Tag Archives: Chateau Nuzun

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.

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.

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!!

Chateau Nuzun Pinot Noir

Chateau Nuzun Pinot Noir 2011

I am so far behind on these posts! Wine Wednesday needs to come around more often. Or, knowing that isn’t actually possible, I need to be better about writing up full posts when I drink new wines instead of scribbling often enigmatic notes. However even if I’ve forgotten everything else about the 2011 Chateau Nuzun Pinot Noir, I do at least remember my first impression of it.

Hello, Gorgeous.

There’s a verb in Turkish, uflamak which means “to say oof”. So first, just sit back and enjoy that Turkish has a verb that means that. Sure we say “oof” in English but (to my knowledge) we don’t have a specific verb for it. And on a day when Turkish bureaucracy simultaneously awes me and will be the cause of the aneurism I’m likely going to have; I need a moment to enjoy the uflamak. I bring this up because at my very first sip of the 2011 Chateau Nuzun Pinot Noir I was ufluyorum-ing all over the place.

The Chateau Nuzun Pinot Noir was a beautiful burgundy color with cherry, raspberry, raspberry, vanilla, and clove on the nose. I love raspberry and clove together and raspberry + clove + wine = me happy. I believe Pinot Noirs generally tend to be on the light-medium bodied and but this bad boy was dense. On the palate it was all beautiful red fruits, spice (of the clove, not pepper variety), and tobacco with medium tannins and a loooong finish. Wow.

Unfortunately like most things I really enjoy I can’t afford to indulge in this one often. Even with the current advantageous exchange rate, 140TL (from La Cave in Cihangir) is still a pretty steep per bottle price. And I’m saving up for another bottle of Suvla’s Reserve Petit Verdot-Karasakiz. I’ve had one of them but I want to try the grand reserve. Until I win the lottery then, Chateau Nuzun Pinot Noir!

Chateau Nuzu

The 2011 Chateau Nuzu Red Blend

Procured at Comedus for a reasonable 43 TL, this 2011 Chateau Nuzu is a blend of Cabernet Sauvignon, Merlot, Syrah, and Öküzgözü. We actually drank some time ago, when the January weather was nicer than our current April weather. Le sigh.

Aside from the ruby red color, the tartness on the Chateau Nuzu palate was the first thing we all noticed. It was really acidic giving the wine a sour flavor. With the sour yeastiness dominating, I had a hard time tasting anything else but believe I did detect some plum and cherry flavors hiding in there.

Rather extreme tartness wasn’t the Chataeu Nuzu 2011’s only surprise we discovered. Sediment-lots of it in fact which might explain why the wine was so sour. I’m not expert but my understanding is that sediment doesn’t often appear in wines as young as a 2011 production; it’s more often found in (red) wines that are eight-ten years and older.

All that aside we certainly managed to finish the bottle-no hardship really since it was accompanied by a selection of Comedus’ excellent deli products including one of my new favorite things, thinly sliced, smoked Balkan meat. No idea what that really means but it is excellent.

And prosciutto. Comedus has prosciutto. Is it a wonder I go every couple weeks to stock up on wine and cold cuts?

We had some mixed reactions. M likes wine with high acid levels so he actually quite liked the Chateau Nuzu. E and I were not fans. However even though I didn’t like this one, I’m not going to say that it was a complete miss and I’d be curious to try it again; although next time I will check the bottle before I buy it to see if there’s any sediment in it.

Chateau Nuzun

The 2008 Chateau Nuzun Cabernet-Syrah

Usually I write these posts later in the afternoon but my regularly scheduled activities are frustrated by the need to wait around for DHL to turn up with a package. Usually they arrive shortly after calling to see if I’m home but it’s been an hour already. At least the package I’m waiting for is really cute shoes.

I heard about Chateau Nuzun recently and while La Cave in Cihangir carries four of this nearby winery’s wines, they range in price from 90 to 140 TL. And I haven’t been a good enough girl to merit that of late. So I was happy to discover that my new favorite place, Comedus, carried several different Chataeu Nuzun wines at a much lower price. Including the 2008 Chateau Nuzun Cabernet Sauvignon – Syrah blend for a reasonable 48TL.

Sherlock’s bummed she’s not invited to dinner

In a word-beautiful. This one definitely needs a little breathing room so be prepared and open it at least 30 minutes before you want to drink. Both the nose and the palate were what you would expect of a blending of these two wines*; deep, spicy with top notes of black pepper supported by clove, smokey with tobacco, and just a touch jammy with black berries and other foresty fruits. Medium acid and tannins and a long finish topped off quite an elegant wine.

We had a bit of an odd meal with the Chateau Nuzun…a selection of meats and cheeses from Comedus, truffled almonds Lauren sent me, and chicken soup because we were all sick. While the wine may not have been the best choice for the soup it went beautifully with the truffled almonds and the dried meats.

This first try from Chateau Nuzun was a winner for me! I look forward to having this again and trying what else they have to offer (at less than 90TL/bottle).

*A blend with a French-style Syrah, I mean versus an Australian-style Shiraz. They are, in fact, exactly the same grape but are called by different names due to geographic and possible translation differences. So what do I mean by it being French versus Australian in style? Simply that France and Australia have very different soils, climates, and growing seasons. A French (or North/South American) Syrah is spicier with perhaps more mineral overtones than its Australian counterpart with tends to be fruitier.