01. Selection Blanc
Selection White is produced from Narince and Semillon grapes selected from their respective vineyards of Tokat and Thrace. Since 1999 all the vintages are kept in French oak barrels for one year, and then in bottles for further year. It is a very lively wine with a nice panel of flavours. Its “bouquet” develops after two years and can last up to five years. It is ideal when consumed at 8-10 degrees C. It goes well with chicken and fish in sauce, and with medium mature cheese.
02. Kavaklıdere, Narince,
Narince grapes are grown in three different vineyard regions along the Yesilirmak River; Namely, Erbaa, Niksar and Tokat. The microclimate is milder than that of the Central Anatolian region because the mountains separating the Black Sea and the plateau localize the weather. 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 the only local white wine 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.
03. Kavaklıdere, Emir, Sultaniye,
Ozel White is produced from Emir and Sultana grapes. It has a light structure so its bouquet develops immediately after one year and lasts for three to four years. This fresh and elegant wine has an intense fruity flavor and a delicate balance. It is best when consumed at 6-8 degrees C. It matches well with baked fish, white meat, and dishes prepared in a white sauce.
04. Kavaklıdere, Sauvignon Blanc, Sultaniye,
This noble, round 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 enables 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 ideal served between 6-8 degrees C.
05. Kavaklıdere, Cankaya
It is the best-selling wine in Turkey. Cankaya, a blend of four different grapes from Anatolia, is a light-colored, elegant, full-bodied, and very fresh wine. It needs to be consumed within two years. It is best when consumed at 6-8 degrees C. It matches well with all seafood, fish, chicken, and all kind of cheese, and it can also be taken as a full flavored aperitif.
06. Sarafin Chardonnay
is ready for the winelovers. 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 2003 will taste long on your palate.
07. Sarafin Sauvignon Blanc
Quickly adapting to its environment in Saroz region, Sauvignon Blanc reflects the regions climatic and soil characteristics to its taste very successfully. To preserve the unique characteristics, grapes get transferred to Doluca premises with specially cooled frigorific trucks. With its live and cooling fruity flavor, SARAfIN Sauvignon Blanc gives out various senses of flavors ranging from green apple, green plum to fresh green herbs.
Red Dry Wines
08. Kavaklıdere, Okuzgozu,
Okuzgozu is a ‘monocépage’ product created after five long years of research. The grapes come from the Elazig province, located on the Anatolian 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 “boisé”. 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. Okuzgozu is best served at 16-18 degrees C and is a perfect match with different dishes served with a cheese sauce, casseroles, red meat, grills, cheese and poultry.
09. Kavaklıdere, Bogazkere,
Bogazkere is a ‘monocépage’ product created after long research in vinification and aging. The grapes come from a district named Cermik located at the northern part of the upper Mesopotamia plateau where the sources for the Tigris river reach the Taurus mountains. 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 “boisé” 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 best served at 16-18 degrees C and it is a very good match with rich dishes of red meat
10. Kavaklıdere, Kalecik Karasi,
Kalecik Karasi is a ‘monocépage’ wine developed after long research into the viniculture and vinification of this grape. It is cultivated in the Central Anatolia region, close to the Kizilirmak River (in ancient times, this river “Halys” was an important frontier between Asia and the Aegean region). The vineyard benefits from the microclimate of Kizilirmak, 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 to 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.
11. Kavaklıdere, Okuzgozu, Bogazkere Selection,
Selection Red is made of Okuzgozu and Bogazkere grapes selected in their respective vineyards of Elazig and Diyarbakir. 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 ideal consumed at 16-18 degrees C. Strong, robust and delightfull, Selection Red is a good match with special dishes of red meat or game and almost every cheese.
12. Kavaklıdere, Cabernet Sauvignon,
Cabernet Sauvignon is considered as one of the noble grapes of wine production. Throughout long research period, Kavaklidere Winery brings forward CS as monocépage to the winelovers in 2004. This wine is suitable for aging and has rich bouqet,lasting taste,spice aromas. Cabernet Sauvignon settled in oak barrels, continues its development in the bottle. Spicy and chili sauced red meat dishes and Italian pastas go well with Cabernet Sauvignon. We recommend this wine consumed at 16-18 degrees C.
13. Kavaklıdere, Cabernet Sauvignon, Merlot,
This distinctive wine was introduced in 2003, and is a blend of Cabernet Sauvignon and Merlot varieties from the Cesme region, in the Aegean. The pepper-flavoured structure of Cabernet Sauvignon balances the velvet touch of Merlot. The blend is round, fruity, tannic and elegant. The wine is rich and strong for being aged, and goes well with lamb and red meat dishes. It is ready to drink now and best when consumed within 4 years. Best served at 16-18 degrees C.
14. Kavaklıdere, Alicante, Carignan,
Carignan & Alicante Special Red, made of selected Alicante and Carignan grapes from the Aegean region, is aged for two years in the winery. After this, it will age a further four to six years in the bottle, developing its bouquet. It is broad, full-bodied, and long lasting. It is best consumed at 16-18 degrees C. It is a good match with roasted meat, meat with sauce and mature cheese.
15. Kavaklıdere, Yakut
Yakut, made from Bogazkere, Okuzgozu 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 herb or fresh cheese. It is best when consumed at 16-18 degrees C.
16. Sarafin Cabernet Sauvignon
A varietal, which is made from % 100 Cabernet Sauvignon and aged in French oak barriques of 225 litres for 18 months, SARAfIN Cabernet Sauvignon 2001 has a full-body, complex bouquet and smooth texture. With 14 % alcohol content, which is desired in Cabernet Sauvignons, Sarafin Cabernet Sauvignon 2001 could also be aged for long years.
17. 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 their 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.
Semi Sweet Wines
18. Kavaklıdere, Sultaniye
It takes its character and aroma from the ripe Sultana grape. Thanks to the barren lands of the Denizli plateau, Sultana grape has a densely concentrated aroma. It is a wine of fresh, vivid, balanced and strong fruit aroma. Sultaniye sweet is a young wine, best consumed within two-three years. It is best when consumed at 4-6 degrees C. It matches well with fruits and cakes, and it can also be taken as a delightful aperitif.
19. Kavaklıdere, Rosato
Rosato is made from Calkarasi grapes from the dry plateau of Denizli. Compared to the average life of two years for an ordinary dry rosé wine, the ripeness of the Calvarias grapes gives this wine a good concentration of flavours and richness that allow Rosato to age for up to four years. This wine has a dark pink color, and an intense fruity aroma, especially strawberry. It has a good balance between sweet and acid that keeps its freshness during aging. It is best when served at 4-6 degrees C. Rosato is a good match with pasta, pizza, exotic and hot foods, fruit and pastry.
Dry Rose Wines
20. Kavaklıdere, Lal
Lal is produced from Calvarias grapes from the dry plateau of Denizli. As the grape is not particularly dark in colour, we macerate the juice 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 natural 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.