Where does the wine history of Goumenissa start? At the Boutari Winery!
The Boutari company revived winemaking and viniculture in the area of Goumenissa in the late 1980s, through financial support to local producers and its investment in the small, local, state of the art Winery.
Filiria Boutari is produced here, a premium blend of the two main local varieties, Xinomavro and Negoska, made from biologically grown grapes of the privately owned vineyard in Filiria.
The Boutari Winery in the mountains of Goumenissa, situated north-west of Thessaloniki, started to operate in 1984, and was the only Winery in that region for many years. Goumenissa is the center of a region that has been famous for its wines for centuries. Since the early years of Ottoman rule, the people of this area cultivated the Xinomavro and Negoska grape varieties on the slopes of Mount Paiko and the low hills surrounding the small town.
The Boutari estate in Goumenissa is located in the community of Filiria, in the area of Kilkis. The company purchased the specific land at the end of the ‘80s, which, in combination with the operation of the local Boutari winery in 1984, made a decisive contribution to the effort to promote viticulture once again as one of the primary occupations of the region.
The privately-owned Boutari vineyard cultivated according to organic farming standards, was planted in 1991. Today the Filiria Estate is a model vineyard in the area but also in Greece overall.
The total area of the estate is 6.6 hectares, 5.5 of which are covered by the vineyard. It is one of the most densely-planted vineyards in the region, with over 4000 vines per hectare, is western-facing, with an altitude that reaches 187 metres.
The climate is continental with a particularly cold winter and strong northern winds. The soils of the vineyard are limestone, dry, with good drainage, and one can observe several variations regarding their depth and composition.
The largest area is planted with Xinomavro and Negoska, but there are other varieties under experimentation, such as Chardonnay, Syrah, Merlot and Cabernet Sauvignon, which have shown great adaptability and excellent results.
Please see HERE the official website of Boutari Goumenissa.
Please click HERE for prices & retailers near you.
2010 Boutari Chardonnay, PGI Macedonia, 82 points.
4 months on French oak.
Regional: Grilled whiting lemonato. World: shellfish, deep fried prawns, crustaceans, rillettes, cured pork.
Bright, light golden yellow. Light viscosity. Typical charming aromas of lychee, pineapple with a waft of butter. On the palate some complexity in acidity versus sweetness. Accessible, playful, sympathetic. Light structure. Rather short finish.
2011 Boutari Rose sec, PGI Macedonia, 84 points.
60% Xinomavro, 15% Syrah, 15% Cabernet Sauvignon and 10% Merlot.
Regional: Misko pasta/red peppers. World: aperitif, rich pasta dishes, cured meats, white and red roasted meats and cheeses with a subtle fine taste.
2005 Boutari Filiria, PDO Goumenissa, 92 points.
12 months on French oak.
Regional: Beef tenderloin. World: game, lamb chops, organ meat (sikoti), kokoretsi, matured cheeses.
Dark ruby. Light viscosity. Tempting, complex aroma of black olive, dried fruit and some oak. On the palate affluent acidity and round tannins, dark fruit and spice. Fleshy structure and a good lasting finish. Will develop still.
2007 Boutari Cabernet Sauvignon, PGI Macedonia, 85 points.
100% Cabernet Sauvignon.
12 months on French oak.
Regional: Bougatsa. World: grilled entrecote, matured Gouda/Edam cheeses, grilled rib-eye, spicy stews.
Dark ruby red. Medium viscosity. In the nose a nice symphony of ripe black currant, plum, cherry, some cedar and spice. Gentil, elegant flavors of dark fruit and soft tannins. Smooth structure. Distinct finish.