Boutari Naoussa 2006, Greece

Boutari Naoussa 2006, GreeceBright garnet-red, bricking rim, thin meniscus; stewed red berries, cured meat, bacon, herbs, cloves on the nose; strong, grippy and grainy tannins, dried cherries, dark chocolate, spices and oak on the palate; medium to medium-plus acidity and finish. This was a surprising find in a small town in NZ, and I was pleasantly surprised by how well it was made. It is not mind-blowingly good but for $23 a pop, I won’t mind sipping this Xinamavro than some poorly made Chianti Riserva that I had yesterday.

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