Tasting notes: Aromas and flavors of dark cherries, raspberries,
sour cherries, pomegranates, cornelian cherries, black mulberries,
blackberries, eucalyptus, mint and straw. Unfined and unfiltered;
decanting is recommended.
Food pairing: Meat dishes with brown mushroom or cream sauces;
stews; sausages and salamis; aged cheeses; grilled meats.
Residual Sugar: 1.7
Tartaric acidity: 5.18 g/L
Vineyards: Aydinicik, Elazığ / Eastern Anatolia.
Winemaker: Daniel O'Donnell.
Winemaker Notes: As a winemaker, I have always felt the Öküzgözü
grape had more to offer. This is before I wandered through Şükrü
Baran's vineyard. Working with him over the last few years, we have
developed balanced vines that deliver the same fruit
characteristics but with intense concentration and balance. Silky
tannins interact with dense charms that come from this single
vineyard. Working with soft fermentations, barrel aging and no
filtration brings out the best of the grape and the specific
vineyard site that is uniquely Anatolian.
It is well-known today that winegrowing was born in Eastern
Anatolia 6,000 - 8,000 years ago. Along with a wealth of
archaeological evidence in the form of wine jugs, flasks and
goblets, the earliest written historical record of winemaking in
the region is documented in the Nippur tablets, dating back to
3,800 BC and among the world's oldest written documents.
The fertile soils of Anatolia reflect each year's environmental
conditions, which are more generous to some grapes than to others.
Kayra Imperial is a special series that transforms only the very
finest grapes of each year's harvest into wines that are the best
Turkey has to offer.
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