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Kir-Yianni The North Assyrtiko offers a fascinating alternative to the better-known island expressions of Greece's signature white grape. Grown high on the cool Amyndeon plateau, it combines peach and apricot with citrus and white flowers, underpinned by crisp acidity and a subtle mineral character.
Stainless-steel fermentation preserves that vibrant fruit, while time on the fine lees adds a little extra texture and complexity. Fresh, precise and extremely food-friendly, this is an excellent introduction to Assyrtiko for anyone exploring Greek wine, but equally rewarding for existing fans wanting to discover how the grape performs in a cooler, mountainous setting.
Tasting Notes:
Nose: Bright and expressive with peach and apricot, complemented by fresh citrus, white flowers and a subtle mineral character.
Palate: Crisp and zesty, with juicy stone fruit and citrus balanced by lively acidity. Time on the fine lees adds a little texture and breadth, while a delicate mineral character keeps the wine focused and refreshing.
Finish: Clean and persistent with lingering citrus, stone fruit and a fresh mineral edge.
About
Kir-Yianni was founded by Yiannis Boutaris and is now led by fifth-generation winemaker Stellios Boutaris. The estate has played an important role in demonstrating the quality and diversity possible from Greece's indigenous grape varieties, with vineyards in both Naoussa and Amyndeon in northern Greece.
The North explores a distinctly mountainous expression of Assyrtiko. Rather than the volcanic, maritime conditions most famously associated with the grape on Santorini, these vines grow in the much cooler environment of Amyndeon. The result retains Assyrtiko's characteristic freshness and mineral character while showing particularly expressive peach, apricot, citrus and floral fruit.
Winemaking: The grapes are carefully selected before fermentation in stainless steel tanks, preserving their freshness and aromatic character. The wine then remains in contact with its fine lees for several months, building subtle texture and complexity without obscuring its crisp fruit and mineral character.
Vineyards: The Assyrtiko comes from selected parcels around Agios Panteleimonas on the high plateau of Amyndeon in Florina. Vineyards sit around 600–700 metres above sea level on poor sandy soils, while four neighbouring lakes, significant differences between daytime and night-time temperatures and cooling northerly winds help preserve freshness and aromatic precision.
Food Pairing: Particularly good with seafood and fish, including grilled prawns, squid, fried cod and simply cooked white fish. Its crisp acidity also makes it an excellent partner for Greek and Mediterranean salads, white cheeses, grilled vegetables and pasta with lighter creamy sauces.
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