Structure
Drinking window
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: ripe red fruit, blackberry, plum, sun-dried tomato, cinnamon
Palate: rich body, good balance, soft tannin finish
One of the first Greek red PDO wines to reach the market, Boutari's entry Naoussa bottling carries the appellation's signature sun-dried tomato and spice notes over a rich, softly tannic frame.
What it pairs with
-
Red meat dishes
Producer-recommended pairing; the wine's rich body and soft tannin suit red meat. -
Pasta with red sauce
Producer-recommended pairing; sun-dried tomato notes echo a tomato sauce. -
Semi-hard cheese
Producer-recommended pairing; medium acidity cuts through cheese fat.
History
Boutari's Naoussa house dates to 1879, and this bottling is described by the producer as one of the first Greek red wines bottled under PDO rules to reach the market.
Facts
- Producer
- Boutari Naoussa Winery · visiting guide
- Grapes
- Xinomavro (100%)
- Classification
- Naoussa PDO
- Oak
- 12 months in French oak barrels
- ABV
- 13.0%
- Price
- EUR11-15 at retail
- Drinking window
- 3-10 from vintage
Frequently asked about Naoussa Boutari
What does Naoussa Boutari taste like?
Ripe red fruit, blackberry, plum and a characteristic sun-dried tomato note with cinnamon from oak, on a rich, softly tannic palate.
What grapes are in Naoussa Boutari?
100 percent Xinomavro, as required for Naoussa PDO.
What food pairs with Naoussa Boutari?
Red meat, pasta with red sauce and semi-hard cheese, per the producer.
When should I drink Naoussa Boutari?
It suits 3 to 10 years from vintage, serve at 16-18C.