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Producer: Kayra WinesGrape Varieties: Chardonnay 100%Optimum Drinking: Within 8 yearsWine Style: Complex creamy oaked whiteAlcohol by Volume: 13.5%Closure: Natural CorkCountry: Turkey
An elegant, barrel-fermented Chardonnay, showing enticing aromas of tropical fruits, orange and green plum, enveloped by toasty, buttery notes. The creamy, full bodied palate is harmoniously balanced with a lively acidity and a long, buttery finish.
Kayra is producing premium wines from the Anatolia region - considered to be the birthplace of wine - and is at the cutting edge of winemaking. The wines are made from unique and intriguing local as well as international varieties. These indigenous varieties, while being ancient to Turkey, are being vinified using modern techniques and are producing award winning results. The vines are planted in the best sites following the philosophy of terroir and the vineyards and wineries have been significantly invested in. The Elaziğ winery, located in Eastern Anatolia, was established in 1942 and is dedicated entirely to the production of red wines. The Şarköy Winery in Thrace was built in 1996 and embraces a cellar for 1,200 barrels, reserved for the ageing of special cuvées. Under the guidance of consultant winemaker Daniel O'Donnell, it is Kayra's aim to reveal the true potential of Turkey and to bring their rich history and generous spirit to lovers of fine wine.
The 2013 vintage was typical for the region. The winter was cold and snowy, with enough rainfall to build up sufficient water reserves to nourish the vines during the warm spring and hot summer conditions. The grapes underwent a typical growth cycle, resulting in good levels of maturity and expressive varietal characteristics.
The Chardonnay fruit is sourced from two areas: the cool, high planes of Denizli and Güney, in the eastern region of Aegean. The vines are grown at 900 metres above sea level on Vertical Shoot Positioning training systems (VSP), on limestone over clay soils. The cooler nights help to impart a refreshing acidity and citrus notes to the wine.
The berries from two of Turkey’s more prominent wine regions were whole cluster pressed. Only the free run juice and the juice of the first press were vinified. 50% was fermented in stainless steel tank and 50% in barrel, where 100% underwent malolactic fermentation. The wine was then matured in barrel, of which 20% was new French oak and the remainder was neutral oak; for a period of 16 months. The blending of the two different vineyards and the two different fermentation styles has resulted in a wine of youthfulness and complexity.
Seafood; grilled fish; poultry in a creamy sauce; or soft cheese such as Brie.
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