Thymiopoulos Vineyards

How to Complete

3 steps to experience this fully

1. 📜 1

   Meet the Man Making 10 Wines From One Grape

   history Free

   Apostolos Thymiopoulos started vinifying in 2005 while still studying oenology. Nobody does what he does with Xinomavro.

   His family had grown Xinomavro for several generations. Nobody in the family had EVER made wine from it - they sold the grapes. Apostolos started vinifying in 2005 while he was still studying oenology. He then did something extraordinary: instead of making one Naoussa, he made TEN. Ten different expressions of a single grape from a single region - showing every slope, altitude, soil type, and vine age separately. He's the person critics credit with 'taming Xinomavro's Nebbiolo-like structure better than anyone' - making the grape approachable WITHOUT abandoning its wild character. At the entrance to Thymiopoulos Vineyards in Trilofos village on the foothills of Vermio mountain, ask which of the 10 expressions is his personal favorite. The answer will reveal his winemaking philosophy better than any tasting note.

   🔄 BACKUP: Look for any bottle with 'Alta' in the name - this is his single-vineyard, high-altitude expression. The word means 'high' and refers to the upper Vermio slopes where the best Xinomavro grows.

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2. 🍷 2

   Taste Xinomavro Made Without a Single Oak Barrel

   wine $$

   Thymiopoulos proved you don't need oak to tame Xinomavro's savage tannins. The results changed how Naoussa is made.

   Traditional Naoussa Xinomavro was aged in large oak for 1-3 years. It worked but masked terroir. Apostolos took the radical step of maturing some wines in concrete or steel with wild yeast, no filtration, minimum sulphur. The result was Xinomavro that tasted like the PLACE rather than the winemaking. When tasted side-by-side with oak-aged Naoussa, the difference is startling: the fresh version has raw red fruit, wild herbs, violets. The oak version has more structure and spice. Neither is wrong - they're two different arguments about the same grape. In the tasting room, ask to taste the 'Jeunes Vignes' (young vines) version alongside whichever reserve is available. This comparison - across vine age, not just winemaking - is the heart of what Thymiopoulos is exploring.

   🔄 BACKUP: Even if only one wine is poured, ask: 'Does this wine use any oak?' The answer tells you which of his 10 expressions you're tasting.

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3. ⛰️ 3

   Spot the Guinea Fowls - Biodynamic Pest Control at Work

   Optional

   adventure Free

   The vineyard pest control system is more interesting than any spray program.

   Apostolos uses guinea fowls and turkeys for pest control. No herbicides, organic and biodynamic certification since he started in 2005. The birds eat insects and weeds between the vine rows, doing the work that chemicals would otherwise do. It sounds charming but it's actually a statement: biodynamic viticulture demands this level of engagement. You can't be half-committed. The vines, the birds, the soil microbes, the moon calendar - it's an ecosystem. Walk the vineyard and look for the birds moving between vine rows. Count how many you can spot. Guinea fowls are loud and territorial - you'll hear them before you see them. Ask the estate manager: 'What happens to vine quality when you remove the birds?' They'll have a very specific answer.

   🔄 BACKUP: If the birds aren't visible from the tasting room, ask for a photograph of the vineyard in summer. The floor vegetation (deliberately not mowed) shows the cover crop philosophy.

   🍷 Log Memory