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Diaporos 2019 - Ktima Kir-Yianni
Ktima Kir Yianni


  Greece / Naoussa
ADD TO CART At your doorstep in 1 - 3 days

A truly sublime wine!


Why do we love it?

Diaporos by Ktima Kir Yianni does not need any special recommendations... We all know that it's an amazing wine!

Ktima Kir Yianni, is one of the most important wineries of Greece both for its geographic indication and its philosophy. The founder of the winery, Yiannis Boutaris, was one of the first to believe in the dynamics of Xinomavro and invested in it. He took the acres of peach trees in Naoussa and planted Xinomavro from scratch when many had abandoned it.

Diaporos is the flagship of the winery and is a truly sublime wine. Xinomavro (87%) and Syrah (13%) come from the heart of Diaporos vineyard and form the basis for an age-worthy, robust, red wine. The wine ferments and matures for 22 months in 225-liter French oak barrels. The result is complex and intense, with structure and concentration that will grip you.

In 10 years, it will be a masterpiece but if you can't wait that long, put it next to the best beef steak you can find.









Tastes Like

Deep violet color, almost black and intriguing aromas of plum, fig, cherry, blueberry and sour cherry that are harmoniously entangled with notes of spices such as vanilla, cinnamon, pepper, allspice, and licorice. A botanical character reminiscent of eucalyptus and rosemary as well as cedar, tobacco, olive, and black chocolate flavors complement the rich bouquet.

Rich on the palate, with full-body, robust tannins, and high acidity.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Naoussa
Variety Xinomavro, Syrah
Aromas Plum, fig, cherry, blueberry, sour cherry, vanilla, cinnamon, pepper, licorice, eucalyptus, rosemary, cedar, tobacco, olive, black chocolate.
Bottle Size 750ml
Barrique 22 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No



Pair it with rib-eye, hunts with wine sauce, calf-boned cheekbones.

Fillet Mignon with red wine sauce

  • 2-4 filets mignon, 3-5 inches thick
  • Salt
  • Canola or grape seed oil
  • 3-4 tbsp. of butter
  • 2 cups of red, full bodied, wine (we used Cabernet Sauvignon)
  • Black pepper

  Clean your fillets from hard fats and remove what you do not like.

  Leave the fillets at room temperature for about 60 minutes and towel them with kitchen towels, removing all the water and possible blood. Before cooking, brush them with some canola oil and season then well with salt.

 Heat two tablespoons of canola oil in a non-stick pan on high heat for about a minute. Apply the canola oil all over the pan with rotary movements. Throw the fillets in and immediately, lower the heat to medium. Leave them for about 3 minutes without moving them and preferably without piercing them. Depending on the thickness or the doneness , you can leave it for up to 6 minutes in the pan.

 Turn the filet mignon and roast for another 2-5 minutes depending on the thickness and  the doneness. Set aside and cover with foil to rest, until the sauce is ready.

  Pour the wine into the pan and increase the heat. Let the wine boil for about 10 minutes or till it’s reduced to 3/4. Return any juice from the fillets, if there is any, to the pan. Wait until it stops boiling. Then add the butter, one tablespoon at a time by stirring well until it melts. Add salt and serve over the fillets. Add freshly ground black pepper.



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