Kayra Kalecik Karası expresses its earthy roots, along with lively fruit aromas of finger bananas, ripe plums and ginger flower, which lead through to a lightness of fruit, density of texture, and soft, silky tannins on the palate.
Kayra is producing premium wines from the Anatolia region -considered to be the birthplace of wine- and is at the cutting edge of winemaking in this diverse nation. The wines are made from unique and intriguing local varieties. These indigenous varieties, whilst being ancient to Turkey are now being vinified using modern techniques and are producing award winning results. Anatolian grapes, along with international varieties, are planted in the best sites following the philosophy of terroir. The vineyards and wineries have been significantly invested in. The Elziğ 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 1200 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 wine was made from a blend of two regions: Ankara, which is the home of the Kalecik grape; and Denizli. Situated in the middle of the country, Ankara has a continental climate with hot summers and cold winters and has pebbly clay soils in the vineyards. The vineyards of the Denizli region, which borders Greece, also experience a continental climate. The soils in the Denizli vineyards are cooling clay-loam, which are calcareous at high altitudes, providing good water retention and drainage for the vines. The vines are pruned according to the Cordon system and are planted in a north-south orientation.
Kalecik Karasi means Black of Kalecik and is pronounced "kahle-djic-cah-ah-ser". These blue-purple, medium sized grapes were harvested at optimum phenolic maturity. The berries were cold soaked for three days, prior to a cool fermentation which took place in 100% stainless steel, followed by a malolactic fermentation. The wine was aged in stainless steel tanks, in order to express the untouched character of the Anatolian varietal and to highlight the distinct structure, aromas and texture of this unique variety.
Serve at 14-16°C with a slow roasted lamb shank, grilled red meats, chicken with a tomato based sauce, lasagne and fresh, soft cheese.
Kalecik Karasi 100%
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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