This wine is appealing to staff and customers alike as we all continue to explore a new world of old world. It's delicious and one of those has a bit of everything. Tim Atkin MW - 92pts 'Something to buy now and drink when we shift into autumn perhaps, although I never need an excuse to drink a red from Apostolos Thymiopoulos at any time of the year.' This is an intense, fruit-packed Xinomavro from Naoussa, the grape’s Greek heartland, with the spine of tannin that’s a feature of the variety, some clove spice from 25% whole-bunch fermentation, flavours of damson, redcurrant and black cherry and a dusting of Mediterranean herbs.' Emma Dawson MW I have been working with Apostolos Thymiopoulos for over seven years and seen him grow into one of the stars of the new wave of Greek winemaking. The Xinomavro, I would describe as a ‘Baby Barolo' Maintaining the same low-intervention approach to viticulture of previous generations, his methods incorporate organic and biodynamic practices; guinea fowls and turkeys are used for pest control and the use of herbicides is avoided. Fermentation is carried out using wild yeast and the wines are bottled unfiltered, with only the minimum addition of sulphur.
