Home > ModGood, Tasting Notes and Wine Reviews > A Concentrated Turkish Wine

A Concentrated Turkish Wine


Kayra Wines produces wine under seven labels which have a long history in Turkish winemaking.  This modern winery was created in 2004 as a result of the privatization of Tekel, a 19th century tobacco and spirits monopoly.  It is owned by a private equity group and employs Daniel O’Donnell as the winemaker.  Daniel has a long and international background in the production of wine.  Since his beginnings at Ravenswood he has worked with major Californian clients, blended for Sweden’s Systembolaget, and advised on Bulgarian wines amongst other activities. Kayra has winemaking facilities in Elazig and Sarkoy.  The selection featured in this post are from the Kayra Vintage line which aims to reflect the unique conditions of each vintage.  This wine is produced from grapes sourced from Aydinck, Elazig.  Elazig is located in the eastern Anatolia where the continental climate provides cold winters followed by hot and dry summers.  It is vinified at production facilities which were first built in 1942 then significantly expanded in 1944.   The facility is dedicated to the production of red wine.

This was an interesting drink.  The dense and figgy dark fruit is easily matched by the barrel influences in a way that the wine is still drinkable right now.  I suspect this could benefit from a few years in the cellar. If I lived in Seattle I would buy a few bottles, one to try now with the rest for the cellar.  If you are a member of the Explorer’s Club at Wine World & Spirits you may receive up to a 15% discount on your purchases.  For $17 this is certainly a wine worth checking out. For another Turkish wine made from Okuzgozu check out my post on the 2010 Kavaklidere Winery, Yakut, Okuzgozu.

2009 Kayra Wines, Kayra Vintage, Okuzgozu, Single Vineyard, Elazig – $20
Imported by Martime Wine Trading Collective.  This wine is 100% Okuzgozu sourced from vines on gravelly soils of decomposed granite.  It underwent malolactic fermentation then was aged for 19 months in American oak.  The nose begins with concentrated aromas of raisin and fig but with air it dries up becoming fruitier.  In the mouth the dense flavors of fig and plum are not thick as the wine becomes lighter mid-palate.  With air there are strong, grainy, blue and black, inky fruit, which is lush at first but then tightens up over a few hours.  There are plenty of ripe, drying tannins which coat the mouth along with flavors of vanilla and Christmas spice.  The aftertaste leaves very dry, astringent tannins in the mouth.  ** Now-2019.

  1. November 28, 2015 at 12:59 pm
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