Barba Yiannis 2020

Cherry
Blackberry
Cocoa

Cherry and blackberry with cocoa and a little vanilla. It feels rounded, with a gentle grip and enough freshness to keep the fruit moving. Open it when the oven is on and the evening has time to spare.

You’ll notice the cocoa beneath the cherry and blackberry fruit.

If you like rounded reds with cherries, cocoa and a gentle oak note, try this Cypriot Maratheftiko.

Spontaneously fermented, with part of the wine matured in used French oak.

€25.90

Quantity

Delivery in NL €6.95, free from €60

In stock

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Their style

Where this bottle sits, from body to finish.

BodyLight

Bold

AciditySoft

Acidic

SweetnessDry

Sweet

CharacterClean

Wild

FinishShort

Long

Eat this with it

AT THE TABLE

Roast lamb shoulder with rosemary

The rich lamb softens the grip and rosemary suits the herbal edge.

SOMETHING SIMPLE

Beef pie with mushrooms

The savoury filling meets the body while cocoa and cherry give it contrast.

FOR SHARING

Baked aubergine with walnuts and sheep’s cheese

The nuts and cheese meet the texture without hiding the berry fruit.

Also good

Roast lamb with rosemary meets the fruit, soft grip and herbal edge.

Skip

A sweet chilli glaze can cover the cocoa and make the grip stand out.

Serve at

16–18 °C

The producer

Vouni Panayia: Cyprus, rooted in its own grapes

Andreas Kyriakidis founded Vouni Panayia in 1987 with a clear purpose: to revive Cyprus’s indigenous grapes and express its mountain vineyards. His sons Yiannis and Pavlos joined the project after studying in Italy. Dry-farmed bush vines still grow on their own roots here, giving this family project a living connection to the island’s wine heritage.

Grapes / sourcing: Indigenous Cypriot varieties
Farming: Dry-farmed bush vines
Vines: Ungrafted, on their own roots
Terroir: Mountain vineyards of Cyprus
People: Yiannis and Pavlos Kyriakidis
Founded: 1987, by Andreas Kyriakidis