Category Archives: Merlot

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!

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!

Chateau Nuzun 2011

In September I had the opportunity to visit Chateau Nuzun where I tasted the Chateau Nuzun 2011. The tour, through Piano Piano and lead by expert Turkish sommelier Murat Mumcuoglu took us to five vineyards in Turkey’s Thrace.

Our first stop was at Chateau Nuzun where we were greeted by one of the winery’s founders, Nazan Uzun. Nazan showed us around the vineyards where the Cabernet Sauvignon and Öküzgözü grapes were still ripening.

Chateau Nuzun 2011

Chateau Nuzun is a boutique winery where they believe that good wines can only be made from excellent grapes. Hence, they concentrate on good viticulture practices. All their grapes are certified organic. They practice minimal intervention in their vineyards and let nature do its thing. Gravel and sandstone soil over clay allows them to dry farm. The majority of the vineyards sit at an altitude of 110m to 140m, all facing south with a slope of 18%. The Pinot Noir parcel is the exception; it which faces north with an 8% slope.

Nazan and Necdet first planted their vines in 2004 and four years later made their first wine with the 2008 vintage. They’ve been going strong every since.

Chateau Nuzun 2011

I’ve tried Chateau Nuzun wines in the past but it’s been a few years. Honestly I was not entirely sure why people made such a fuss. However since my first encounter with Chateau Nuzun I’ve learned a lot about wine. My palate has developed and I’ve learned how to enjoy wines that are more complicated. I am now a Chateau Nuzun convert.

Chateau Nuzun 2011

Luckily Chateau Nuzun wines are pretty widely available in Istanbul. Comedus, La Cave, Rind, MacroCenter, İncirli Şaraphane… I bought three bottles, including the Chateau Nuzun 2011 blend when I visited the vineyard. Soon I’ll be heading to these shops to buy more!

Chateau Nuzun 2011

Chateau Nuzun 2011 Tasting Notes:

The Chateau Nuzun 2011 is a big blend of Cabernet Sauvignon, Merlot, Syrah, and Pinot Noir. And when I say big…14.3% abv. The nose is complicated with layers of fruit, herb, spice, and earth. On the palate it’s well-balanced with round, velvety tannins. Beautiful fruit expressions on the attack with intriguing underlying tones of earth and cinnamon on the finish.

There are so many reasons to love Chateau Nuzun wines. Nazan and Necdet’s enthusiasm for what they do is reflected in their wines and contagious! Furthermore by drinking their wines you get to support a small business that emphasizes sustainable practices. And most of all…the wines are amazing.

Büyülübağ Shah 2010

Before we talk about the Büyülübağ Shah, let’s talk about Büyülübağ itself.

Located on Avşa Island, Büyülübağ is one of Turkey’s Marmara region wineries. Alp Törüner founded the winery there in 2003 with a view of continuing the island’s wine making history. Working with an architect and an oenologist, by 2005 he built Turkey’s first (and I believe only) gravity-flow winery.

So new question: what’s a gravity-flow winery? First of all, it’s not a legally defined term which means there’s a lot of room for variation. The idea behind a gravity-flow winery is to cut out all the pumps, conveyors, and other machinery most wineries use to move grapes, must, and wine during the wine making process. Instead gravity moves the wine through the process. Rather than cutting costs by eliminating pumps and conveyor belts, gravity-flow wineries are expensive to build though. Theoretically you would need to put each process on a different level. Which also means workers are scrambling up and down ladders all day, every day.

shah

If it’s potentially more expensive and more work then why do it? According to Wine Spectator, gravity-flow wineries allow wine to be moved around much more gently. Too much force, too much rough-and-tumble handling, and a wine might become overextracted or too tannic, or experience too much oxidation.

Is it worth it? Well my experience with Büyülübağ wines says yes. Törüner produces some really nice wines. However other vintners in Turkey are also producing really nice wines without this system. For now let’s say that it works well for Büyülübağ.

shah

Büyülübağ Shah 2010 Tasting Notes:

The Büyülübağ Shah is a Syrah-lead blend of Syrah, Cabernet Sauvignon, and Merlot. We all know that I’m not a Syrah fan and often avoid them. I’m not gonna lie here; I bought the Shah because I love the label. Thumbs up to Büyülübağ’s marketing and design team!

Velvety black fruits and black pepper dominate the nose. Twelve months in French oak add an underlying toasty sweetness of clove. Elegant tannins and a strong acidic core lead to a long finish with plump, juicy blackberries.

Kastro Tireli Karkaia 2013

I haven’t yet dived fully into Kastro Tireli’s wines. Outside of the Narince-Viognier I previously reviewed I’ve only also had this Karkaia, a Bordeaux-blend style wine. However I’m so pleased to see that their wines are pretty widely available now. Especially as I’m a fairly lazy individual and still haven’t made it to their storefront in Bebek.

Committed to quality over quantity, Kastro Tireli, which began planting in 2004, does everything by hand. The winery is also dedicated to organic viticulture. If you cannot visit them in Akhisar and want a bigger experience than just picking up something in the bottle shop-head to Bebek. And then mock me with how great your experience was. Maybe then I’ll stop being lazy and finally make a visit!

Karkaia

Kastro Tireli Karkaia 2013 Tasting Notes:

The Kastro Tireli Karkaia is a big, bold blend of traditional Bordeaux grapes. This beautiful, deep ruby wine combines not only Cabernet Sauvignon and Merlot but also Cabernet Franc and Petit Verdot.

The alcohol is quite high (14.9%!) so you’ll want to give this some breathing time or otherwise aerate it. Without the benefit of breathing the nose is initially quite tight and alcoholic. However once it does have a chance to settle, the nose is redolent with fruit and spice. Black fruits (black currant, blackberry, and black plums) are mingle with vanilla and sweet, baking spices. It’s saved from being too sweet any syrupy by a zing of green bell pepper. Beautiful, round tannins support rich fruits and spices on the palate.

Overall the Karkaia is a well-balanced and elegant wine that only increases my estimation of Kastro Tireli as a whole. I look forward to trying more of their wines!

Barbare Libra 2012

Barbare is perhaps one of my favorite Turkish wineries. Their wines range from perfectly lovely to truly special and the Libra is no exception.

Sitting between the villages of Barbaros and Yazır in Tekirdağ, Barbare grapes are cultivated with organic and biodynamic farming methods. Founder Can Topsakal focuses on international, red variety grapes such as Cabernet Sauvignon, Merlot, Syrah, Grenache and Mourvèdre.

Barbare’s most important ideology and conviction is “to give back to the soil what it has taken” and as a result, is dedicated to cultivating the choicest grapes and organic farming. To endorse this commitment, Barbare received the hard-won Ecocert certification. Ecocert was established in France in 1991 and is an independent inspection and certification body recognizing and certifying organic farming and has been a benchmark in organic certification worldwide ever since.

Libra

Recently I hosted a wine and chocolate pairing tasting. I needed a Bordeaux blend to pair with the bitter chocolate so I took myself off to La Cave in Cihangir to find one. I had a few ideas in mind but as soon as I saw the Libra label all those ideas flew right out of my head. A Barbare wine I hadn’t yet tried?! How could this be??

It’s rare that I offer a wine at a tasting I haven’t already drunk myself. What if it’s bad? Or worse-what if I’m stumped and can’t provide accurate tasting notes to my group?! With a Barbare though I knew I wouldn’t have to even remotely worry about the first possibility. As for the second…it’s Barbare. I could tell people it smells of unicorns and they’d believe it because it’s that good.

(Because it’s that good. Not because I’m that convincing of a talker).

Libra

Barbare Libra 2012 Tasting Notes:

To begin, the Libra is not a shy wine. At 15% abv it is a big, powerful velvety fist. The nose changes and evolves a lot. Each time I went in for a sniff the Libra revealed new layers. Aromas of blueberries and herbs gave way to earthy tones of leather and tar which softened to reveal the wine’s oak influence. If deep, purple red could be a sensation then that’s how this would feel in the mouth. Luxuriant, velvety tannins wrap themselves around the tongue and linger for a long, rich finish.

This is a limited addition from Barbare with only 20,000 bottles produced.  I really hope that the Libra is part of a planned Zodiac series of wines. If it is; please you beautiful people at Barbare, make the Leo amazing!!

Chateau Kalpak BBK 2011

Even before our trip to Chateau Kalpak with Em and AJ I’d had a few of their wines. One of them being the AWC Gold Medal winner BBK 2011.

Chateau Kalpak is the love child of Bülent Kalpaklıoğlu who began developing the vineyard in 2003. It was not until 2010 that he released his first vintage. His goal for Chateau Kalpak is to create a single chateau-style wine from a single vineyard. In order to achieve this, he picked the best root-stocks and clones of the Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot to match the vineyard terrior.

Only two blends are released annually: Chateau Kalpak and BBK. They harvest, ferment, and age (30-36 months) each parcel (about 1 hectar) separately. At Chateau Kalpak they use Hungarian oak barriques made out of wood selected for their balance, bouquet, and character. This establishes the basis of their “Chateau Wine”. From their they spend months conducting extensive blend studies for the Chateau Kalpak label. The remaining wines are re-blended to create the BBK label.

BBK 2011

Chateau Kalpak’s story and process are absolutely worth a deeper look and I suggest checking out the website (link above). Bülent Bey elevates wine making to a form of fine art with his thoughtfulness and attention to detail. All of which has paid off for him. Not only does he make beautiful wine but he has the gold medals to prove it. Chateau Kalpak is the only vineyard in Turkey to win a three star rating (2014) from the International Wine Challenge (AWC) in Vienna. Additionally they received six gold and three silver medals from the AWC and three gold medals from the Concours Mondial Bruxelles.

Chateau Kalpak BBK 2011 Tasting Notes:

The BBK might be Chateau Kalpak’s second wine but that in no way means it’s an inferior wine. In fact personally I liked the BBK 2011 more than I did the same vintage Chateau Kalpak. A bold blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot with a 14.7% abv, the BBK 2011 is a wine to be taken seriously.

The nose is a dark, romantic mystery. Aromas of black fruit, baking spices, dark chocolate, and mocha wrap your senses like a silken cocoon. Beautifully balanced with velvety tannins, the BBK held us in thrall and continued to develop and open as we sank into its spell. In addition to the black fruits and dark chocolate from the nose; clove, vanilla, and caramel each vied for their turn to take center stage. The long finish lingered with flavors of smoke and a hint of meat.

We made a pilgrimage in that bottle and found the light. It might have been a brilliant ruby light, but we found it.

The Suvla Sur 2012

I have been lucky enough to try three different vintages of Suvla’s Sur: the 2010, 2011, and 2012. A few years ago I wrote about the 2010 and 2011 side by side so it’s time to tackle the Sur 2012. They’re all beautiful wines. I wish I could get one of each for a vertical tasting but I believe the 2010 is sold out. It hurts no one’s feelings though to drink the Sur 2012!

Suvla is a family owned wine producer. In 2003 Pınar Ellialtı and Selim Zafer Ellialtı established the winery in Eceabat. Because of their location along the Çanakkale Strait (also known as Dardanelles); they named the winery after a bay in the north coast of the Aegean Sea. In 2006 after the first harvest they named the main vineyard ‘Bozokbağ’ after their newborn son ‘Bozok’.

Sur 2012

The Suvla vineyards are nestled in the historical Peninsula of Gallipoli, between the North Aegean coast and the Sea of Marmara. They produce a wide variety of grapes. The whites include Chardonnay, Sauvignon Blanc, Roussanne, and Marsanne. The reds include Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Grenache Noir, Petit Verdot, and Pinot Noir. In addition they also produce indigenous grape varieties, including Kınalı Yapıncak and Karasakız. In 2013 Suvla switched to organic viticulture and as a result received a certification of ‘Good Agriculture Practice – GAP’.

Sur 2012

Suvla Sur 2012 Tasting Notes:

The Sur 2012 is a Bordeaux blend of Merlot (73%), Cabernet Sauvignon (15%), Cabernet Franc (7%), and Petit Verdot (5%). After fermentation it spent 12 months in oak barriques before being bottled and released.

The Sur is a balance of power and elegance regardless of which vintage you get. At% abv there’s no denying the power certainly! Blackberry, spices, jalepeño, and mocha mingle in the nose. The palate is perfectly balanced with smooth, elegant tannins and mouthwatering acid, Sweet, ripe blackberries, black pepper, and mocha invite you on a romantic journey.

This is one of those wines you could drink in one sitting without noticing what you’ve done. The Suvla Pied Piper beckons you deeper into the bottle until you’ve drowned in it. Happy way to go!