Markovitis Xinomavro 2021
Markovitis Xinomavro 2021 is a dry, medium-bodied red from Xinomavro (Naoussa, Greece), in the medium, savoury reds style. Tannins are moderate and acidity very high; oak influence is little. Good with lamb, Greek food, bolognese, pizza. Drink now or within 30 years (to about 2051). Decant for about 1 hour. Organic farming is mentioned by the merchant. Critic score 93/100 (merchant-reported).
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| Dalamara Naoussa 2023 Dalamara · Naoussa | £20.58 | |||
| Kir-Yianni Ramnista Xinomavro 2021 Kir-Yianni · Naoussa | £19.55 | |||
| Dalamara Paliokalias 2022 Dalamara · Naoussa | £38.78 | |||
| Thymiopoulos Terra Petra 2020 Thymiopoulos · Greece | £17.81 |
Drink it now or cellar for up to 30 years. It is recommended to decant it for an hour and half. Formerly known as Chateau Pegasus, Markovitis is a family-run Greek winery located in the Naoussa area and is now run by Markos Markovitis. The winery is famous for being the first in Greece to practice organic farming. The estate's vineyards, planted in the 1970s by Markos' grandfather, are located on a gentle slope at the bottom of Mount Vermio, in an area characterized by a compact soil and a cool, humid winter climate with dry summers. After manual harvesting and spontaneous fermentation with indigenous yeasts in steel, the finished wine first rests in tanks for 1 year, and then in used barrels for a further year. This double step in the aging phase produces a very balanced wine where the influence of the wood is quite minimal to preserve the pure expression of the fruit. Markovitis Xinomavro reveals a light red color and a broad and complex aromatic profile with notes of strawberry, cherry, and plum, hints of black olives, tomato, and spices. On the palate, it has a medium body, firm but soft tannins, and a well-balanced acidity. It is flavorful with fruity and spicy notes that alternate in the long and persistent finish. It is a wine capable of aging beautifully for a few decades but can be enjoyed now with pheasant stew, lamb skewers, or the traditional Greek moussaka.