Category Archives: Turkish Wine

Turkish Wine

Trajan Rezerv Kalecik Karası 2011

I was unaware of the existence of Trajan wines until I saw the Trajan Rezerv Kalecik Karası at the Cihangir Suvla shop and bought it on recommendation. Now I am a Trajan fan. And who could not be with its background?

Before we get to Trajan wines though we have to start with the Kalecik Karası grape. Kalecik Karası is a native Turkish varietal. Originally from the Central Anatolian district of Kalecik (Kalecik Karası literally means ‘black from Kalecik) it is now one of three most common native varieties found in Turkish wine (along with Boğazkere and Öküzgözü). However even as early as the 1950s this grape was nearly extinct due to an influx of phylloxera.  

Enter Professor Dr. Y. Sabit Ağaoğlu. After completing his doctoral studies on Kalecik Karası; he consulted with the Ankara University Agriculture Faculty in the early 1970s. With his assistance and with the corporation of Prof. Nail Orman’s ‘Clone Selection Project’; new studies were conducted and clones developed that would literally sew the seeds of the grape’s return. In 1992, Dr. Ağaoğlu helped found Kalecik Viticulture Research Station (KALEBAĞ) as a branch of Ankara University’s Agriculture Faculty to focus on enhancing Kalecik Karası viticulture.

Trajan Rezerv

In addition to his academic work, Dr. Ağaoğlu and his wife Gülcihan founded a small vineyard of their own. Christened Tomurcukbağ after their daughter Tomurcuk, the vineyard consists of 10 acres in Kalecik in the micro climatic region of Kızılırmak River.

All the wines they produce under their Trajan label are vinified using traditional techniques including spontaneous fermentation with wild yeasts and without any enzymes or other additives. The Trajan Rezerv wines are vinified entirely from run off juice leaving the pressed juice for the standard Trajan wines.

Tomurcukbağ Trajan Rezerv Kalecik Karası 2011 Tasting Notes:

Pale, medium intense brick-garnet in the glass. The nose is fantastic. Lots of red fruits, raspberry, smoke, a little dried meat, and earthy mushrooms. On the palate it is ever so slightly effervescent. Tannins are low as I would expect from this varietal and the acid is a bit of a smack in the mouth. And I mean that in the best way possible. The flavors are intense and full of meat, smoke, and cedar with the juicy tang of fruit.

This is possibly the most interesting Kalecik Karası wine I have had. I’m not sure if it’s good that I started with the reserve wine and will now work my way “down” so to speak; but I look forward to trying more wines by Tomurcukbağ.  

Doluca Alçitepe Cabernet Shiraz 2013

Doluca is one of the largest wine outfits in Turkey. In 1926 the Maison Vinikol at Galata was founded and became the base for Doluca. they began with Yapıncak and Karlahna grapes, then in 1935 brought back Cinsault, Semillon, Riesling, and Gamay from Europe. It wasn’t until the 1940s that the company premiered wines under the name Doluca but they’ve been going strong ever since.

Doluca’s main operations are located in Tekirdağ, part of Turkey’s Thrace. When I said that it is one of the largest outfits in Turkey I was not exaggerating. Doluca has an annual production capacity of 14 million liters. Their production warehouse can manage 1.3 million bottles at a time. Wow.

Alçitepe Cabernet Shiraz

With that level of capacity it’s not a surprise that Doluca produces wine under a number of labels. Seven of them to be exact: Alçitepe, Signium, Sarafin, Karma, Kav, Tuğra, DLC, Verano, Safir, Antik, and Villa Doluca.

Doluca’s website has a list that goes for pages of awards their wines have won. Gold, silver, and bronze medals along with other accolades awarded at international competitions from around the world. The Alçitepe line, which premiered just in the last few years, is already earning some of those awards.

Alçitepe Cabernet Shiraz

Doluca Alçitepe Cabernet Shiraz 2013 Tasting Notes:

To start, the Doluca Alçitepe Cabernet Shiraz 2013 is a lovely color of clear, intense ruby. And at a whopping 15.5% abv it’s intense in more ways than one! It’s a wine definitely in need of some breathing otherwise the alcohol is rather overwhelming in the nose. However once you’re past that you can enjoy the sensuous combination of dark fruits, smoked meat, caramel, and baking spices.

When I first began my explorations into wine I often wondered at some of the descriptions I read. You can find and taste fruits, herbs, spices, etc…but how do you know what some of these other things are supposed to taste like? Wet stone? Ash? Dusty? Sure I don’t dust my bookshelves nearly as often as I should but I can’t imagine I’m supposed to lick them to learn what ‘dust’ tastes like.

What I’ve learned is that you kind of know it when you taste it. Like the Doluca Alçitepe Cabernet Shiraz 2013. Tart black raspberry dominates but is made interesting by notes of smoke and dusty/dried leaves that weave in and out. Beautifully balanced on the palate with round, silky tannins and a long finish. It drinks a bit sweet (although a dry wine) with the sweet spice and vanilla influence of oak. Prior to its release the Doluca Alçitepe Cabernet Shiraz 2013 spent eight months in oak (65% French and 35% American).

The Alçitepe wines are a limited bottling. This particular one was bottle 2,932 out of 10,800. They are also Doluca’s most expensive line running an average price of 175 TL.

A Tasting of Yanık Ülke

I was recently lucky enough to be invited to the Galata Anemon hotel for a tasting of Yanık Ülke wines.

Yanık Ülke  was established by the Akçura family on the rocky volcanic slopes of the Divlit Volcano near Izmir. The terroir in that area is volcanic and similar to that of Mount Etna in Italy. They have 150 hectares (60 under vine) located at 924 meters above sea level. Their site boasts not only vineyards planted with an interesting variety of grapes but also a hotel and onsite restaurant.

Yanık Ülke

Yanık Ülke plants only old favorites such as Muscat, Chardonnay, Viognier, Shiraz, Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Pinot Noir, Boğazkere, and Öküzgözü. They are also the only vineyard in Turkey, to my knowledge, cultivating Cataratto, Gewürtzraminer, Nerello Cappucchio,  and Nerello Mascalese. 

Yanık Ülke Gewurtztraminer

Vineyard manager Çağrı Kurucu lead our tasting of eight Yanık Ülke wines including: Chardonnay, Gewürztraminer, Viognier, Nerello Mascalese, Cabernet Sauvignon, Shiraz, Miratus, and Serendipity.

Yanık Ülke Viognier

Yanık Ülke Chardonnay Tasting Notes:

This is a nice, light Chardonnay from Yanık Ülke, perfect for people like me who don’t like a lot of oak in their white wines. A bright, medium lemon in color and a medium intense nose of sweet florals and tropical fruits. Medium-bodied with a medium plus finish the wine is generally well-balanced. It finish rather warm and really shows off both Chardonnay’s characteristic tropical fruits and the distinctive minerality from volcanic soils.

Yanık Ülke Viognier 2016 Tasting Notes:

I am unabashedly a fan of Viognier. I first discovered this grape while living in DC as several Virginia wineries are doing great things with it. Here in Turkey there are fewer options with my favorites being from Kayra and Chamlija so it’s nice to add Yanık Ülke to the line up (which also includes wines from Selendi and Kastro Tireli).

A lovely light but intense lemon color, Yanık Ülke’s Viognier has a delicate but aromatic nose filled with white flowers, yellow apple, mineral, and ripe fruits. A very soft mouthfeel and elegant fruit flavors make this an ideal wine as an aperitif or for summer sipping!

Yanık Ülke

Yanık Ülke Gewürztraminer 2016 Tasting Notes:

I am not going to lie; this was my favorite of the whites. As far as I’m aware Yanık Ülke is the only winery here currently experimenting with Gewürztraminer. This is one of my favorite white wine grapes so I was very excited for this.

Do not let the delicacy of this wine fool you! At 14% abv it’s bigger than it seems. The nose is aromatic; white flowers, ripe stone fruits, and tropical fruits. Sur lie aging lends a lightly creamy mouthfeel here carrying the warm peach flavors to a long finish. Don’t get this thinking you’ll be drinking a German or French Gewürztraminer; this is an entirely Turkish Gewürztraminer!

Yanık Ülke Nerello Mascalese

Yanık Ülke Nerello Mascalese 2015 Tasting Notes:

Nerello Mascalese is another grape that I’ve seen only from Yanık Ülke in Turkey. For good reason. This native Italian grape is best known for being cultivated on Mount Etna so Yanık Ülke’s volcanic soil is the perfect place in Turkey for it.

This bright, plum-purple wine has a fruity nose. Rich, full of forest fruits, sweet spices, and vanilla. The palate surprises with a little more attitude from this unoaked, medium-bodied wine. The slight bite of black pepper keeps it from veering too far into jammy territory and compliments the fruit flavors well.

Yanık Ülke Cabernet Sauvignon 2014 Tasting Notes:

This Cabernet was aged in both French and (majority) American oak and I think Yanık Ülke has reached a good balance of the two in their blending. The different oak influences are obvious while being harmonious. The nose carries opulent red fruits, sweet spices, cinnamon, and hints of leather and perfumed violet. Fruit-forward on the palate with soft, round tannins and a slightly bitter, green stem finish.

Yanık Ülke Serendipity

Yanık Ülke Serendipity 2015 Tasting Notes:

Serendipity is Yanık Ülke’s Bordeaux blend. A coupage of Cabernet Sauvignon, Merlot, Petit Verdot, and Cabernet Franc makes it a classic blend. There was a prodigious use of oak in this blend. The Cabernet Franc and Petit Verdot were aged in old oak and the Cabernet Sauvignon and Merlot aged in new oak prior to blending. Perhaps the wine needs more bottle or breathing time but for me this was a little like drinking oak syrup. Nose and palate are heavy with caramel, vanilla, baking spices and cooked fruits.

Yanık Ülke Shiraz Reserve 2014 Tasting Notes:

Yanık Ülke’s Shiraz Reserve is intensely purple-ruby color. I found the nose to be very floral initially giving way to big clove aromas with the fruit being almost an afterthought. The palate at this point is still a little unbalanced. Like the Serendipity it needs a little more time and patient decanting. The tannins are quite aggressive and there’s an acrid green stem flavor up front. The clove is very pronounced on the palate which I enjoyed.

Yanık Ülke Miratus

Yanık Ülke Miratus Oak Blend 2015 Tasting Notes:

When they told us that the Miratus was the ‘oak blend’ I was frankly a little terrified. After the oaky syrup flavors I got in the Serendipity I wasn’t sure what to expect from this blend of Cabernet Franc, Petit Verdot, Bogazkere, and Shiraz. Despite my initial trepidation I rather enjoyed this one. But first-what do they mean by oak blend? Each variety is oak aged prior to blending as usual, but the wine is aged in oak again after blending as well. The Miratus spends a total of two to three years in total. You can definitely smell the oak. There’s little subtlety as you’re all but swamped with aromas of vanilla, baking spices, and cooked fruit. However the wine finds its balance on the palate where hints of black pepper cut through the oak providing an interesting edge. The flavors are also a lot brighter than I expected after the nose giving the impression of a wine that is rich with round tannins, red fruits, sweet spices, and pepper.

Overall this was a really interesting look into Yanık Ülke. It seems they are doing some interesting things; not the least of which is cultivating grapes otherwise not seen in Turkey. I’m looking forward to getting to know this producer better.

 

Porta Caeli Ament Bordeaux Blend 2013

Porta Caeli is one of my favorite new wineries here in Turkey and its Ament Bordeaux is as hefty as the bottle is. But more on that later.

Porta Caeli is a relatively new winery. Based in Eceabat on the Gallipoli peninsula, it has only recently released its first vintage (2013). The idea for Porta Caeli came from a wine loving family. Knowing that Turkey is capable of producing wines to rival those from anywhere in the world they established their winery in 2002. After traveling across Turkey and testing soils in various regions they settled in Ecebat where they have 170 hectares.

They implement Good Agricultural Practices and GLOBALGAP procedures in their vineyards where 80% of their grapes are red. Cabernet Sauvignon leads the charge with smaller parcels 0f Merlot, Cabernet Franc, and Petit Verdot. The remaining 20% is dedicated to white varieties Sauvignon Blanc, Chardonnay, and Viognier.

Ament Bordeaux

If you’re noticing a lack of native varietals you’re not wrong. Their goal at Porta Caeli is to make Bordeaux-style wines that rival not the sea of Bordeaux blends made in Turkey, but those in France. With assistance from flying winemaker Michele Roland this goal may not be as laughable as many who don’t know Turkish wine think. 

Grapes are hand harvested before being processed through the winery’s gravity-fed system.  A system that includes, incredibly, both steel and large wood tanks for maceration. Wines are aged for a minimum of 18 months in oak before their release. Currently Porta Caeli produces wine under four labels: Ament (red), Pacem (white), Felici (rose), and Porta Diverti (red and white). I’ve had just about all of them now and will go back for more. Even of the rose. I know. The world is ending.

If that’s not a large enough goal, Porta Caeli also offers onsite luxury. The onsite hotel is stunning. I kind of want to live there. With a spa and restaurant there really would be no reason to leave. Porta Caeli will also be premiering a line of gourmet products made from produce grown onsite.

Ament Bordeaux

Porta Caeli Ament Bordeaux Blend 2013 Tasting Notes:

I mentioned earlier that the wine is as hefty as the bottle. At 14.5% abv the Porta Caeli Ament Bordeaux blend packs a serious punch. But the bottle? I don’t think I’ve ever held a (standard-size) bottle that heavy before. When it’s empty it still feels full.

The Ament is a classic Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot.  The color is a deep, dark mystery but if color has an aroma then this smells the way it looks. The aromas burst into the air as I poured the wine. Intense purple/black fruits, fig, tobacco, cedar, and baking spices with a hint of wood smoke curling through the nose. Big, full body with supple tannins and finish that didn’t finish. Sticky, dark fruits and slightly sweet on the attack with lingering dark chocolate. Beautiful.

I am absolutely Porta Caeli’s wines so look out for future posts about the rest of their collection!

Gordias Kalecik Karası-Cabernet Franc 2014

It feels like it’s been neigh on forever since I’ve had a wine by Gordias. So this winter when I saw a new bottle at Solera I couldn’t resist buying the Gordias Kalecik Karası-Cabernet Franc. Not only have I not had a Gordias in a while but I’d not even seen this blend anywhere before.

Gordias Kalecik Karası-Cabernet Franc

Gordias is a boutique winery near Turkey’s capitol Ankara. It is unfortunately one of the lesser known boutique wineries and the wines are not always easy to find in shops. The Solera wine bar is my go-to place to source these wines. It is not however unknown abroad! Last year the Gordias Kalecik Karası-Cabernet Franc won a silver medal from the International Wine Challenge in Vienna.

Gordias Kalecik Karası-Cabernet Franc

Gordias Kalecik Karası-Cabernet Franc 2014 Tasting Notes:

As soon as I poured the wine I knew it was going to be lovely. How could a wine with that beautiful of color not be? Far more purple than ruby, the color is a brilliant, almost amethyst purple. The nose was very fruity with black currant, black raspberry, and bright strawberry with the slight bite of green bell pepper.

I think the Cabernet Franc provided some of the tannins that Kalecik Karası usually lacks for me. Smooth and round with a fairly long finish the palate was more involved than my impression of the nose led me to believe it would be. Greener and more complex with slightly jammy fruits, green bell pepper, and cocoa.

I thought it went really well with roasted tomato carrot soup.

Another lovely and inexpensive wine from Gordias.

Likya Malbec 2015

I feel like I say a lot that such-and-such winery is one of my favorite wineries in Turkey. Does the expression lose gravitas for saying it so often? Or is it a reflection on how good Turkish wine really is? Whatever the answer; I’m going to say it again. Likya is one of my favorite wineries in Turkey.

One of the things I like so much about Likya is that they put equal effort into both domestic and international varietals. For example, Likya resurrected a nearly distinct Turkish grape varietal and is now making complex and interesting wines from the Acıkara grape. The list of international varieties they tackle is varied and interesting. Beyond the typical Chardonay and Pinot Noir they also make a varietal Pinot Meunier and several Malbec options.

The first Likya Malbec I tried was the Kadyanda Malbec and I was blown away. Less expensive than the wine we’re discussing here, the Kadyanda was fully expressive of the varietal. Given my enthusiastic response to that wine I was eager to try the eponymous Likya Malbec.

Likya Malbec

Likya Malbec 2015 Tasting Notes:

The drama of this wine is apparent as soon as you pour it and see the deep, opaque purple red color reminiscent of black mulberries. The nose here is everything. It displays aromas of black fruits (black raspberry, plum), coffee, vanilla, bay leaf, chocolate, and baking spices.

Medium-bodied with round, succulent tannins, the fruit on the palate is rich. It was far more fruit-forward than I expected after the dynamic aromas in the nose.

By no means a mundane wine; but I think a little longer in the bottle would be beneficial. However if you want to drink it now you won’t be disappointed. Just make sure to decant or otherwise aerate this one well first to let the flavors settle properly.

Saranta Sauvignon Blanc 2015

Saranta is one of the new kinds on the block of the Turkish wine industry. While established in 2007 and with a debut vintage in 2010 we’ve only really seen Saranta wines in Istanbul over the past year.  Happily for wine lovers Saranta is hiding no longer. They exploded on the main stage at the Sommeliers’ Selection Turkey 2017. A few months later Saranta wines were popping up in Istanbul bottle shops.

Located in Turkey’s Thrace, just a stone’s throw from another Thracian jewel, Vino Dessera, Saranta is producing quality wines under two labels: Saranta and Chateau Murou.

Saranta

Saranta sources grapes from its own vineyards in Kırklareli as well as from other growers in the Thracian region. After processing in its state of the art facilities wines are aged and stored in the beautiful cellar. Wines with the Saranta label are aged entirely in stainless steel. Wines labeled Chateau Murou age in French oak barriques.

Saranta

Saranta will soon offer not only tours and tastings in its beautiful tasting room but also a place to stay. Right next door to the winery’s facilities stands a lovely, nearly complete boutique hotel.

Saranta Sauvignon Blanc

Saranta Sauvignon Blanc 2015 Tasting Notes:

The Saranta Sauvignon Blanc has a flinty nose with undertones of citrus. The acid is rather on the high side but the overall wine is nicely balanced. On the palate there’s lots of citrus (lemon peel and grapefruit) with a slightly warm, lemon curd finish. The Kırklareli terroir makes itself known in the wine and you can taste the distinctive minerals from the quartz-laden soils.

I’m really looking forward to more of Saranta’s wines!

Vinkara Hasandede 2015

Perhaps my biggest beef with the Turkish wine industry (well aside from active government oppression) is that I feel that many of the best wineries here put too little effort into cultivating and vinifying native Turkish grapes. Quite possibly five to 10 years ago this is what they had to do to attract consumers both domestically and abroad. But the last years have demonstrated that wine drinkers are drawn more and more to native grape varieties and winemaking methods.

Turkey is home to dozens of grape varieties. Certainly not all of them are cultivated for wine but many are. They are capable of creating wines with perfumed elegance and wines of power and structure. And by no means are all winemakers ignoring them. Many like Kayra, Suvla, Chamlija, Tempus, Likya, and more are not only vinifying native grapes but in some cases even rescuing them. However one winery has dedicated itself to making wine with native grapes: Vinkara.

Vinkara Hasandede

Founded by Ardıç Gürsel in 2003, the mission of Vinkara is to introduce and build awareness of native Anatolian grapes. Red varieties like Kalecik Karası, Öküzgözü and Boğazkere are made in their house, Reserve, and Winehouse styles as is the white grape Narince. Vinkara even produces blanc de noirs and rose sparkling wines called Yaşasın out of Kalecik Karası.

Located in special mesoclimate in the Kızılırmak River Basin outside the village of Kalecik; Vinkara’s vineyards could not be more perfectly located to take advantage of the Anatolian soils. Planted 2000 feet above sea level in sand, clay, and limestone with high mineral content the soils have excellent natural drainage. Cold, snowy winters and hot, dry summers with sharp diurnal temp fluctuations all provide excellent growing conditions for these native grapes.

Vinkara Hasandede

The newest Vinkara wine to cross my path also introduced me to a new Turkish varietal: Hasandede. Part of the winery’s Winehouse style, the Hasandede is a thin-skinned, medium sized grape. Jancis Robinson’s Wine Grapes describes this grape as “humdrum”. All respect to Ms. Robinson (who really is the master of all wine knowledge) but Hasandede is anything but humdrum. Or at least it is in the hands of Vinkara’s winemakers.

I first encountered the Vinkara Hasandede at Demeti, one of the best meyhane restaurants in Cihangir (Istanbul). My friend K and I were treated to a beautiful meal and wine tasting of both Turkish and international wines by our friend Ali. I’m a big believer in the “if it grows together it goes together” wine and food pairing philosophy and it is certainly true in the case of Turkish foods. The Hasandede paired beautifully with the

Vinkara Hasandede

Vinkara Hasandede 2015 Tasting Notes:

The Vinkara Hasandede has a surprising amount of alcohol (13% abv) for how relatively light it is. In the glass it shows a brilliant, clear, pale lemon color. Distinctive tears suggest the hint of residual sugar for which I think the Vinkara Winehouse wines are known.

The nose is initially reminiscent of a Misket; delicately perfumed with florals and citrus aromas. The development on the palate shows so much more than the nose. And edge of zippy acid balances beautifully with the slight sweetness while flavors of smokey minerality, cream, and gooseberry delight the tongue.

An absolutely delightful wine from Vinkara! Excellent for either pairing with food or enjoying on its own.

Vino Dessera 190 2014

The Vino Dessera 190 has a special place in my heart. It, along with one of the Prodom blends, was one of the first wines I tried here that made me believe Turkish wine could be really good. I do not now remember if it was specifically the 190 2014 … but I enjoy all the 190 blends equally.

Vino Dessera was established in 2012, but to understand the full story of these fields we need to jump a little further back. When the owner’s first grandchild was born, abiding by a very thoughtful Anatolian tradition, he planted approximately 600 walnut trees along the green slopes of Thrace. And, as it turns out, he never stopped. Motivated partially by self-competition, when his second grandchild was born, he planted wine grapes in 2000. And, so too Vino Dessera was born. Today, the vineyard is a family-run operation growing both international and local grapes and producing approximately 100,000 bottles every year.

190 2014

I got to visit Vino Dessera in September where I met Doğan Dönmez; the man responsible for the 190. I learned that each vintage of the 190 is a different blend. This is not a chateau-style winery aiming for a steady blend year after year. While that certainly has its merit there’s also something exciting about the flip side. Challenging yourself year after year to make a new blend. The same invariable quality but different grapes and different blends.

The Vino Dessera 190 2014 is a blend of Shiraz and Merlot sourced from their vineyards in both Kırklareli (Thrace) and Kilis (Anatolia). Matured for 12 months in oak before bottling it blends the flavors of the grapes, their terroir, and oak. My friend M said that the wine’s flavor is that of a kiss. Not a kiss of passion but one of romance.

Who doesn’t want to drink a wine described like that?!

190 2014

Vino Dessera 190 2014 Tasting Notes:

The Vino Dessera 190 2014 is a big blend with 15% abv and an opaque, inky purple-ruby color. The nose is full of intense forest fruits, dark chocolate, and cloves. Generally well-balanced with a nice tannic structure the palate is a little jammy with the added depth of sweet, baking spices.

Vino Dessera wines are always excellent quality but it’s the 190 blends that I like the most. In fact it might be fun to gather a number of vintages and do a comparison tasting. I might just do that!

Ergenekon Bona Dea Rouge 2013

The Sommeliers Selection Turkey 2017 is the gift that keeps on giving. Seriously. I discovered so many wines and wineries there that I hadn’t heard of before. It’s taking a little time but they are slowly trickling into retail shops in Istanbul now.

Şeyla Ergenekon, one of the founders of Ergenekon winery, has written some of the first and only books available on Turkish wine including: Şarapla Tanışma and Türk Şarapları. I’ve had the pleasure of reading both of these. The second, Türk Şarapları is also available in English as Wines of Turkey and can be found online or, if you’re in Istanbul, at Vinus Wine & Spirits.

Bona Dea Rouge 2013

Luckily for wine lovers, Şeyla established her own, eponymous vineyard in Çanakkale. Initially this boutique vineyard sold its grapes to licensed producers but now Ergenekon wines are available commercially. 

In their organic and biodynamic vineyard Ergenekon cultivates Cabernet Sauvignon, Merlot, Shiraz, Grenache, Cabernet Franc,  and Sauvignon Blanc.

Bona Dea Rouge 2013

Ergenekon Bona Dea Rouge 2013 Tasting Notes:

The Bona Dea Rouge 2013 is a blend of Ergenekon’s red grapes: Cabernet Sauvignon, Merlot, Shiraz, and Cabernet Franc. Whatever they’re doing at Ergenekon they’re doing it right because this wine is beautiful.

The wine appears a deep, dark ruby in the glass. The nose is complex and displays black fruits, vanilla, sweet spices, sweet tobacco, earth, and mint. The tannins were initially like slightly rough silk but they, and the flavors, rounded out after the wine had a chance to breathe. On the palate the attack was heavy ripe fruits (blackberry) and creme de cassis moving to clove and coffee and ending in a long herbal finish of licorice.

On a final note; I was so surprised when I unwrapped the foil and discovered a glass stopper instead of the expected cork. After a little research I discovered that these new glass corks have been around for a couple years now. These elegant stoppers are one of the ways to attack the problem of cork taint, which is caused by the chemical compound 2,4,6-trichloroanisole, or TCA. TCA can develop in corks because corks are from trees, and plants have phenols, which are one of the ingredients of TCA. But glass doesn’t carry this risk. They don’t seem to have caught on a whole lot yet but I hope to see more of them!