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Aftorizo 2018 - Thymiopoulos Vineyards
Thymiopoulos Vineyards


  Greece / Naoussa

Yes, it's true. The Great Aftorizo, is back!


Why do we love it?

Aftorizo 2018 Thymiopoulos Vineyards is an ode to Xinomavro and a wine that will make Burgundy and Barolo green with envy. The old, pre-phylloxera vines, at an altitude of 450 meters, give their best fruit, for the artist of Naoussa, Thymiopoulos, to create on it.

So many things have been written and said about Apostolis. The rock star, the maître, the magician of Xinomavro, the pioneer, and many more. And do you know what? It's all true. Thymiopoulos dared to see Xinomavro as Pinot Noir and start making single vineyard crus as they do in Burgundy. His courage has been rewarded with the undivided trust and love of all wine lovers around the world and the deafening success of each new release.

Aftorizo came into our lives two years ago and had the duration of a firework since its almost 1,000 bottles did not remain on the market for even 1 month. This year it is expected to run out even faster because we now know how magical this wine is and how it has surpassed everything we imagined and expected. Thymiopoulos's enormous insistence on taking the old, 53-year-old ungrafted vineyard in Fytia proves to be justified. His endless experiments brought the desired result, a shocking "recipe" for a PERFECT Xinomavro. As if he could do something less than perfect… NEVER!

After fermenting with indigenous yeasts, the wine ages for 1 year in French oak barrels of 500lt (of second use). Bone-crunching concentration and all the grandeur of Xinomavro were closed in 1170 elegant bottles that seem so very few, because yes, you ought it to yourself to taste this wine. You have to be able to say that, at least once in your life you were so lucky to have tasted Aftorizo 2018 Thymiopoulos Vineyards.
Basically, whatever we might say isn’t enough for this wine, because Aftorizo is a once in a lifetime experience.

If you want to see how beautifully this unique wine evolves over time, then you will need more than one, bottle, which will come to you along with their elegant and collectible original wooden case.









Tastes Like

Its medium ruby color and the intense character of red fruits would easily make you believe that it is Pinot. Layered nose, shoots you with machine-gun speed with flowers, strawberries, cranberries, sour cherries, cherry tomatoes, cherries and raspberries, and all this on a sweet, spicy background. Herbal hints of rosemary, eucalyptus, and sage put the finishing touch.

In the mouth, it has impressive concentration and structure, with silky tannins and sharp acidity. Raspberry jam, wild strawberry, fresh sour cherry, pomegranate, marjoram, rosemary, mint, lavender, rose, tea, vanilla, allspice, and green pepper fill-up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro
Aromas Flowers, strawberry, cranberry, sour cherry, cherry tomato, cherry, raspberries, rosemary, eucalyptus, sage, raspberry jam, wild strawberry, fresh sour cherry, pomegranate, marjoram, rosemary, mint, lavender, rose, tea, vanilla, allspice, green pepper.
Bottle Size 750 ml
Barrique 12 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No



Pair it with beef Bourguignon, slow cooked meats or pepper fillets.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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