Category Archives: Syrah (Shiraz)

Barbare Ambiance 2012

Barbare is one of Turkey’s really special wineries and the Ambiance 2012 is no exception. I don’t know exactly what makes them stand out so much. Many other wineries here, even its neighbors in Thrace, are quality wine producers with equal dedication, skill, and passion. But there’s just something about Barbare that always excites me.

Barbare Vineyard’s tale begins in 2000 when Can Topsakal decided to join the exciting world of winemaking after completing his university education in France. His quest to find the most suitable soil and microclimate for his vineyards took him on a journey from Çeşme in the Aegean region to Tekirdağ in Thrace. Subsequently, Topsakal purchased 57 acres of land in Tekirdağ to establish Barbare Vineyards and set forth on making his dream a reality with Xavier Vignon, a prominent oenologist and wine consultant for numerous Chateau Wineries in France.

Ambiance

Barbare is committed to the philosophy that “winemaking begins at the vineyard” and has a low-yield strategy and the average yield at Barbare’s vineyards is 350-400 kg annually. Not only aren’t the grapevines watered unless absolutely necessary, the grapevines are carefully monitored to ensure homogenous maturity and yield capacity. As a result, Barbare is able to produce superb wines with vibrant and distinct hues, complex aromas and soft tannins. The vineyard practices organic viticulture and holds the ECOCERT certification for its Cabernet Sauvignon, Merlot, Syrah, Grenache and Mourvèdre grapes.

Topsakal decided on the name Barbare to pay homage to the history of winemaking in Thrace and because of the vineyard’s location along the ridges of Barbaros, a small and picturesque village.

The grapes at Barbare are fermented in heat-controlled stainless steel tanks, with a maximum residual sugar ratio of 0.5 g/l to produce dry wines. After fermentation is complete (two to six weeks on average), the wines undergo malolactic fermentation. During this process in winemaking, tart-tasting malic acid that is naturally present in grape must is converted to softer-tasting lactic acid to create a rounder, fuller mouth feel. Wines are then matured in French oak barrels. Barbare uses Allier, Vosges and Nevers French oak barrels and follow the “mature the wines without too much oak” principal.

Ambiance

Barbare Ambiance 2012 Tasting Notes:

The Barbare Ambiance is a Rhône-style blend of Syrah, Grenache, and Mouvédre. Although at 15% abv is a bit higher in alcohol and body than its French inspiration. The nose is stunning. and expressive. Aromatic with black fruits, black pepper, savory olives, earthy tobacco, and hints of vanilla and coffee from its 12 months in French oak. The palate is balanced with tactile and supple tannins and a long, elegant finish. Beautiful flavors of spiced plum, vanilla, coffee, and tobacco.

Turkey is a land that nearly drowns in the flood of Bordeaux blends. Even Barbare makes Bordeaux-style wine. And while the Ambiance is beautiful in its own right, the refreshingly different blend makes it a stand out. This is one of my favorite wines that I drank in 2017.

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.

 

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.

Chateau Nuzun 2009

Established in 2004, Chateau Nuzun is one of Turkey’s boutique wineries. Only an hour drive away (depending on the insanity level of traffic!) it is possibly the closest one to Istanbul. I’ve had a few of their wines over the years but the Chateau Nuzun 2009 blend was by far my favorite.

Chateau Nuzun is an organic vineyard located in Tekirdağ. The vineyards (in Çeşmeli) enjoy a terroir made up of gravel and sand stone soils over layers of compacted clay and breezes from the Marmara Sea (5 km away). Half of the estate is planted with Cabernet Sauvignon; one third with Merlot, and the remaining plots are Syrah and Pinot Noir. The Chateau Nuzun 2009 is a blend of the varietals planted there.

Chateau Nuzun 2009

Chateau Nuzun 2009 Tasting Notes:

Like its other wines the Chateau Nuzun 2009 blend is organic. The wine spent about 13 months in French oak and then another year in the bottle before being released. So no wonder this vintage will set you back about 100 TL give or take. It’s also unfiltered so I recommend decanting over a candle. I didn’t get a lot of sediment at all but better safe than sorry! Because if you’ve ever accidentally swallowed a mouthful of sediment you know that is not pleasant.

In the glass this super blend is a dark, opaque ruby. The nose was super involved. We got black pepper, jam, blackberry, black currant leaf, violets, cinnamon, and vanilla. You can tell that I broke out the Aromaster kit with this one! The palate was all velvety tannins, well-balanced, with a nice, somewhat jammy finish. The flavors followed from the nose especially the fruit, vanilla, and baking spices.

This was a really nice wine, absolutely worth the price tag.

A Visit to Flam Winery

Some time ago I posted a review of Flam’s Cabernet Sauvignon Reserve. Since I was able to visit the Flam Winery, located outside Jerusalem. While there I tasted wines, bought wines, and got to meet the charming founder and owner, Israel Flam.

Flam Winery

Flam Winery is a family business. Israel’s wife, two sons, and daughter are all involved in the business. They planted their vineyards in the Upper Galilee and Judean Hills. Like many Israeli wineries Flam shares a dedication to creating terroir-driven, quality wines.

They insist on low-yield harvests that are then hand harvested and sorted. Established in 1998 Flam emphasizes quality over quantity. This is especially evident in the winery’s annual production numbers. Flam continues to produce a limited amount every year; averaging 150,000 bottles.

Flam Winery

Flam makes two main lines: a classic blend and a reserve. There is also the Flam Noble however production is so limited I wasn’t able to get my hands on any. I did get to taste two of the classic blends and the three reserves. Also not on offer for the tasting was the Flam Rose (Cabernet Franc and Syrah) but since I don’t particularly like rose I was okay about that.

Flam Winery

Flam Classico Tasting Notes:

Flam Classico is a single vineyard blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Syrah. Aged 30% in American oak and 70% French oak this is a drink it soon wine. By which I mean it is not ageable.

The nose is fruity with some soft spices. It’s a medium-bodied wine with 13.5% abv. The palate is again fruity with green pepper, spice, good tannin structure, and fairly high acid. This is a food wine and would probably pair well with meat, tomato-based, and rustic dishes.

Flam Winery

Flam Merlot Reserve 2015 Tasting Notes:

One interesting thing I learned at Flam is that Israeli wine laws require that single-varietal wines have to be 85% that wine to be labeled as such. So Flam’s Merlot is not 100% Merlot, it’s at least 85% Merlot. I was naturally prepared to not like this, because Merlot.

After 12 months in French oak, the Flam Merlot Reserve had a nose of spices, violets, and red fruits. The tannins were slightly sharp but some bottle time would make this really elegant. The wine was fruit-driven with soft spices and a slightly sweet finish. All in all not bad for a Merlot. But not exciting enough to get me to buy any.

I did walk away from the visit with a few bottles: another Cabernet Sauvignon Reserve, the Syrah Reserve (which surprised me), and the Flam Blanc. Reviews on the latter two soon!

Kybele 2011 from Şen Vineyards

One of the best, medium-priced Turkish wines I’ve had in a while was the Kybele 2011 from Şen Vineyards.

I picked up the Kybele for 42 TL at Comedus on Meşrutiyet (it might be less at La Cave in Cihangir). Honestly it was the label that caught my eye. I think it’s fantastic. Much like the art on Chamilja’s wine bottles I’d love to hang a print of this in my apartment. The other reason I bought it is because I’d never heard of Şen Vineyards and I am always on the look out for new Turkish wine.

Located in Balıkesir, in Turkey’s Marmara region, Şen Vineyards plants Merlot, Cabernet Sauvignon, Shiraz, and Semillion. The Kybele is a Merlot-lead blend of Merlot, Cabernet Sauvignon, and Shiraz. The vineyard has kind of an interesting website. It includes a page with a list of wine terms. So if you’re interested in talking about wine in Turkish this will help kick off your practice!

Kybele

Kybele 2011 Tasting Notes:

The Kybele is a very dark, opaque ruby in the glass. The nose was not particularly layered but the red fruits (berries especially), vanilla, and nutty aromas were pleasant. On the palate it was balanced with light, silky tannins and a medium, nutty-vanilla finish.

Overall the Şen Vineyards 2011 Kybele is not a particularly complex blend but it was a very enjoyable drink and held its own against some of the higher quality wines we drank that night.