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Kitma Kir-Yianni Yianakohori Hills 2012 Wine Review

Kitma Kir-Yianni Yianakohori Hills 2012

Kitma Kir-Yianni Yianakohori Hills 2012

Imathia, Macedonia P.G.I., Greece

Community Score:86/100

Community Reviews: 9

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Price: $19.95

Drink: 2014-2019

Bottle size: 750 ml

Alcohol: 14%

Sweetness: Extra Dry

Wine Type: Red Wine


Winery: Ktima Kir-Yianni

Agent: The Kolonaki Group Inc

Natalie's Score: 89/100

A peppery rustic red wine with a firm tannic grip. Decant 2 hours. Aromas of toasty black fruit and toasty oak. Pair with rare cuts of meat.

Food pairings: steaks, ribs, grilled meats, pasta sauces, pizza, cheese, hearty stews, blackened seafood.

Best Beef Wine

This Kitma Kir-Yianni Yianakohori Hills 2012 was reviewed on April 25, 2017 by Natalie MacLean

More Vintages: 2011  2011 

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Pricing & Stock Information

Reviews and Ratings

Jacky Blisson rated this wine as 88/100 with the following review:

A blend of 50% Xinomavro, 30% Merlot and 20% Syrah from Naoussa in North West Greece. Moderately intense fruity, floral and tea leaf notes feature on the nose. A sturdy structure, full body and fresh acidity provide nice balance on the palate. Ripe dark fruits and cedar notes linger on the medium length finish. Nicely crafted, though not very memorable.
Nicole Lewis rated this wine as 88/100 with the following review:

This deep garnet wine offers up aromas of campfire smoke and cracked fresh black pepper with undertones of blackberry and cherry. This dry, medium to full-bodied wine delivers flavours of smoky blackberry, and cherry. The tannins are remarkable and notable, so is the acidity. This wine would pair well with rare meat dishes including bison, and venison.

Reviewed by Nicole T. Lewis on July 24, 2016.
Lori Kilmartin - WSET3 Sommelier rated this wine as 88/100 with the following review:

Robust aromas of dark cooked fruit, a touch of smoke and leather. In your face tannins that need some time to tame down. Medium acidity and a medium tannic finish. This needs some air to breathe so definitely decant. Tasted July 24, 20016
Douglas McMillan rated this wine as 87/100 with the following review:

Dried herbs an baking spices, plum and tart cherry aromas. Grippy, drying tannins hit you first, followed by juicy plum. This would be great for rare steak, but could probably use a few years in the cellar to mellow it a bit.
Carola Price rated this wine as 85/100 with the following review:

Deep cherry red. Interesting nose with a combination of smoke and fruit. Some tobacco and pencil lead. Big bold start but it finishes short and any fruit at the onset completely disappears.
Save your money.
Sharon Lécuyer rated this wine as 82/100 with the following review:

Ripe cherry on the nose. Peppery and cedar on the palette with plenty of tannin and astringent on the finish. Definitely need to eat this one with food. Peppercorn steak would be terrific. Be sure to give this a significant amount of decanting time. For me, it was open on Sunday, and I sampled a bit every day until Thursday to see if more time would help open this one up. Gradually it got better, but I was disappointed that the tannins overpowered the enjoyment of the 5-year old wine.

(Tasted March 29, 2017)
From Greece's Yianakohori Hills (2012), a medium-bodied wine with a blend of Xinomavro 50%, Merlot 30% and Syrah 20% aged for 14 months in third-use barriques and puncheons. On the palate the wine is rustic, peppery and with firm tannins. Better to cellar it for a few years to tame and integrate some of these rustic flavours, but if you do decide to have it now, decant for at least two hours. Pair with a big game dish like venison or bison burgers. - Community Wine Reviews

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Recipes for Kitma Kir-Yianni Yianakohori Hills 2012

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