Kir-Yianni Assyrtiko 2021

Posted bylcwineguy1997Posted inUncategorized

Wine: Assyrtiko
Winery: Kir-Yianni (Macedonia, Greece)
Grape: Assyrtiko (100%)

We remain in Greece for this Assyrtiko from Kir-Yianni. This is my first time trying out this white grape. While Assyrtiko is a grape native to the island of Santorini, this particular Assyrtiko is from Macedonia on the Grecian mainland, some 700 m above sea level, where the “poor, sandy soil” produces “low yields of high-quality fruit”, according to the Kir-Yianni page. This Assyrtiko is aromatic (white flowers) and very assertive, with bright citrus flavors of lemon and grapefruit, with a hint of wet stone on the long finish. For me it’s a porch pounder or great with seafood, particularly shellfish (the only kind I’ll eat) 4.0+ for sure, and I’m now eager to try an Assyrtiko from native Santorini.

On a sidenote, I am considering redoing my ranking system as I tend to be rather generous in giving out 4.0’s. Granted I’m not trying to be James Suckling or Robert Parker, just listing the wines I’m enjoying. But I think perhaps I should be a bit discerning at ranking them. Anyone reading this who has an opinion on such matters, I would appreciate your feedback. Thanks!

3 thoughts on “Kir-Yianni Assyrtiko 2021”

  1. This sounds like something I would enjoy-I’m a fan of Albarino, love the hit of minerality! And I’m all about a porch pounder. 😉

    I have wondered a few times if there was a wine out there that you DIDN’T like. 4 points seems like a small scale, too hard to give decimals in between unless you track everything on a spreadsheet. I’d have probably started with a 5 point scale, maybe that’s a good next step?

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    1. The Assyrtiko is definitely a fun wine. I definitely want to find an Assyrtiko from Santorini. As many of the grapes there are grown in volcanic soil, I’m certain the wines will have even more of a striking character.

      Over the years I’ve worked at wineries I’ve often been asked the question if there are wines out there that I don’t enjoy. For the longest my answer has simply been “bad wines” – wines that have been corked, turned or otherwise spoiled in some way. I still give that answer, but I will confess that I am not a big fan of Brettanomyces, a wild yeast that appears in various French and California reds that can produce “funky” or barnyard aromas. I don’t mind Brett in trace amounts, but I don’t enjoy them quite as much as them as reds that don’t have it. There are many people who enjoy the complexity that a bit of Brett can give to a wine, but for me it’s usually the less, the better.

      As for the 4 point scale, I got the idea for the scale from American college – 4,0, 3.5, 3.0…you know. I suppose a 5 point scale would work better for solid numbers, though right now the scale for me is secondary to method of rating. I could use WSET’s system, I suppose.

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