It is produced by Kayra from the very carefully selected Sultaniye grapes of Denizli Region. This very prestigious sparkling wine presents its well balanced and refreshing aroma with the finesse of a masterpiece treated with maximum care. Cameo d’oro, leaving pineapple, apple, pear, melon fragrances at the noses and vigourous, live and exotic fruit aromas at palate, makes one feel the glamour of exceptional moments through each drop.

Varieties:

Sultaniye

Produced at:

Şarköy Wine Production Facility Alcohol Content: 11 %

Service and Storage

Recommendations:

Suits best with smoked salmon, chocolate fondue, caviar, strawberry with chocolate and similar desserts with chocolate dressing.

It can also be preferred as an aperitif. It is highly recommended to be consumed at a temperature of 4-6˚C.

Pictured: Wine Writers…Tim Atkin MW, Oz Clarke MW, Hugh Johnson MW and Charles Metcalfe MW

Turkey being the birthplace of wine today is still argued amongst experts. With viniculture in the region of Eastern Anatolia dating back nearly 10,000 years, the first historical record of wine making in the region is found in the ‘Nippur’ tablets, among the world’s oldest written documents, which date back to 3,800 BCE.

One of the world’s leading wine experts, Hugh Johnson, writes in his wine encyclopaedia: “If the vineyards Noah planted on the slopes of Mount Ararat are indeed the first vineyards, then Turkey can rightly claim to be the birthplace of wine.” With the evidence shown, this may well have some sort of truth behind it. Turkey was ranked the 4th largest grape producer in the world and Turkeys winr production is lead by local wineries Doluca (founded in 1926), Kavaklidere (founded in 1929) and Kayra (Founded as Elaziğ Winery in 1942) with Tees ltd with UK sole importer rights.

We are proud to claim listings of products from these wineries in Restaurants such as Heston Blumenthal’s restaurant The Fat Duck (Ranked 3rd in the world) as well as distribution to Cash & Carries all over the UK. Unfortunately, the brands here in the UK are not as recognised and it is easy for holiday makers to come back to the UK and return to drinking the regular popular wine brands. Turkey makes between 70 million and 80 million litres of wine per year, and to think, the UK has no recognition of this.

A recent visit to Turkey in March 2010 by The Times wine critic Tim Atkin MW, along with a few other wine experts, such as, Charles Metcalfe, Susan Hulme MW and Oz Clarke, may be the breakthrough that Turkish wine has been waiting for. Tim Atkins returned to write an article “Are we ready for Turkish wine?” This excited me as the brands distributed by Tees ltd were highly recommended and rated at international quality level. He also recognised the fact that Turkey has one of the oldest wine-producing cultures on earth and that when tasting some of the wine he quoted “Taste something made from Kalecik Karasi, Bogazkere or Okuzgozu and, in all probability, you are drinking history.”

So, is this the start of the brands becoming internationally known? Are Brit’s ready for Turkish wine?
Watch this space…Atkin’s is on the case!

Kayra Imperial Shiraz 2005

Grand Harvest Award 2009 BRONZE MEDAL
The Challenge International du Vin 2009 SILVER MEDAL
The International Wine Challenge (IWC) 2009 COMMENDED
The Internatinal Wine & Spirits Competition 2009 BRONZE MEDAL
Decanter World Wine Awards 2009 BRONZE MEDAL

Kayra Vintage

San Francisco Wine & Spirits Competition 2009:
Kayra Vintage Shiraz / Petit Verdot 2007 SILVER MEDAL
Kayra Vintage Cabernet Sauvignon/Merlot 2007 BRONZE MEDAL

Critics Challenge International Wine Competition 2009:

Kayra Vintage Shiraz- Petit Verdot CRITICS GOLD MEDAL

Kayra Vintage Chardonnay

CRITICS SILVER MEDAL

Buzbağ Rezerv 2004

The Internatinal Wine &; Spirits Competition 2008 (İngiltere) BRONZE MEDAL

Vinitaly Wine Competition 2008 (İtalya) SPECIAL MENTION

Los Angeles International Wine & Spirits Competition 2009 BRONZE MEDAL

Terra Shiraz 2005

Concours Mondial de Bruxelles 2008 (Belçika) GOLD MEDAL

Grand Harvest Award 2008 (Kaliforniya, ABD) SILVER MEDAL

The Challenge International du Vin 2008 (Fransa) BRONZE MEDAL

The Internatinal Wine & Spirits Competition 2008 (İngiltere) BRONZE MEDAL

Terra Kalecik Karasi Roze 2008

Los Angeles International Wine & Spirits Competition 2009 SILVER MEDAL

Transporting you back to the roots of wine, celebrity wine-critics Oz Clarke, Tim Atkin MW, Charles Metcalfe and Susan Hulme MW will be hosting tastings of Turkish wines at the London International Wine Fair (LIWF) 2010, fresh after their visit to Turkey in March this year.

The tastings, hosted by the generic body for Turkish wines, Wines of Turkey, will be held under the campaign banner ‘Discover the Roots’, located on stand D30.

Wines of Turkey will show how the country has evolved from being the birthplace of wine – as designated by Patrick McGovern, expert in ancient wine and a leader in the emerging field of biomolecular archaeology – to a modern producer of enjoyable-drinking styles.

Visitors to the Wines of Turkey stand will be able to taste the best that the country has to offer, including Turkey’s indigenous grapes including (from whites) Emir and Narince, (and from reds) Okuzgozu, Bogazkere and Kalecik Karasi. Participating wineries at the LIWF 2010 are Doluca, Kavaklidere, Kayra, Idol, Likya, Sevilen & Vinkara. Turkish wine will also be part of Tim Akin’s Circle of Wine Writers ‘Disaster Relief’ tasting event on his stand on 18 May, with wines from the three winemaking locations recently affected by natural disasters, Madeira, Chile and Turkey.

Taner Ogutoglu, director of Wines of Turkey, said: “Wine production in Turkey has seen phenomenal development over the last 10 years with major improvements in winemaking techniques and, subsequently quality. We will be showcasing the latest styles from our top producers following on from the success of our first group press trip for UK wine-critics in March this year in partnership with the Turkish Culture & Tourism Office.”

Alcohol by Volume:5%
Ideal Serving Tempreature: 6 – 8 degrees C
Shelf Life: 6 Months

A balanced blend of Sultaniye grapes which yield fruity, refreshing and crisp wines and juicy Semillon grapes with a delicate aroma, Villa Doluca White, is a crisp, refreshing, light white wine with strong acidity. Villa Doluca White invokes the aromas of pineapple, grapefruit, green apple and lemon.

Grape:

Sultaniye, Semillon

Region

Aegean, Thrace

Storing

2-3 years following the vintage date under ideal storage conditions.

Recommended with

Plain cheeses, fried seafood (like octopus, mussel), pastry with cheese and vegetables, light appetizers, green salads

Serving temperature

8-10 °C

Award:

Monde Selection 2003 – Silver Medal (Belgium)

Antık white is a perfect blend of aromatic, juicy Narince, an indigenous varietal from Central Anatolia, Semillon grapes which yield aromatic, easy-to-drink wines and Emir grapes, a native varietal from Cappadocia, which yields powerful and lively wines.

It is aged in 225 lt. French oak barrels for 8 months resulting in a wine with a distinguishing bouquet, a velvety smoothness and a full body. Antık White invokes the aromas of melon, pear and toasted bread.

Barrel aged 8 months in 225 lt. French oak barrels Storing 5-6 years following the vintage date under ideal storage conditions.

Recommended:

Plain / smoked / spicy cheeses, grilled white meat, fried fish and seafood, pastry dishes with cheese and vegetable dishes

Serving temperature:

8-10 °C

Awards:

Selection Mondiale 1998-Silver Medal (Canada), Challenge International du Vin 1998 – Silver Medal (France).

Antık Red is a luscious blend of three different varietals; acquiring its long finish and tannic structure from Boğazkere, it‖s powerful and rich aroma from Shiraz, and its fruity taste from Gamay.

It is aged in our cellars for two years upon completing 8 months in French oak barrels to attain its characteristic rich bouquet, dark color and long finish. Antık Red invokes the aromas of blackberry, damson, raspberry and toasted bread. Barrel aged 8 months in 225 lt. French oak barrels Storing 4-5 years following the vintage date under ideal storage conditions.

Recommended:

Plain / smoked / spicy cheeses, grilled red meat specialties, Turkish kebabs, roasted white meat with tomato sauce, pastry dishes with red meat, pizza, hearty pasta dishes with cheese/ mushroom/meat, legumes

Serving temperature:

16-18 °C – Decanting 30 minutes prior to consumption is recomended.

Kav Narince is made from the Narince varietal, one of the most invaluable, indigenous aromatic varieties of Central Anatolia. Kav Narince is an elegant and refined wine emphasizing the fruity characteristics of the varietal, suitable for aging.

Kav Narince, with its fruity structure, invokes the aromas of bay-tree, lemon and pine. Storing 5-6 years following the vintage date under ideal storage conditions. Recommended with Grilled / roasted white meat, white meat with tomato or creamy sauces, fish casserole, grilled / fried / steamed / sauced fish dishes, pasta with sea-food/creamy sauces, sushi, Asian specialties with white meat/seafood.