This is made from the Kaleick Karasi grape in Cappadocia, Turkey.  It drinks very much like a very good Cru Beujolais or maybe even a Pinot from the Finger Lakes.  Light ruby in color, mostly clear and bright.  The nose has black cherries, slight sour cherries and black pepper.  Medium bodied.  On the palate, there is nice cherry fruit with some spice.  Long finish.  This should drink well for five to seven more years.  It will work with most foods.  Kofta, or Turkish meatballs, would work well.  

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