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: dried fruit, black cherry, fig, blackcurrant, graphite
Palate: oak, vanilla, sweet spice
Deep, impenetrable and fully expressive, with a bouquet of dried fruits, black cherry, blackberry, fig and blackcurrant against sweet spices, elegant floral touches and graphite minerality, and a dry, full palate of velvety ripe tannins.
What it pairs with
-
Wild boar
Palivou names game such as wild boar; the wine's weight and dried-fruit depth meet it. -
Slow-cooked casserole meat
The producer lists pot-cooked meat, where 24 months in barrel gives the needed structure. -
Aged rich cheeses
Named by Palivou; the graphite and vanilla notes stand up to long-matured cheese.
How to serve Noima
Allow 90 minutes from open to pour.
- Open and decant. Give it 90 minutes in a decanter; the wine carries 24 months of barrel and a year in bottle.
- Serve at 18 degrees. Palivou specifies 18 degrees Celsius, which lets the graphite minerality show.
- Use a large bowl. A wide Bordeaux glass gathers the acacia and French oak layers above the dark fruit.
- Pair with the food. Wild boar, casserole meat or aged rich cheeses, as the producer recommends.
Facts
- Producer
- Ktima Palivou · visiting guide
- Grapes
- Agiorgitiko (60%), Cabernet Sauvignon (23%), Syrah (17%)
- Classification
- PGI Peloponnese
- Oak
- Cabernet Sauvignon and Syrah spend 12 months in new 225 litre acacia barrels, are then blended with the following year's Agiorgitiko and aged a further 12 months in new French 225 litre barrels, followed by 12 months in bottle
- ABV
- 14.5%
- Price
- €79-82 at retail
- Drinking window
- 6-25 from vintage
Frequently asked about Noima
What does Noima taste like?
Palivou describes a deep, impenetrable and absolutely expressive wine with a bouquet of charming sweet aromas: dried fruits, black cherry, blackberry, fig and blackcurrants, sweet spices, elegant floral touches and graphite minerality with an intense presence of oak and vanilla. The mouth is dry and full-bodied with velvety ripe tannins and balancing acidity.
How is Noima aged?
The Cabernet Sauvignon and Syrah age 12 months in new 225 litre acacia barrels, are then blended with the next vintage's Agiorgitiko and aged a further 12 months in new French 225 litre barrels, making 24 months in wood plus 12 months in bottle.
What grapes are in Noima?
The blend is 60 percent Agiorgitiko, 23 percent Cabernet Sauvignon and 17 percent Syrah, from estate vineyards at Karakaxa, Kokinies and Stefani farmed on biodynamic principles.
What food pairs with Noima?
Palivou recommends complex dishes, game such as wild boar, slow-cooked casserole meat and aged rich cheeses.