At a glance

Producer

Marrow Finch

Region

Australia

Grape variety

Xinomavro

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$25-$35

Tasting profile

Tight, herbaceous with red cherry, dried tomato leaf, and earthy undertones. Primary fruit still restrained.

Evolution: Develops complex savory notes, leather, and dried herbs. Tannins soften, acidity remains vibrant.

At peak: Balanced fruit and savory complexity with silky tannins and lingering finish.

Structure

Acidity

High, bright and fresh

Tannins

Firm and grippy, characteristic of Xinomavro

Alcohol

13.5%

Aging potential

10+ years due to varietal tannin and acidity

Drinking window

Peak drinking

2027 to 2031

Optimal window

2024 to 2033

Current status

Approaching Early Drinking Window

Current condition

Youthful with strong tannic structure and acidity, requiring time to soften and develop complexity

Xinomavro is known for late development and extended aging potential supported by firm tannins and bright acidity. The 2021 vintage balances fruit intensity and freshness conducive to medium-term cellaring with a peak emerging after 6-7 years.

Food pairing

Roasted lamb, grilled mushrooms, aged cheeses, tomato-based dishes, or game meats.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-60 minutes) — To soften tannins and open up complex aromatics prior to serving.

Sustainability

Sustainability score: 7/10

Limited chemical usage, water conservation measures, use of native cover crops and minimal irrigation

Marrow Finch employs sustainable vineyard practices focused on ecological health and resource efficiency, though lacks formal certifications. Local sourcing of grapes and minimal processing energy help moderate carbon impact. Packaging optimized for lower transport emissions. Overall a solid sustainable approach though with room to advance certification and renewable energy use.