Kayra Single Vineyard Okuzgozu 2011 Front Label
Kayra Single Vineyard Okuzgozu 2011 Front Label

Kayra Single Vineyard Okuzgozu 2011

  • WE92
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

As a winemaker, I have always felt the Öküzgözü grape had more to offer. Thisis before I wandered through Sükrü Baran's vineyard. Working with him overthe last few years, we have developed balanced vines that deliver the same fruit characteristics but with intense concentration and balance. Silky tanninsinteract 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. 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.

Critical Acclaim

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WE 92
Wine Enthusiast
Inky violet red to the eye, this wine made of native Turkish variety Öküzgözü offers a beautiful combination of fruit and spice flavors that are only hinted at by aromas of black cherry, talc and violet. Harmonious flavors of cassis, blackberry jam, anisette, vanilla bean and coffee roll on the tongue among silky tannins through a finish that features a lasting sense of black cherry and anise.
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Kayra

Kayra

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Kayra, Turkey
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This formerly state-owned and quantity-driven winery was privatised in 2004. Today, part of the Mey group and under the Diageo umbrella, it is one of the most dynamic and successful in Turkey. Kayra’s Irish-American winemaker, Daniel O’Donnell, oversees the production of bright, exuberant wines from native and international varieties. Kayra are great exporters, and their wines are already on the wine lists of top restaurants in London and New York. The range includes the straight “Kayra” label, which produces brilliantly characterful and well-priced wines from varietals including Oküzgozü and Kalecik Karasi. “Kayra Imperial” is an intriguing and ever-changing premium range of small-batch wines that capture “whatever the winemaking team find most interesting each year”.
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An eastern Mediterranean country forming a bridge between the Middle East and Eastern Europe, Turkey has the fifth largest vineyard area in the world but only 3% is made into wine. Most grapes are eaten fresh, dried or made into the popular anise-flavored spirit, Raki, also responsible for only another 3% of production.

Increase in quality over the last 20 years and focus on indigenous varieties has been limited by Turkey’s Islamist-leaning government.

Turkey’s white variety, Narince, thrives in the cool central Black Sea province of Tokat at 1,300 feet elevation. At the Aegean Sea, the local Sultana, Turkey’s most widely planted grape, is used for drying but recently is producing some highly aromatic wines. Bornova Misketi, related to Muscat blanc à Petits Grains, is also abundant. Red varieties, Foça Karası and Urla Karası are indigenous and many international varieties are used in production here as well.

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Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.

MTIKYAVIN11_2011 Item# 146689

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