Kir-Yianni Paranga Red 2014 Front Label
Kir-Yianni Paranga Red 2014 Front LabelKir-Yianni Paranga Red 2014 Front Bottle Shot

Kir-Yianni Paranga Red 2014

    750ML / 13.6% ABV
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    750ML / 13.6% ABV

    Winemaker Notes

    Very aromatic, showing an expressive character of red fruit and spicy notes, the 2014 Paranga is a rich and refreshing wine, meant to be enjoyed fresh paired with an endless range of tasty dishes.

    Light and spicy with refreshing acidity and mild tannins. A simple and easy-to-drink match to pasta, vegetarian dishes and barbeque delights.

    Blend: 50% Merlot, 25% Xinomavro, 25%Syrah

    Critical Acclaim

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    Kir-Yianni

    Kir-Yianni

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    Kir-Yianni, Greece
    Kir-Yianni Winery Image
    The KIR-YIANNI company was founded in 1997 by Yiannis Boutaris. Based in Naoussa and Amyndeon, on both sides of mount Vermion in Northwestern Greece. At the time Yiannis Boutaris was one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, the Kir-Yianni team, under the direction of Stellios Boutaris, son of Yiannis builds on the core pillars of the company’s philosophy: innovation, respect to tradition and specialized knowledge on wine, from the vineyard to the final consumer.
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    As one of the few continental-climate, mountainous growing areas of Greece, Macedonia produces notable, high-quality red wines. Xinomavro is its star variety, capable of making a spicy and age-worthy red.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    DMDKY14P_2014 Item# 166194

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