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 strawberry, violet, vanilla, chocolate
Palate: rich concentrated body, sweet spice, pepper, intense acidity
Kir-Yianni's warmest, most concentrated red, a Xinomavro-Syrah blend from a single south-east-facing estate block that pushes past what Naoussa PDO rules allow for a pure Xinomavro.
What it pairs with
-
Beef stifado
The wine's spice and concentration match the long-simmered sweet onion and tomato base. -
Wild mushroom dishes
Chocolate and violet notes sit well against earthy mushroom flavors. -
Aged hard cheese
High acidity and ripe tannin cut through a dense, salty cheese.
History
Diaporos is Kir-Yianni's Xinomavro-Syrah blend from Block 5 of the estate's Naoussa vineyard, a warmer, riper style that the PGI Imathia label allows and Naoussa PDO's pure-Xinomavro rule does not.
- 2005: Earliest award listing found for the wine
Facts
- Producer
- Ktima Kir-Yianni · visiting guide
- Grapes
- Xinomavro (87%), Syrah (13%)
- Classification
- PGI Imathia
- Oak
- Xinomavro 18 months and Syrah 14 months in French oak barriques, separately, then blended and finished in the Xinomavro barrels
- ABV
- 15.0%
- Price
- EUR35-45 at retail
- Drinking window
- 5-15 from vintage
- First vintage
- 2005
Frequently asked about Diaporos
What does Diaporos taste like?
Ripe strawberry, violet, vanilla and chocolate on the nose, with a rich, concentrated palate carrying sweet spice, pepper and intense acidity through a long finish.
When should I drink Diaporos?
It has the tannin and acidity to hold 5 to 15 years from vintage, though its ripeness makes it approachable earlier than a pure Xinomavro.
What grapes are in Diaporos?
87 percent Xinomavro and 13 percent Syrah, which is why it carries the PGI Imathia label rather than Naoussa PDO.
What food pairs with Diaporos?
Beef stifado, wild mushroom dishes and aged hard cheese all match its concentration and spice.