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Domaine Kokkinos Xinomavro 2010
Winery Stavros Kokkinos

DOMAINE KOKKINOS XINOMAVRO 2010

  Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

Α new unknown Naoussa with ardent funs!

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Why do we love it?

One of the younger and less known wine-producers of the historic area of Naoussa, Stavros Kokkinos, has decided to get in the wine business the latest years. Following his passion and instinct, in 2000 he managed to obtain land in some of the best and well-known vineyards in POP Naousa zone, at Dalamari, Paliokalias and Gastra. In these 3 proven outstanding terroirs, he grows the Xinomavro variety with unique desire and attention to details.

In its second year of vinification, Domain Kokkinos Red 2010 is a more modern approach to Naoussa without the lyricisms of more traditional and classical Xinomavro. Its depth, complexity and balance are impressive and they grant it with fanatic friends!

It matured for at least for 12 moths in oak barrels, so it can surely wait for 30 more minutes in a carafe so as to enjoy it at its best. Can't you?

COLOR

AROMA

BODY

ACIDITY

Tastes Like

In the glass, its colour is ruby-red with red highlights.

Ripe black fruit are accompanied by intense aromas of prune and fig. The well-intergrated barrel is expressed through vanilla aromas, sweet spices and chocolate hints which complement the characteristic but delicate sun-dried tomato.

In the palete, its medium body is characterised by perfect balance between noticeable acidity and ripe, well-worked tannins. The dried fruit persist in the mouth more spicy while the long-lasting aftertaste lingers.

Technical stuff
Color red
Type dry
Year 2010
Alcohol 14 %
Origin Naoussa
Variety Xinomauro
Aromas black fruit, dried plum, dried fig, vanilla, sweet spices, chocolate, sun dried tomato
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging
Closure Cork
Organic No

DOMAINE KOKKINOS XINOMAVRO 2010

PAIR IT

Combine it with grilled red meat, game dishes, tenderloin with sun-dried tomato.

Pork kebabs

  • 500 gr of minced pork
  • 1 cup or 60 gr breadcrumbs
  • 1 onion, sliced
  • 2 cloves of garlic, melted
  • 1 tbsp of oregano finely chopped
  • 1 tbsp grounded cumin
  • ½ tsp chili powder
  • 1 egg, slightly beaten

Mix meat, breadcrumbs, onion, garlic, oregano, cumin, chili powder and egg. Mold 16 meatballs. Put 4 meatballs in each skewer that has been brushed with some oil. Bake them in medium heat, in the oven or in the barbeque (metal skewers are needed).

Serve the kebabs with barbecue sauce.

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