Yiannoudi (also spelled as Giannoudi) is a red grape that is rare and indigenous to Cyprus. The grape was nearly extinct but growers in Cyprus have revived it from complete obscurity. It is still only grown in small quantities by just a handful of growers. The grape is currently only grown in Cyprus. Yiannoudi is another grape that is tolerant to drought so it wouldn’t be surprising to see attempts to plant this grape in warm climates around the world as climates continue to increase. The wines it is used to produce are known for their thick, anthocyanin rich skins that provide deep color and ample tannins to the final wine. Previously, Yiannoudi was used in blends but as it gains a reputation for making high quality wines and an increased focus on native grapes, it is now mostly used in varietal wines.
The final wine I tried at the Greek wine tasting was a 2020 Makarounas Yiannoudi. This wine is 100% Yiannoudi from ungrafted vines. The vines were also grown on the gypsum soil pictured in the previous post about Spourtiko on July 23rd. The Yiannoudi is pale ruby with aromas of both tart and ripe black cherry, raspberries, cranberry, vanilla, toast, and cinnamon. On the palate, the amount of smooth tannins was much less than I expected. The lighter tannins and color were consistent with lighter extraction during the winemaking process. This dry wine also has a medium body and lively acidity with those dark fruit notes, baking spices and toast. These flavors linger on the extended finish. This wine was very approachable and ready to drink now. It would pair well with a steak on a cool summer evening.
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 