As a follow-up to the original post linked here written in November 2019, I’m revisiting the Boutari Grande Reserve Xinomavro 2013 from Naoussa to see how this wine aged over the last few years.
To remove the risk of my first review influencing my perception of the wine today, I purposely didn’t read the 2019 post before reviewing this one.
Current Review:
Alc./Vol. 12.5%
Nose: Complex on the nose with aromas of plum, black cherry, stewed strawberry, and dried blueberry. The fruit aromas mingle with fragrant autumn leaf notes, brown sugar, sun-dried tomato, violet, potpourri and subtle beetroot. Hints of black pepper, black olive, cinnamon, black licorice, tobacco leaf and eucalyptus add to its layers.
Palate: Medium-bodied with fresh acidity, the palate presents tart plum and black cherry notes, subtle baking spice, and lingering smoky undertones. The tannins are present yet well integrated.
Wine-Food pairing: This wine is a perfect match for grilled steak coated in herbs and pepper.
Tasting August 2024.
What’s changed since the 2019 review?
Regarding the general family of aromas and structure, less has changed than expected. There’s plenty of life left in the wine. The acidity remains high, and the tannins are present yet more integrated. In 2024, there are still lots of fresh plum and fresh cherry notes, although today stewed and dried fruit aromas are also perceived.
Both reviews list autumn leaf, beet, and olive aromas, but my impression of green olive in 2019 shifted to black olive in 2024. Today, I notice stewed strawberry, sun-dried tomato and additional floral notes, including potpourri, which I didn’t perceive in 2019. Each review lists aromas linked to oak aging, although today, I detect different oak-related aromas such as black pepper, cinnamon, tobacco leaf, and black licorice.
Final Thought
Comparing the same wine almost 5 years apart provided valuable insight into this wine’s aging potential. While there are nuances in how similar aromas are described in each review, both capture the same general family of fragrances and flavours.
The aromas today include more mature notes such as potpourri and dried fruit, while the overall body and structure of the wine have improved. Fresh acidity is still very much present while the tannins are less grippy and more integrated.