Sidalan 2016

Sidalan monocépage

AWARDS

16.0 points - JancisRobinson.com (for 2016 Vintage)

VINEYARD

Sıdalan is an indigenous variety that is native to north Kaz Mountains. Grown in a single vineyard at an altitude of 350 meters. 

WINEMAKING

It was fermented at 18C for 15 days. It is aged for three months on its fine lees, and stirred once a week (sur lie) to add complexity to the wine.

TASTING NOTES

 It is a pleasant wine balanced with good acidity and a long finish. 

TECHNICAL INFORMATION

Region: Mount Ida, Canakkale - Aegea

Alcohol: % 12.5

Total Acidity: 5.57 g/l

pH: 3.00

Residual sugar: 1.40

Winemaker: Andrea Paoletti

RSD 1,320

Yapincak 2016

Yapincak monocépage

AWARDS

Judges' Selection Award - TEXSOM International Wine Awards 2018 (for 2016 Vintage)

Silver medal - TEXSOM International Wine Awards 2016 (for 2014 Vintage)

16.5 points - JancisRobinson.com (for 2015 Vintage)

17.0 points - JancisRobinson.com (for 2016 Vintage)

VINEYARDS

Yapıncak variety is grown exclusively in the Thracian 50 years old vineyards located on the coastal villages of Şarköy, Mürefte and Hoşköy. Grapes comes from a single vineyard in Şarköy which is 150 meters above sea level, facing south towards Sea of Marmara. There is always a cooling breeze coming from the sea. The vineyard has a gentle incline which is great for drainage. The vines are about 35 years old and are free standing vines.

WINEMAKING

Fermented in stainless steel tank at 18ºC. 15% of the wine is barrel aged in new French oak barrels, and the rest is kept in stainless steel tank for 3 months on its fine lees and stirred once a week (sur lie) to add complexity to the wine. 

TASTING NOTES

Very pale gold. Highly distinctive aroma, both rich and tangy. Intense lemon, hint of clementine plus a more oily minerality and quince. Lovely citrus on the palate too – bright and crisp and full in the mouth with decent acidity and minerality. 

TECHNICAL INFORMATION

Region: Sarkoy, Tekirdag - Thrace

Alcohol: % 12.5

Total Acidity: 5.15 g/l

pH: 3.40

Residual sugar: 1.20

Winemaker: Andrea Paoletti

RSD 1,320

CSKS 2016

Cabernet Sauvignon Karasakiz coupage

Product Details

Name: CSKS

Type: Red Wine

Vintage: 2016

Vineyard

Karasakız variety is native to north Kaz Dağları (Ida mountains). Grown in a single vineyard at an altitude of 550 meters. Cabernet Sauvignon is grown in four hectares single vineyard in Kaynaklar, Izmir at 235 meters above sea level.

 

Winemaking

The grapes are handpicked, destemmed and crushed. The wine is made with native yeast only. Fermentation takes place in steel tanks with a skin contact of 3 weeks with pumping overs and punch downs. 

Tasting Notes

Cherry red color in the glass. Strawberry, red plum, sour cherry aromas in the nose. Medium body in the palate. The tannins are round and balanced. Easy drinking and juicy, every day red wine. 

Technical Information

Region: Cabernet Sauvignon Izmir, Aegea - Karasakiz Mount Ida, Canakkale, Aegea

Alcohol: % 14.5

Acidity (g/L; tartaric acid): 5.12

pH: 3.65

Residual sugar: 2.80

Winemaker: Andrea Paoletti

RSD 1,680

Pasaeli K2 2015

70% Cabernet Sauvignon, 20% Cabernet Franc, 5% Merlot, 5% Petit Verdot

AWARDS

17.5 points - JancisRobinson.com (for 2012 Vintage)

17.0 points - JancisRobinson.com (for 2013 Vintage)

17.5 points - JancisRobinson.com (for 2014 Vintage)

17 + points - JancisRobinson.com (for 2015 Vintage)

90 Points - Wine Enthusiast (for 2012 Vintage)

Bronze Medal - TEXSOM International Wine Awards 2016 (for 2011 Vintage)

VINEYARDS

Serez vineyard has a stony, gravely and clay red soil and is at an altitude of 235 meters. This altitude gives the possibility of day and night temperature differences during late August and early September, namely during the harvest period. This ensures the grapes to retain their acidity while reaching sugar and phenolic maturity.

WINEMAKING

The grapes are handpicked, destemmed and crushed. It is fermented with native yeast only. Fermentation takes place in stainless steel tank with a skin contact of 3 weeks with pumping overs. The wine is barrel aged for 12 months in 1 year old French oak barrels and a minimum of 6 months in bottle.

TASTING NOTES

Deep dark cherry red color. The nose has rich aroma of sweet, ripe cassis and blackberry. On the palate it is firm, dense with chewy sweet tannins filled out with pure fruit. The fruit shines through the oak influence. A full-bodied, balanced wine with a long finish.

TECHNICAL INFORMATION

Region: Kaynaklar, Izmir - Aegea

Alcohol: % 14.4

Total Acidity: 5.60 g/l

pH: 3.60

Residual sugar: 1.40

Winemaker: Andrea Paoletti

RSD 2,280

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