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Kayafas 2018 - Thymiopoulos Vineyards
Thymiopoulos Vineyards


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

If you were enchanted by Aftorizo, be prepared for multiple strokes with Kayafas Xinomavro!


Why do we love it?

If you were enchanted by Aftorizo, be prepared for multiple strokes with Kayafas Thymiopoulos Vineyards. Kayafas is the vineyard with the lowest altitude and the Xinomavro with the highest extraction (40 days maceration). As you can understand, we are talking about a pure-blooded, exuberant Xinomavro but always with the magical touch of the rock star of Naoussa.

It is no secret that Xinomavro is expressed differently in different climates, soils, and altitudes. The diversity of the soil and the topography in Naoussa have made many winemakers think that the vineyards and villages of Naoussa should be divided into crus, in the logic of Burgundy. Thymiopoulos dared it and after years of study and experimentation came up with 3 Single Vineyard Xinomavros.

Kayafas, as we said at the beginning, has the lowest altitude (180 meters) so it has a warmer climate that helps the perfect phenolic ripening of Xinomavro. At the same time, the cool breezes, both from the sea and Vermio, prolong the ripening period and this contributes to the development of an intensely aromatic character but also to the maintenance of the high acidity. The optimum ripening allows longer extraction that forms the basis for a rich, with high tannins, red wine. A small percentage (20%) is fermented in whole bunches, which intensifies the freshness and complexity of the wine. The wine is fermented with indigenous yeasts and matured for 12 months in French oak barrels of 500 liters (second-hand). The result has a deep color and intense character of red fruits, herbs, and flowers. Just magical!

Kayafas Thymiopoulos Vineyards is the Xinomavro that you will want to drink for your whole life but you cannot because there is not enough for everyone!









Tastes Like

Kayafas Thymiopoulos Vineyards is the Xinomavro has a deep ruby color with violet hues. Intense and complex nose, with aromas of red fruits such as strawberry, sour cherry, raspberry, and red currant. Hints of tomato, lavender, vanilla, marjoram, nutmeg, green pepper, rose, and tea complete the special set.

In the mouth, it has full-body, high but ripe tannins, and crisp acidity. Juicy cherry, cranberry, strawberry, sour cherry, vanilla, cinnamon, pepper, cocoa, tea, lavender, dried rosemary, olive leaves, tomato paste, and violet fill-up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro
Aromas Strawberry, sour cherry, raspberry, red currant, tomato, lavender, vanilla, marjoram, nutmeg, green pepper, rose, tea, juicy cherry, cranberry, cinnamon, cocoa, tea, dried rosemary, olive leaves, tomato paste, violet.
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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