This is a seriously good wine and stood out at a tasting of recent Turkish wines. It is made from the Öküzgözü grape. The name means eye of the Bull. Some claim this is one of the original species of Vitis Vinifera grapes from the fertile crescent with a 7,000 year history. Purple in color, ruby at the rim. The nose has plums, boysenberries, slight coffee and spice. Full bodied. On the palate, this comes across as a Bordeaux-ish wine with cassis, black raspberries and plums with slight underlying earthiness. This is complex. It appears this is about at peak, but perhaps it improves
This is made from the Bogazkere grape in Eastern Trukey. Deep garnet in color, mostly clear and bright. The nose has cherries and raspberries with some spice. Full bodied. Not as light as it looks. Firm tannins. On the palate, the cherries come thru along with some black cherries and cranberries. Tart acidity. Long finish. This is drinking well now and seems like it should for another five to eight years. It begs for food to tame the acidity and should be able to handle big flavors and fatty foods. Turkish Lamb Kebobs would be a good choice.
Purple in color, ruby swirls, mostly opaque and bright. The nose is dominated by Brettanomyces which is a yeast that gives of a very animal/barnyard stink. It was hard to find anything beneath it. Medium bodied. On the palate, there is less Brett but still noticeable. There is some cherry fruit. Great acidity. Slight tannins. There is some complexity. For my tastes, the wine was at my limit of tolerance but not past, but for others it was way past. Look for well stored bottles if you try this and drink sooner than later. It will be a difficult food match but consider strong flavo
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.
This is made from the Kalecik Karasi grape which grows in the Kizilirmak region around Ankara, Turkey. It reminds me very much of Gamay from a Cru Beujolais. Ruby in color, mostly clear and bright. The nose has plums, black cherries and is slightly dusty. Medium bodied. On the palate, cherries, and sour cherries, with light tannins. Long finish. Overall, an easy drinking wine, but with some complexity. This should drink well for five to seven more years. It is nice on its own and should work with most foods. Turkish Cabbage Rolls in a creamy tomato sauce flavored with cinnamon an
This is a white blend of 35% Emir, 30% Narince, 30% Misket, and 5% Chardonnay grapes. It really showed well and is a terrific value. Light gold in color, clear and bright. The nose has limes with some seltzer notes. Medium bodied and slightly viscous. On the palate, limes with underlying minerality and some grapefruit. This has a nice complexity to it. It seems young and that it might age for three to five more years, but it probably should be consumed earlier. A nice match would be Borek (turkish pastry) filled with spinach and potatoes.
This is 100% Emir (Eh-MEER) grapes grown in the Cappadocia area of Turkey, a place known for its unique peri bacalari (fairy chimneys), that has been making wine for more than 7,000 years. The wine is made using temperature controlled stainless steel fermentation. Slightly light golden in color, clear and bright. The nose has Kafir Limes with slight minerality. On the palate, this is slightly viscous. Flavors of grapefruits and limes. Some complexity. Good finish. Overall a highly enjoyable white. It seems like this will last another three to five years but sooner will be better.
This is made from the white grape Narince (Nah-rin-djeh) which translates to 'delicately' in Turkish. It is produced in Anatolia in the Tokat area of the Black Sea wine growing region next to the Halys river. Golden in color, clear and bright.
This is a blend of 92% Karasakız and 8% Merlot with 13.5% abv. "6N" is a protest to deforestation for gold mining on Mount Ida, and where this wine is sourced from. Very light ruby in color, clear and bright. The nose has cherries, pine, and tea leaves. Light bodied. On the palate, light black raspberries and cherries. It is unique with a nice complexity. This seems like it should be drunk in the next three to five years. It will work better with food. It should work well with Ezogelin corba (soup).
This is a blend of Laecik Karasi and Syrah from western Turkey. Purple in color, ruby at the rim. The nose has black cherries, some black raspberries, a bit of funk and earth. Great texture; rich but juicy. On the palate, there is a nice complexity. Black raspberries, plums and black cherries with some earthiness underneath. Long finish. This is tasty. It may get better but should mature for a bit and drink well for another ten to twelve years. It would work well with Yaprak Dolma (stuffed grape leaves).