red wine, Wine tasting

Dyo Elies 2010

Kir Yianni Estate, Naoussa, Imathia, Macedonia, Greece

(Red – Still Dry)

Modern style Syrah with fleshy dark fruit, pomegranate molasses and mineral aromas; lovely dried berry, nut and dark chocolate flavours.

The wine behind the label: Dyo Elies

The name

Next to the Syrah vines of blocks #25 and #26 of the Kir-Yianni Estate in Yiannakohori, stand two century-old olives (“dyo elies” in Greek). At this altitude one can rarely find such kind of trees; as rarely as the unique Merlot, Syrah and Xinomavro blend to which they gave its name.

The terroir

The Kir-Yianni Estate vineyard in Naoussa lies at an altitude of 300 meters on the east slopes of mount Vermion. On its varied terroir, apart from the local Xinomavro, many international varieties find suitable conditions to prosper and express their best characteristics. The blend of Dyo Elies is a selection of the Syrah grapes from the low pH soil of block #19 and the limestone of blocks #25 and #26, the Merlot from the loamy limestone of block #23 and the Xinomavro from block #27. Thanks to their soil type, southeast exposure and low yields these vineyards are capable to give wines showing a typical yet original character.

The grape

Planted on soils where it has been thriving for centuries, at the Kir-Yianni Estate in Yiannakohori Xinomavro gives one of its most typical expressions. On the other hand, already from their first plantings here, also the French Merlot and Syrah showed that they are able to produce wines worthy of their world class quality. By blending together the best features of these three varieties the aim is to create a unique blend that showcases the potential of the Estate’s terroir. Dyo Elies combines the rich character of Merlot, the velvety finish and the Mediterranean bouquet of Syrah and the rare aromatic profile of Xinomavro, taking the best out of each variety.

The wine

After a strict selection process in the vineyard and on the sorting table, the grapes go through a stage of pre-fermentation cold soak at a low temperature and in a reductive environment for about a week. Xinomavro ferments in open tanks with pigeage, taking care not to break the seeds, which are a source of unpleasant tannins. Each variety ferments at a different temperature, while aging takes place in 225-litre barriques of French and American oak. The aim is to respect the special characteristics of each grape and to highlight its strongest features.

Inside information

During my first years in the Estate, when we planned to create a new wine, the tastings and the selection of the components of the blend would be carried out by me, our oenologist, first Dimitris and now Antonis, and of course Damos, the heart and soul of the Estate. However, the final tasting and the confirmation that the wine was ready to be bottled for the market would be made by my father. This was also the case with our new blend of Syrah, Merlot and Xinomavro. However, at that time my father could not find the time to come by the Estate for the tasting. The days passed and because it was time that the wine was ready, my father trusted me to have the final say. When he finally tasted it, instead of any other answer, he gave me a kiss, a sign that he approved not only the blend but also of me. As simply as that, Dyo Elies became the first wine that I launched in the market.

Stellios Boutaris

Dyo Elies & food: richness and spicy finesse

Exuberant and balanced, fruity and spicy, robust and velvety, Dyo Elies is a wine that has the capacity to even out contrasts and a flair for bold food and wine pairings. Roasted lamb, veal in tomato sauce, red-meat game, grilled pork or meat pies are only some of the dishes that can be matched to this powerful blend of Syrah, Merlot and Xinomavro, as long as they are intense in flavor and rich in texture. Spices such as black pepper, cinnamon or cumin are always a plus, since they underpin the wine’s aftertaste and highlight its fruity character.

Read more @ http://bit.ly/1AXJVNv