2016 Naoussaia
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
The 2016 Xinomavro Naoussea is the winery's more elegant and approachable Naoussa, aged for 12 months in a 60/40 mixture of used and new French oak. It comes in at 13.1% alcohol. Light, bright and echoing Nebbiolo, a comparison I like to make for traditional producers of Xinomavro, this is drinking nicely now. The acidity keeps it fresh while the tannins have softened to the point where it is relatively easy to drink. The wood aging adds a touch of velvet and subtle richness. This is by no means a profound Xinomavro, but it's nicely priced, it has character and it is made in a style that will satisfy traditionalists while not scaring off drinkers who would like something a bit less rustic. It's hard to go wrong with this at the price point. It should continue to hold well, probably better than anticipated.
Punteggi della critica
Punteggio medio
Jancis Robinson MW
Mark Squires
Altre recensioni e punteggi
100% Xynomavro. Harvested on 20–21September. 12 days' malolactic fermentation, 25 days' skin contact. Aged for 12 months in French oak barrels (medium toast, 40% new, 60% second use), 30 months in bottle. Bottled 29June 2018. Closure: twin-top cork. TA 5.6 g/l, pH 3.62, RS <2 g/l, SO 2 total 64 ppm, SO 2 free 23 ppm. Buyer Matthew Horsley's attempt to introduce a counterbalance to the more modern (and very popular) style of Thymiopoulos Náoussa. Very mature-looking aged brick red. Beautiful mature fragrance – something of tarmacadam plus balsam plus tamarind. Then on the palate it might strike some as quite tannic – but not immediately after that Cretan Mandilaria! The same sort of structure as a fairly youthful Barolo – as has often been noted before. And on the finish there is the (by no means unpleasant) sensation of brick dust. You could certainly drink this now (and enjoy that gorgeous aroma) but it does need food. Sheep's milk cheese popped into my head. VGV (JR)