1. Kavaklıdere Öküzgözü
Öküz gözü is a ’monocepage‘ product created after five long years of research. The grapes come from the Elazığ province, located on the Anotolian plateau at the North of the Taurus mountains. The various sources of the Euphrates River in this region soften the normally harsh climate of Eastern Turkey. After aging in French oak barrels for 12 months,this wine reveals intense fruity flavors of raspberry and cherry mixed with an elegant ‘boise’. After two years in the winery, it evolves a very well balanced body with light tannins and reveals its ‘bouquet’ after 4 years; it can age for up to 10 years. Öküzgözü is a perfect match with different dishes served with a cheese sauce, casseroles, red meat, grills, cheese, and poultry.
2. Kavaklıdere Boğazkere
Boğazkere is a ‘monocepage’ product created after long research in vinification and aging. The grapes come from a district named Çermik located at the northern part of the upper Mesopotamia plateau. The milder temperatures here combined with a hot summer climate create very suitable conditions for producing dark red rich grapes.After aging in French oak barrels for 12 months, we get an elegant ‘boise’ besides fruity and spicy flavors.This remarkable and strong wine is stored for two years in the winery, but it can be aged for at least ten years and it is recommended to wait at least five or six years to get the ‘bouquet’ and to soften the tannins.This wine is a good match with rich dishes of red meat.
3. Kavaklıdere Selection
Selection Red is made of Öküzgözü and Boğazkere grapes selected in their respective vineyards of Elazığ and Diyarbakır. Since 1999 all the vintages are kept in French oak barrels for one year and in bottles for a further year. It is very fruity and spicy with a good acidity and body which allows it to age for up to ten years. It develops its ‘bouquet’ after five years. It is ideally consumed at 16-18 degrees C. Strong, robust, and delightful, Selection Red is a good match with special dishes of red meat or game and almost every cheese.
4. Kavaklıdere Kalecik Karası
Kalecik Karası is a ‘monocepage’ wine developed after long research into the viniculture and vinification of this grape. It is cultivated in the Central Anatolia region, close to the Kızılırmak River (in ancient times,this river “Halys” was an important frontier between Asia and Aegean region). The vineyard benefits from the microclimate of Kızılırmak, which is milder than the continental climate of Central Anatolia. This special prestige wine is complex, elegant, well-balanced, and has a lasting and charming aroma of red fruit. It can be aged for up ten years. It is best served at 16-18 degrees C. It is a good match with any kind of red meat, poultry, cheese, and especially Chateaubriand.
5. Kavaklıdere Yakut 70 cl
6. Kavaklıdere Yakut 35 cl
Yakut,made from Boğazkere, Öküzgözü and Carignan grapes, is a very pleasant and remarkably dry red wine. It is the best-selling red wine of Turkey. It is ruby red, rather bulky, light-bodied, broad and refreshing. It should be consumed between two and four years after production. It is a good match with any kind of meal with meat, and all kind of cheese except cheese with herbs or fresh cheese. It is best when consumed at 16-18 degrees C.
7. Kavaklıdere Angora 70 cl
8. Kavaklıdere Angora 35 cl
Angora Red which is made from Cabernet Sauvignon, Gamay, and Cinsault grapes from the Aegean and Thracian region, has a lively red colour and is praised by winelovers and being a well-balanced , bodied, lightly spicy, fruity, long, and fresh wine. It is best consumed within 2-3 years after bottling. It is a good match with any kind of red or white meat,and all kind of cheese expect cheese with herb or fresh white cheese. It is best when served at 16-18 degrees C.
9. Sarafin Cabernet Sauvignon
% 100 Cabernet Sauvignon’dan üretilen SARAfiN Cabernet Sauvignon güçlü bir gövdeye, zengin bir varietal karaktere ve yumuşak bir akıcılığa sahiptir. SARAfiN Cabernet Sauvignon 18 ay boyunca 225 litrelik ufak boy meşe fıçılarda yıllandırıldı. Cabernet Sauvignonlar’da arzu edilen % 14 gibi güçlü bir alkol oranına sahip olan bu şarap, uygun saklama koşullarında uzun yıllar eskitilmeye olanak tanıyan bir şaraptır.
A varietal, which is made from % 100 Cabernet Sauvignon and aged in French oak barriques of 225 litres for 18 months, SARAfIN Cabernet Sauvignon has a full-body, complex bouquet and smooth texture. With 14 % alcohol content, which is desired in Cabernet Sauvignons, Sarafin Cabernet Sauvignon could also be aged for long years.
10. Sarafin Merlot
A later addition to the Sarafin vineyards, Merlot has shown itself to be ideally suited to the Saros region. The gentle sea breezes cool the vineyard enabling the Merlot grapes to linger on the vine developing their own unique softness and giving a rich, fruity, and long lasting flavour to the wine. Sarafin Merlot is aged for 12 months in small French oak barrels and the resulting wine is velvety smooth in character with a complex vanillary bouquet. Goes well with smoked cheese, grilled meats, sauced/baked meat dishes, mushrooms, Far Eastern dishes with red meat.
11. DLC Kalecik Karası
One of Anatolia’s favorite grape varieties, Kalecik Karası is well known for smooth and fruity wines. Medium-bodied, aromatic, easy to drink DLC Kalecik Karası recalls the aromas of figs, rose, and strawberry.
12. Doluca Kav Boğazkere – Öküzgözü
The combination of strong, bodied, tannic, and dark red Bogazkere with delicate, lively, and bright Okuzgozu grapes result in a well rounded and soft wine with a strong bouquet. 12 months of the 3 year aging period takes place in 225 lt. French oak barrels. The wine offers clove, cinnamon, mulberry, violet, and oak aromas.
13. Pamukkale Shiraz
Wine made from Syrah grapes grown in South Anatolia, Denizli. Intense red fruit flavours, elegant, balanced, and fresh wine. Should match with all kind of red and white meat, grilled or served with sauce and cheese. To be served at 16-18 degrees.
14. Pamukkale Kalecik Karası
Wine made from Kalecik Karası grapes from South Anatolia, Denizli. Fruity, elegant, balanced and fresh wine. Should match with red and white meat, some fishes (seabass-rouget) and cheese. To be served at 16-18 degrees.
WHITE AND ROSE WINES
15. Kavaklıdere Narince
Narince grapes are grown in three different vineyard regions, along the Yeşil Irmak River; namely, Erbaa, Niksar and Tokat. The micro climate is milder than that of the Central Anatolian region because the weather is localized by the mountains separating the Black Sea and the plateau.The soil is sandy or gravelly,which bestows a suitable environment for producing grapes for making supreme wine. Narince produces a wine that develops its own flavours after one year. It is one of the few local white wines that can be aged in oak barrels, because of its complexity of aroma and well-structured body. The developed bouquet of mature fruit flavours combined with fine oak flavours can easily last for four or five years. Due to its complex structure, it is a good match for starters and seafood in sauce and poultry. It is best when consumed at 8-10 degrees C.
16. Kavaklıdere Sauvignon Blanc
This noble, well rounded, and easy to drink blend is created from the lively Sultana grape and Sauvignon Blanc which is fruity, spicy, and lasting. This precious wine is put on the market in limited numbers. Its rich and dense structure enable the wine to age. It can be consumed as an aperitif, as an accompaniment to seafood, white meat and different varieties of cheese .It is ideally served between 6-8 degrees C.
17. Kavaklıdere Çankaya (70 cl.
18. Kavaklıdere Çankaya (35 cl.)
Cankaya is the best-selling wine in Turkey. A blend of four different grapes from Anatolia, it is a light-coloured, elegant, full-bodied, and very fresh wine and needs to be consumed within two years of production. It is best when consumed at 6-8 degrees C. It matches well with all seafood, fish, chicken, and all kinds of cheese, and it can also be taken as a full flavoured aperitive.
19. Kavaklıdere Muscat
This wine, which is made only from ‘Bornova Muscat’ grapes from the province of Izmir, reveals all the characteristics and elegance of this perfumed grape. It is greenish light yellow and has a very good balance. To preserve the freshness and intensity of the flavours, it is advised to be consumed within two years of production. This balanced and aromatic wine is best when consumed at 6-8 degrees C with grilled fish, cheese, foie gras, or as an aperitive.
20. Kavaklıdere Angora (70 cl.)
21. Kavaklıdere Angora (35 cl.)
The Sultana grape, usually consumed as desert grapes or as raisins, also produces a very pleasant fresh wine: Angora white. The strong fruity flavours of this grape appear in the wine very elegantly thanks to the climate of Denizli region, a dry plateau at the junction of the Mediterranean and Central Anatolia. We advise you to consume Angora within two years to get the maxiimum intensity of the fruit combined with a good balance and freshness. It is best when consumed at 6-8 degrees C. It goes well with any seafood, and it can be consumed at any hour of the day with appetizers,or as an aperitive.
22. Kavaklıdere Lal (70 cl.) – Roze / Rose
23. Kavaklıdere Lal (35 cl.)
Lal is produced from Çalkarasi grapes from the dry plateau of Denizli. As the grape is not particularly dark in colour, the juice is macerated for 24 hours. Then the fermentation is controlled at 18 degrees C, giving a lovely flavour of red fruit, especially strawberry. Due to the peculiarities of the soil and climate, we observe a high atural acidity in the wine which bestows very enjoyable freshness. It is best consumed within two years, at 6-8 degrees C. It is a perfect match with grills, pizza, and spicy foods.
24. Sarafin Chardonnay
Sarafin Chardonnay vineyard, only 1.5 hours away from Doluca premises is one of the strongest assets of Sarafin project. Regardless of this close distance, still, all Chardonnay grapes are transported in frigorific trucks. To preserve its mild character, the Chardonnay grapes are crushed very gently. The malolactic fermentation that is normally used for red wines, were applied to Chardonnay grapes, which results in a wine with a “buttery” flavor. This flavor combined with the sophistication generated from aging of 12 months in French Oak barrels, Sarafin Chardonnay will taste long on your palate.
25. Sarafin Fume Blanc
Sarafin Fumé Blanc is produced from the late-harvest Sauvignon Blanc grapes. The wine is put into small French oak barrels, initially with its sediment - a process known as "sur lié", and is aged for 8 months. The oak aging adds depth to Sarafin Fumé Blanc resulting in a complex, well-balanced and textured wine with a unique bouquet and aroma.
26. Doluca Kav Narince
Prepared from the "Narince" grapes of the Tokat region, this has turned out to be an extraordinary wine, with a very strong varietal character with laurel, lemon flower, and pine aromas; dry, rich and smooth in taste, nicely mellowed by aging. composition and rich aroma.
27. Pamukkale - Chardonnay – Narince – Sultaniye [Anfora Trio]
Wine made from Chardonnay,Narince, Sultaniye grapes grown in Güney, Denizli. İt has intense fruit flavors and it is an acidic. fresh, round and structured wine İt matches well with grılled fish, seafood and grilled with meat.
28. Pamukkale Chardonnay
Wine made from Chardonnay grown in South Denizli. Intense fruity flavours like pineapple and greyfruit. Fresh, well balanced and elegant wine.