Category Archives: Chardonnay

Wines made from Chardonnay grapes

Delibori Lugana 2014

When I first started my adventures into wine here in Turkey I refused to buy imported wines like this Delibori Lugana. Because alcohol taxes here aren’t high enough; the Turkish Government also levies very high import taxes. So a wine that might cost five Euros in Europe will cost three-four times that here.

However my attitude towards imported wines has slowly changed. They’re still outrageously over priced; don’t get me wrong! But with the falling value of the Turkish Lira and given the high prices I pay for many Turkish wines I find that I’m more willing to buy imports these days.

This Delibori Lugana I found at the Metro shopping center. I had heard stories of this place which resembles an American Costco but had never been. Wine of course is not available at quite the bulk/discount that it would be at a Costco but the selection can at least be diverse.

Delibori Lugana

Lugana is not a grape but an area in Italy; specifically in the Veneto near Lake Garda. Lugana was registered as a DOC (denominazione di origne controllata) in 1967. According to the DOC production rules, a wine can be labelled Lugana if produced with at least 90% of Trebbiano di Lugana (Turbiana) grapes grown in the registered Lugana wine producing area. These are some of my favorite Italian white wines.

Delibori Lugana Tasting Notes:

The Delibori Lugana is a blend of the required Turbiana and Chardonnay. At 12% abv it also follows the Lugana DOC regulations that alcohol not be below 10.5%.

In the glass it is a medium, bright yellow. The nose is equally citrus and floral with white flowers and honeysuckle. On the palate the acid feels low giving the wine a silky feeling. The finish is sort but the wine is very flavorful with citrus (lemon and lemon peel), flowers (again honeysuckle), and mineral.

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.

 

Kayra Cameo Sparkling Wine

Turkish sparkling wine is fairly new to the market. While previously there may have been one or two, it feels like the industry exploded with them over this spring and summer. Now you can find sparkling wine offered by a variety of producers including Vinkara, Pamukkale, Suvla, Kayra, and others.

Previously I posted about Leona Bubble, one of the two sparkling wines made by Kayra. The Kayra Cameo is a blend of the same grapes but is a higher-end version of the Bubble.

Cameo

The winery’s name is taken from the Turkish word “kayra” which means benevolence, grace, and kindness. A family endeavor, Kayra has two main bases in Turkey, one in Elazığ and one in Şarköy. The Elazığ winery in Eastern Anatolia was established in 1942, and the Şarköy winery in Thrace was established in 1996. With assistance from lead winemaker Daniel O’Donnell, Kayra produces an impressive 10 labels each with its own unique characteristics.

Leona Bubble

Part of the Kayra series, the Cameo is a well produced sparkling wine made in the tank, or charmat method. Unlike the traditional method (think Champagne), whereby wine goes through a second fermentation in the bottle to create bubbles; in the tank method the second fermentation happens in a large pressurized tank. The sparkling wine is then bottled and sealed.

I’ve had the pleasure of drinking Kayra’s Cameo several times now. In fact it formed the basis of a yacht-board wine tasting I hosted this summer! It doesn’t get much better than drinking sparkling wine while on a private Bosphorus cruise!

Cameo

Kayra Cameo Tasting Notes:

Like many sparkling wines, the Cameo is a non vintage-meaning it is a blend of wines harvested in different years. The blend includes Chardonnay, Sauvignon Blanc, and Misket. Between the lovely flavor and the relatively low alcohol (11.5% abv) this is definitely a wine that is dangerously delicious!

The Cameo has a lovely aromatic nose filled with delicate fruits and cream. White peach, citrus (grapefruit particularly), and pineapple all vied for attention. Bubbles are fine and tight giving the wine a nice, frothy mouthfeel. It almost feels like the flavors of peach, lemon pith, blood orange, and grapefruit burst out of the bubbles as they dissipate on the tongue.

So far my favorite Turkish sparkling wine is the Cameo! While it seems that sparkling wine is often reserved for a special occasion at an average price of 99 TL the Cameo won’t break the bank if your special occasion is as simple as opening a good bottle of wine!

Kayra Leona Bubble

For years I avoided most sparkling wines. I found that almost all of them made me ill; instant migraine. Maybe I’m just getting more drinking practice now because that hasn’t happened in a while; freeing me to explore Turkish sparkling wines like the Leona Bubble.

Kayra, one of Turkey’s largest and most prestigious wine companies, produces two sparkling wines: Cameo and under its Leona label, Bubble. Both are relatively inexpensive although the Cameo (review soon!) is definitely the higher quality of the two.

Leona Bubble

There are six different ways to make sparkling wine: traditional method (Méthode Champenoise, méthode traditionnelle), tank method (or charmat), transfer, ancestral, and continuous (the Russian method) methods, and simply adding carbon dioxide. Wine Folly has a great article detailing each method; but briefly:

Traditional: In 2015 UNESCO awarded the traditional method, used largely to make Champagne, with heritage status. In this most celebrated, and expensive method, the base still wine is made as any other wine would be made then bottled. Then in tirage, the winemaker then adds yeast and sugar to the bottled wine to start the second fermentation and wines are bottled (and topped with crown caps). The second fermentation happens in the bottle. The CO2 gas created by the fermentation process has nowhere to go so it turns into liquid and dissolves back into the wine creating the bubbles. The wine is then aged, riddled, disgorged, a dosage is added (or not depending on the desired style), and finally corked.

Tank: This method, closely associated with Prosecco, starts out similarly to the Traditional method. However the second fermentation happens in a large tank. After the second fermentation ends, the sparkling wine is bottled without additional ageing.

Transfer: This method is nearly identical to the Traditional method until the riddling and disgorging. The bottles are emptied into a pressurized tank and sent through pressurized filters to remove the dead yeast bits (lees). Then, the wines are bottled using pressurized fillers.

Ancestral: This method of sparkling wine production uses icy temperatures (and filteration) to pause the fermentation mid-way for a period of months and then wines are bottled and the fermentation finishes, trapping the CO2 in the bottle. When the desired level of CO2 is reached, wines are chilled again, riddled and disgorged.

Continuous: In this method, used by Russian sparkling wine makers, wine is moved from tank to tank each with a different purpose. After the base wine is blended, the winemaker continually adds yeast into pressurized tanks. Wines are then moved into another tank with yeast enrichments. Finally, the wines move into the last set of pressurized tanks where the yeasts and enrichments are settled out, leaving the wine relatively clear.

Carbonation: In this cheapest method, CO2 is added to the base wine in a pressurized tanks.

Leona Bubble

Kayra Leona Bloom Tasting Notes:

The Leona Bloom was made in the cheapest sparkling wine method of simply adding CO2 to still wine. However it is still a pretty decent bottle of fizz. A blend of Chardonnay, Sauvignon Blanc, and Misket; it’s fresh, light, and utterly quaffable.

The nose displays a balance of aromas from the three grapes. A slightly musty aroma underlines peaches, white flowers, and grass resulting in a bouquet that is both fresh and deep. Tight bubbles burst with the ripeness of summer peaches and florals for a warm, albeit brief, finish.

A non vintage blend, like the majority of sparkling wine, this particular one was bottled in 2013. With only 11.5% abv the Leona Bloom is an easy and enjoyable drink.

Domaine Skouras Dum Vinum Sperum 2009

On a recent trip to Athens to visit my friends E&M I had the chance to try a lot of Greek wine. Almost as soon as I dropped off my luggage at their apartment they whisked me off to their local wine shop. Faced with the somewhat overwhelming task of selecting wine; I braved an alphabet I only half understand and shelf upon shelf to pick out a few bottles. One that I could not resist was this Domaine Skouras Dum Vinum Sperum.

I knew it was a Chardonnay, which I usually shy away from, but I couldn’t resist it. And while the label was one of the most simple, stark examples we saw; it was powerful. “Dum Vinum Sperum” At first glance my assumption was that this was Latin for: “While there’s wine I hope.” But then I really looked at it and was confused. The Latin for “I hope” should be “spero” not “sperum”. However my Latin is pretty rudimentary and really only gets me through Mass so I called in the bug guns. I checked this with a cousin of mine who, as a Biblical scholar is well versed in Latin, Greek, Hebrew, and a is all sorts of scary smart. “Sperum” isn’t a word in Latin.

I will continue to live under the assumption that they were going for “While there’s wine I hope” but if anyone knows what’s really going on I’d love to hear from you!

Dum Vinum Sperum

Domaine Skouras is the love child of George Skouras. In 1980 he went to Dijon to study agriculture but fell under the spell of Burgundian wines. He switched paths and, after graduating with a degree in oenology established his winery in 1986. Domaine Skouras is located in the Northeastern Peloponnese. The winery is situated within the Nemea zone, the largest Protected Designation of Origin (PDO) for red wines in Greece.

At Domaine Skouras the focus on purity, clarity of variety, tracing the region’s mesoclimate, and terroir drives the philosophy behind their wine making. The Dum Vinum Sperum 2009 is a perfect example. Grown in the Protected Geographical Indication (PGI) Peloponnese (part of the PDO Nemea) this 100% Chardonnay is reflective of Domain Skouras’s philosophy.

Dum Vinum Sperum

Domaine Skouras Dum Vinum Sperum 2009 Tasting Notes:

I am shy around Chardonnay and the dark gold of this wine had me worried. The nose just about knocked us all down. Intense aromas of burnt sugar-like the top of a creme brulee-leapt out of the glass. We had nothing on hand that I could use as a decanter which is a shame*.  If ever a white wine needed some breathing room I think this one did. None of us got any hints of fruit but burrowing under that burnt sugar were hints of flowers and mineral.

If we thought the nose was a kick in the face we should have been better prepared for what would happen when we drank it. A powerful attack of burnt sugar and vanilla stunned us all at first. It wasn’t until a tentative second sip that we detected some of the more delicate flavors of honeysuckle in the finish.

We were split right down the middle on this. Em and I were not huge fans. I kept drinking out of fascination more than anything. E will drink just about anything you set in front of her but M really loved it.

This might not be the first wine to pop into my head the next time I want a Chardonnay; but I think Dum Vinum Spero is my new motto!

*Yes! White wines also benefit from decanting and breathing!

Selendi Sarnıç Viognier Chardonnay 2015

In November I attended another wine tasting lead by Şarap Atölyesi’s Murat Mumcuoğlu at the Historic Pano Wine House in Istanbul. We tasted eight wines all by winemakers Paşaeli and Selendi; one of which was the 2015 Sarnıç Viognier Chardonnay by Selendi.

Selendi is one of Turkey’s Aegean wineries located in the Akhisar district of Manisa (outside Izmir). The name of this wine, Sarnıç, is actually the name of the specific vineyard. It is not uncommon for winemakers here to name wines after the villages where the vineyards are.

Selendi has three vineyards in Sarnıç (Sarnıç  I – III). It’s in Sarnıç III where they have grown their Viognier and Chardonnay grapes since 2009. While located very near the sea, Sarnıç is not as hot as the surrounding areas. At 850 meters above sea level it is home to a microclimate that makes it cooler than its surrounds thereby providing a longer growing season and more time for the grapes to ripen.

Sarnıç Viognier Chardonnay

Photo by: Vivino

Tasting notes 2015 Sarnıç Viognier Chardonnay:

The Sarnıç Viognier Chardonnay is a blend of 60% Viognier and 40% Chardonnay. The paleness of color speaks to the only small amount of time the wine was oaked leaving the fruit to largely speak for itself. True to its Viognier (better) half it was very aromatic with a lot of fruity and floral notes like citrus, pineapple, and vanilla.

On the palate it’s clean and round with zesty acid and bursting with citrus and vanilla. There’s also a hint of creaminess in the mouthfeel which keeps the higher acid from being too overwhelming.

Chateau Kefraya Roussalka

It’s been years since I went to Lebanon but the more Lebanese wines I taste the more I want to visit again! This 2016 Chateau Kefraya Blanc de Blancs (la cuvee de Roussalka) is just one example of why we should be paying more attention to Lebanese wines.

Chateau Kefraya is the lifetime achievement of founder Michel de Bustros (1929-2016). He planted his first vines in 1951 and Chateau Kefraya as been making award-winning wines ever since. The Chateau’s wines even won medals in the early 80s when, despite the Lebanese civil war, de Bustros continued to produce wine.

Kefraya Roussalka

Located in the Bekaa Valley at the foot of Mount Barouk, Chateau Kefraya is home to a variety of soil types. Excellent sun exposure and sharp diurnal temperature changes provide lots of time for grapes to fully ripen before harvest. De Bustros believed that good wine was the result of terroir and blending.

For this line, the Blanc de Blancs, each cuvee since 2000 has been named after an opera bearing the name of a woman. The wine that began it all was ‘La Cuvee d’Aida’. This 2016 vintage is the ‘La Cuvee de Roussalka’. So while the proper name of the wine is ‘Chateau Kefraya Blanc de Blancs La Cuvee de Roussalka’ I’ve simplified it for the purposes of the post. We’ll refer to it simply as ‘Chateau Kefraya Roussalka’.

Kefraya Roussalka

Chateau Kefraya Roussalka Tasting Notes:

I’ll start out with a spoiler and say that I really liked this. The nose was both tropical (mango) and floral. On the palate it was fresh, lively, and full of flavor. I got again the tropical fruits and flowers (jasmine) but also honey and the finish was long and slightly sweet.

We drank this with a bunch of left over Turkish mezes I had in the refrigerator and it paired rather well with them. Even with the spicier mezes. It also paired well with the ever tricky asparagus!

I got this from a friend who went to Lebanon but Chateau Kefraya wines are available in several countries. I’d check out their website to see if yours is one!

Sommeliers’ Selection Turkey 2017

February 25 and 26 Istanbul hosted the 2017 Sommeliers’ Selection Turkey at the St. Regis hotel. Organized by Gustobar, the event brought together 179 wines from 34 Turkish wineries and about eight international wineries.

Sommeliers' Selection

It was, as one might expect, rather a mad house.

Sommeliers' Selection

That’s not down to the organizers of course. Big tasting affairs like the Sommeliers’ Selection are always a little bit of a mad house as one jostles for position at the tables to get a sample. And what samples! Wines from across Turkey, Italy, France, and Chile were available. I was impressed with the selection of Turkish wines although I was sorry to not see wine from producers like Arda, Melen, Umurbey, Kutman, or Gülor. I was surprised to not see anything from Paşaeli, Corvus, Turasan, or Prodom but somehow not surprised to not see anything from Chateau Kalpak.

Sommeliers' Selection

To my delight (and frankly a little surprise) there were several wineries there I didn’t know at all. One, the Izmir-based Öküzgözü Winery really impressed with its Öküzgözü Foça Karası. Definitely young, this was a bright purple-red wine with strong acid, and the flavors of red berries, cloves, and herbs. I don’t usually like wines made from Öküzgözü grapes but this one I would really love to find again.

Sommeliers' Selection

A HUGE surprise was Saranta’s Chateau Murou line. I tried, and liked, several of these but what shocked me the most was the fact that I like their Merlot. I know, right?! Surprisingly herbal with big red fruits this was, as my friend said, Merlot with a little evil in it. Definitely something I would drink.

Sommeliers' Selection

Of all the wines I tried I was the most pleased with the selection of white wines. I don’t often have good luck finding white wine that I like so I’m looking forward to picking up some of these, such as Nif’s Aegean blend of Narince, Viognier, and Solaris.

The 2015 Narince by Vinoluş, featured at the Sommeliers’ Selection master class, was amazing. Highly mineral with orange blossom, honeysuckle, stone fruits, and maybe some banana, this was a killer wine. Sadly Vinoluş made only 600 bottles of this so I’m thinking that I don’t have a fantastic chance of getting one for my very own.

Sommeliers' Selection

One of my favorites of the day was the Bona Dea line from Ergenekon-another new winery to me. I liked the red on offer as well but the cloudy, unflitered Sauvignon Blanc was light with crisp acidity and full of peaches was the star for me.

In addition to the general tasting I signed up for the master class with sommeliers Ronan Sayburn MS and Isa Bal MS. A complete departure from the tastings I’ve been attending, this was in English in deference to Sayburn who is British.

Sommeliers' Selection

With the two sommeliers participants tasted through a series of 13 wines selected by them [the sommeliers] during a blind tasting. All but one of the selected wines were Turkish. Of these for me the most remarkable were Likya’s Acıkara and Edrine’s Papazkarası. The most surprising? Mon Reve Marselan by Domaine Lucien Arkas. I have openly hated on Mon Reve wines before but this minty, slightly meaty, smokey red wine full of tart blackberries has me thinking again. Yet another wine that I need to find.

Sommeliers' Selection

I was surprised to discover how many people there I already knew from vineyard visits, other tasting events, or social media. It was very nice to see and meet so many people. I will definitely make good on the promises I made to visit wineries, especially Edrine and Vino Dessera as well as to stop in at the Kastro Tireli storefront near Bebek.

Not wanting to ruin a great event by getting drunk I did a fairly decent job of taking only small sips of wine and pouring out the remainder of the glass. As much as it hurts my feelings to spit and/or pour out wine there’s no way I could have tasted even the fraction of wines on offer I did and lived to tell about it had I drunk everything. By the time I got to the master class late in the afternoon though all bets were off and I no longer left wine in the glass. It probably would have been fine if we’d stopped there but there was still a little time after the class before everyone was herded out and most of the wines were left unattended!

Even though today I feel like I won’t even be able to look at wine for at least a week this was a fantastic event. I am so glad I had the opportunity to go and would definitely come back from Italy for the 2018 event!!

Likya 2015 Arykanda Chardonnay

I know-a Chardonnay? What is the world coming to?! I really did have a reason though. I recently lead an all-Likya tasting and wanted at least one white. So when I spotted this unoaked Likya 2015 Arykanda Chardonnay at La Cave (for only 45TL) I thought why not?

Also they only had one bottle of the Sauvignon Blanc.

Arykanda Chardonnay

I was actually fairly intrigued by the Arykanda Chardonnay. I have not hated unoaked Chardonnay wines I’ve had in the past and so thought that this could be interesting. Oddly enough I-loud Chardonnay hater that I am-was one of only THREE people out of 13 at the tasting who liked it! Well-“like” might be a strong word for what I felt. I thought it was drinkable, but two of my guests really did actually like it.

In the glass the Arykanda Chardonnay was a brilliant, pale yellow. On the nose I got an explosion of tropical fruits, yellow apple, citrus blossom, and white peach. Many people at my tasting told me that they smelled bubble gum.

On that palate I personally thought that this was pretty soft for a 13.7% abv wine. Apparently I was the only one to do so however as the vast majority of my guests were completely put off by what they said was bracing acidity.

The question of acidity aside, the palate carried many of the flavors from the nose, particularly the white peach, along with a creamy creme fraiche flavor/feeling.

Final feelings on the Arykanda Chardonnay…I didn’t hate it nearly as much as 85% of my guests but it isn’t something I’m likely to buy again.

Isa Bey Chardonnay

Sevilen’s 2014 Isa Bey Chardonnay

It’s no secret how I feel about Chardonnay-basically I hate it. I enjoy a steel-aged Chardonnay but those are difficult to find in the US, finding one in Turkey is like finding a unicorn standing in a field of four-leaf clovers. However a friend of mine is a huge fan of Sevilen’s Isa Bey Chardonnay and at her prompting I tried a bottle.

Before we talk about the wine itself (35 TL from Carrefour, 69 from Solera) let’s talk about this particular line of Sevilen wines. Isa Bey means Mr. Jesus. Naming your wine after the guy famous for turning water into wine (if I but had a superpower!) is not a bad marketing gimmick.

As oaked Chardonnays go this was not horrendous. Which is about as ringing an endorsement as I will likely ever give an oaked Chardonnay.

While the Isa Bey Chardonnay looks like a darker yellow/gold in the picture that has more to do with lighting than the actual color which was paler than I expect from a Chardonnay. Being a 2014 it is a bit younger so I’m throwing out a guess that it did not spend a great deal of time in oak. The nose was light, faintly floral with citrus blossoms and green apple. On the palate it was crisp with lively acidity and a medium, slightly buttery finish. For me the overwhelming flavor aspect was green apple with undertones of citrus.

For those who like dry, oaked white wines but for whom your standard Chardonnay is too full bodied the Isa Bey Chardonnay is a good choice. It’s not a heavy white but is quite quaffable. I’m still not a convert but I will try some other Mr. Jesus wines this summer!