2019 Kokkinos - Xinomavro Naoussa (750ml)

Wine insiders often refer to Xinomavro (pronounced ksee-NOH-mah-vroh) as the Nebbiolo of Greece. Native to the rugged, mountainous terrain of Naoussa in Macedonia, this historic grape produces structural, aromatic reds that beautifully echo the legendary profiles of fine Barolo or Barbaresco. Stavros Kokkinos founded his boutique, family-run estate to champion this uncompromising grape, crafting deeply soulful wines using old-school, traditional methods.

The name Xinomavro translates literally to "sour-black"—a direct nod to the grape's soaring natural acidity and powerful, tight-knit tannic structure. Sourced entirely from low-yielding, estate-owned vines grown on well-drained clay and limestone hillsides, the grapes are hand-harvested and fermented with wild yeasts. To tame the grape’s naturally ferocious grip without masking its delicate varietal aromatics, the wine was aged for 12 months in a combination of seasoned French oak barrels and large, neutral vats. The stellar 2019 vintage provided a long, cool autumn that allowed the tannins to ripen flawlessly, resulting in a complex red that beautifully balances unyielding structural power with savory, old-world elegance.

Tasting Profile

• Aroma: Highly aromatic, distinctive, and intellectual. The wine pours a translucent, medium ruby red with pale brick-orange reflections at the rim. The nose immediately opens with a striking, classic bouquet of wild raspberries, sour red cherries, and dried cranberries, seamlessly woven with savory varietal hallmarks of sundried tomato paste, black olives, dried rose petals, allspice, and a faint hint of worn leather.

• Palate: Medium-bodied, crunchy, and vibrating with tension. It strikes the tongue with a highly focused, vertical stream of red currant and pomegranate fruit. This is a wonderfully rustic, savory red; a bright spine of mouthwatering acidity completely energizes the mid-palate, preventing the wine from ever feeling heavy or jammy.

• Finish: Exceptionally long, dry, and structural. True to its noble pedigree, it tapers into a firm, grippy close framed by fine-grained, chalky tannins that assertively coat the mouth. It leaves behind lingering, elegant nuances of dark chocolate, iron-like minerality, tobacco leaf, and a final wave of exotic baking spices.

Wine Specifications

Serving Tip: Xinomavro is famously tightly wound in its youth. This 2019 vintage is opening up beautifully, but it will transform dramatically with air. Give it at least 45 to 60 minutes in a decanter before serving to allow the assertive tannins to soften and let the gorgeous floral, spice, and sun-dried tomato aromatics fully uncoil. Serve slightly cool at a traditional cellar temperature of 60–64°F in a wide-bowled Burgundy glass.

Best Food Pairings

Thanks to its sky-high acidity and robust, structural tannins, this Xinomavro acts as a brilliant palate cleanser. It slices flawlessly through rich animal fats and pairs naturally with earthy, slow-cooked dishes:

• The Mediterranean Classic: Slow-roasted leg of lamb rubbed with garlic, wild oregano, and lemon juice, or a rich lamb fricassee.

• Savory Stews: Traditional Greek beef stifado (a rich stew slow-cooked with pearl onions, red wine, and sweet spices like cinnamon and cloves).

• Rich Pastas: Wide ribbons of pappardelle tossed in a slow-simmered wild mushroom, duck, or venison ragù.

• Everyday Favorites: Wood-fired sausage and black olive pizzas, grilled ribeye steaks, or a hearty moussaka loaded with eggplant and savory minced meat.