Discover the Roots - Brintex

Discover the Roots 

from Silvestris to Vinifera 

Inaugural Wines of Turkey 

Conference & Tasting 2011 

Thursday 24 th February - Vinopolis, London, UK

Discover the Roots 

from Silvestris to Vinifera 

Inaugural Wines of Turkey 

Conference & Tasting 2011 

Thursday 24 th February - Vinopolis, London, UK 

09:15 Registration and refreshments 

09:50 Introduction to Discover the Roots 

Chairman: Kevin Gould, writer, broadcaster and consultant on food & drink 

10:00 Welcome 

Taner Ogutoglu, Director, Wines of Turkey 

10:05 TURKEY, THE BIRTH PLACE OF WINE? 

with Q&A 

• A Midas Touch 

• The "Wine Culture" of Neolithic Turkey and Beyond 

• The Noah Hypothesis and Ancient Terroir 

Speaker: Dr Patrick E. McGovern, Scientific Director, Biomolecular Archaeology 

Laboratory, University of Pennsylvania Museum of Archaeology and Anthropology, USA 

10:45 THE YOUNG TURKS with Q&A 

Introducing Turkish Wine 

• Turkish Wine Industry and its Place in the UK Market 

• Developments & Outlook 

Speaker: Jancis Robinson OBE, MW, 

The Financial Times and jancisrobinson.com 

11:15 Refreshment break 

11:45 Panel Session: 

LEADING INDIGENOUS TURKISH GRAPE VARIETIES 

with TASTING and Q&A 

• Latest genetic insights: grape domestication in the Near East & origin of native 

Turkish grape varieties 

Speaker: Dr. Jose Vouillamoz, Grape Geneticist, University of Neuchâtel, Switzerland 

• Overview of viticulture in Turkey and vivi-oenological characteristics of indigenous 

varieties 

Speaker: Prof. Dr. Gökhan Söylemezo¤lu, 

Professor of Viticulture, Department of Horticulture, Ankara University, Turkey 

• With Tasting and Q&A Discussion: 

• How does DNA profiling work and what does DNA analysis bring to the knowledge 

of grape varieties? 

• Why are native grapes so important? 

• What is the future of native grapes in Turkey? 

Moderator: Kevin Gould 

12:35 Closing remarks by Kevin Gould 

12:45 Finger Buffet Lunch 

Wine Pairing Turkish Wines with International Flavours 

14:00 GRAND TASTING 

Doluca, Kavaklidere, Kayra, Likya, Pamukkale, Selendi, Sevilen, Vinkara 

15:30 Masterclass 

Tim Atkin MW 

Wine Writer and Broadcaster 

17:00 Masterclass 

Charles Metcalfe 

Wine Writer and Broadcaster 

18:00 Special Musical Appearance from Turkey 

Soprano: Feryal Türko¤lu 

Pianist: Fugen Yegitkil

SPEAKER BIOGRAPHIES 

(in consecutive order) 

Dr. Patrick E. McGovern 

Patrick E. McGovern is the Scientific Director of the Biomolecular 

Archaeology Laboratory for Cuisine, Fermented Beverages and Health 

at the University of Pennsylvania Museum in Philadelphia, USA, where 

he is also an Adjunct Professor of Anthropology. Over the past two 

decades, he has pioneered the exciting interdisciplinary field of 

Biomolecular Archaeology which is yielding whole new chapters 

concerning human ancestry, medical practice, and ancient cuisines and 

beverages. 

His books include Uncorking the Past: The Quest for Wine, Beer and 

Other Alcoholic Beverages and Wine: The Search for the origins of 

Viniculture, the 2004 Grand Prize winner in History, Literature, and 

Fine Arts, Organization Internationale de la Vigne et du Vin. McGovern’s 

research on the origins of alcoholic beverages has been featured in 

Time, The New York Times, The New Yorker, Nature and elsewhere. 

Jancis Robinson OBE MW 

Jancis Robinson writes daily for JancisRobinson.com, weekly for 

The Financial Times, and bi-monthly for a column syndicated around 

the world. She is also editor of The Oxford Companion to Wine and 

co-author with Hugh Johnson of The World Atlas of Wine. A multi 

award-winning TV presenter, she is invited all over the world to 

conduct wine events and act as a wine judge. In 1984 she was the 

first person outside the wine trade to pass the Master of Wine exams 

and in 2003 was awarded an OBE by Her Majesty the Queen, on 

whose cellar she now advises. More recently she was made an Officier 

de l'Ordre du Mérite Agricole by France’s Minister of Agriculture. She 

first visited Turkey in 1971 and made her first wine trip there in 2009, 

writing about it in The Financial Times and on JancisRobinson.com. 

Prof. Dr. Gökhan Söylemezo¤lu 

Prof. Dr. Gökhan Söylemezo¤lu is a Professor of Viticulture of the 

Horticultural Department, Faculty of Agriculture at the University of 

Ankara, Turkey. He has carried out his research mainly at the University 

of Ankara, CHIEAM (International Centre for Advanced Mediterrranean 

Agronomic Studies) Chania-Creete/Greece and the University of 

Cornell, USA. His specialisation areas in viticulture are Vineyard 

Establishment and Vine Growing Techniques, Propagation of Vines, 

Classical Ampelography, Identifiying Varieties, Rootstocks, Clones and 

Types by using Molecular Markers and Using Molecular Markers to 

Anchor Genetic Linkage Maps in Vitis for Important Traits. Söylemezo¤lu 

has been working on obtaining rootstocks againist abiotic stresses 

such as Salt and Drought conditions. He has also been working on 

Clonal Selection of some important Turkish Grape varieties. He has 

also consulted for many important wine and table grape companies 

in Turkey during the past 15 years. 

Dr. José Vouillamoz 

Dr. José Vouillamoz is a grape geneticist who has carried out his 

research at the University of California at Davis in the USA, at Istituto 

Agrario di San Michele all'Adige in Italy and at the University of 

Neuchâtel in Switzerland. He specialises in the study of the origin and 

parentage of grape varieties through DNA typing (or genetic 

fingerprinting). Among his most unexpected and exciting findings are 

the discovery of the parents of the famous Italian grape Sangiovese, 

the origin of the Swiss table grape Chasselas, the extended genealogical 

tree of the noble Syrah and Pinot as well as the localisation of grape 

domestication in south-eastern Anatolia. Vouillamoz is currently 

collaborating with Jancis Robinson MW and Julia Harding MW on the 

writing of the Great Wine Grape Book, a major reference covering the 

origin, history, cultivation and distribution of all the grape varieties 

used to produce commercial wines. 

Tim Atkin MW 

Tim Atkin MW is the Wine Editor at of Large of Off Licence News 

and writes for Decanter, Woman and Home, The World of Fine Wine 

and The Economist. He appears regularly as a presenter on BBC One’s 

Saturday Kitchen. 

Tim is the winner of many awards in the UK and in 1994 he was the 

first recipient of the Wines of France Award. He has contributed to 

a number of books, including the New World of Wine, as well as writing 

two of his own - Chardonnay and Vins de Pays d'Oc. He has judged 

wines throughout the world and is co-chairman of the London-based 

International Wine Challenge. Tim was one of the founder members 

of The Wine Gang, the UK’s leading consumer wine recommendation 

site. 

He is a Caballero del Vino, a Chevalier du Tastevin and a member 

of the Ordre du Bontemps. 

Charles Metcalfe 

Charles Metcalfe is one of Britain’s best-known wine critics, 

renowned for speaking as well as writing about wine. He is a wellknown 

face on UK television, having spent 12 years as drinks 

presenter on This Morning with Richard and Judy. He has also presented 

many food and drink programmes. The recent The Wine & Food Lover’s 

Guide to Portugal, co-written with his wife, Kathryn McWhirter, won 

the 2008 Louis Roederer International Wine Book of the Year Award. 

He has also written books on matching wine with food. He is wine 

consultant to restaurants in London and India, and one of two wine 

consultants to the Corporation of London. He is co-chairman of the 

International Wine Challenge, the world’s best international wine 

competition. 

Kevin Gould 

Trained as a chef, Kevin Gould pursued an apprenticeship in some of 

Paris’s top kitchens. Having cooked his way around France, he returned 

to the UK setting up catering business BoHo, which went onto become 

his first shop, Realfood, followed by Joy and Love. Joy designed food 

for everyone from David Bowie to Tony and Cherie Blair while Love 

became his dining brand, opening cafes and restaurants. His first book, 

Dishy, was published in 1999 and his award-winning third book 

Loving and Cooking with Reckless Abandon (also with his photography) 

followed in 2002. His food and destination writing can also be seen 

in such publications as The Guardian, Jamie magazine, Cornucopia and 

World of Fine Wine, as can his photography. Since 1998, he has worked 

as a consultant to major national and international brands. In 2003 

he was voted Food Writer of the Year by The Guild of Food Writers.

The Republic of Turkey 

Official Name of Country : Republic of Turkey 

General Information : It is a dynamic emerging-market economy strategically located 

between Europe and Asia, bordering the Mediterranean, 

Aegean and Black Seas. 

Capital City : Ankara 

Government : Parliamentary Representative Democracy 

TURKEY; 

member of 

G20 industrial nations. 

Turkey's membership of international organizations: Turkey is a founding member of the 

United Nations, the Organization of the Islamic Conference, the Organization for Economic 

Cooperation and Development and the Organization for Security and ooperation in Europe, 

a member state of the Council of Europe since 1949, and of NATO since 1952. Since 2005, 

Turkey is in accession negotiations with the European Union, having been an associate member 

since 1963. Turkey is also a member of the G20 industrial nations which brings together the 

20 largest economies of the world. 

Religion : Secular country. 99% of the total population is Muslim 

Population : 73 million (2009) 

Labour Force (Population) : 24.7 million (2009) 

Median Age : 28.8 (2009) 

Area : 783,562.38 km 2 

Coordinates : 35° 55' North, 32° 50' East 

Neighboring Countries : Bulgaria, Greece, Syria, Iraq, Iran, Azerbaijan, Armenia, Georgia 

Major Cities (Population) : ‹stanbul (12.6 million), Ankara (4.5 million), ‹zmir (3.8 million), 

Bursa (2.5 million), Adana (2 million) 

Climate : Temperate; hot, dry summers with mild, wet winters 

GDP : USD 618 billion (2009 - Current Prices) 

GDP Per Capita : USD 8,590 (2009) 

Exports Value : USD 102 billion (2009) 

Imports Value : USD 141 billion (2009) 

Tourism Revenue : USD 21.2 billion (2009) 

Tourist Number : 27.3 million people (2009) 

Foreign Direct Investment : USD 7.9 billion (2009) 

Number of Companies with 

Foreign Capital : 23,500 (2008) 

Inflation Rate : 6.5% (CPI - 2009) 

Major Exports Markets : Germany (9.6%), France (6.1%), UK (5.8%), 

Italy (5.8%); Iraq (5%) (2009) 

Major Imports Sources : Russia (14%), Germany (10%), China (9%), 

USA (6.1%), Italy (5.4%) (2009) 

Free Trade Agreements : Customs Union Agreement with the EU, Albania, 

Bosnia Herzegovina, Croatia, EFTA member countries 

(Switzerland, Norway, Iceland and Liechtenstein), Egypt, 

Georgia, Israel, Macedonia, Montenegro, Morocco, Palestine, 

Tunisia, Syria 

Airports : 45 (16 international)

Turkish 

Culinary Art 

“One of the most richly varied” 

The Turkish cuisine is rich and varied, from Aegean olive oil based vegetarian cuisine to famous 

spicy kebabs of south-eastern Anatolia, from dough/pastry based boreks, raviolis, pides, to 

tandir (slow cooking style of lamb). 

The huge variety in Turkish cuisine is due to several factors. In summary, the variety of products 

offered by the lands of Asia and Anatolia, the interaction with numerous different cultures 

over a long history, the new tastes developed in the palace kitchens of the Hittites, Seljuk, 

Greeks, Persians, Roman, Byzantine and Ottoman empires have all played a part in shaping 

the new character of our culinary culture. 

Turkish Cuisine, which in general consists of dishes with sauces prepared with grains, various 

vegetables and some meat, soups, cold dishes cooked with olive oil, pastry dishes and dishes 

made from wild greens and herbs has also produced a series of health foods such as pekmez, 

yogurt, and bulgur. The eating habits of the Turks, which reflect the changing tastes from one 

location to the next, gain a new meaning and near-sacredness during special occasions, 

celebrations and ceremonies. 

Artichoke Filling 

Region: Aegean, Mediterranean 

Ingredients: Artichoke, Rice, Olive Oil, Raisins, Dill, Parsley, Plums 

Wines of Turkey 

Wines of Turkey is an umbrella body based in Turkey representing the Turkish wine 

sector and is the result of a strategic partnership between Turkey's seven leading 

wineries; Doluca, Kavaklidere, Kayra, Kocabag, Pamukkale, Sevilen and Vinkara. 

Its mission is to develop the wine market and culture of Turkey and to increase exports 

by making Wines of Turkey a generic brand associated with quality wine. 

Selected Activities between 2008 and 2011 

2008 

May London International Wine Fair 

2010 

February Press Trip from UK 

2010 

March Prowein Wine Exhibition 

2010 


2010 

November Press Trip from Germany & Austria 

2011 

January Press Trip from Germany & Austria 

2011 

February Wine Tourism Conference in Portugal “East meets West” 

2011 

February “Discover the Roots from Silvestris to Vinifera Inaugural 

Wines of Turkey Conference & Tasting 2011” in Vinopolis 

2011 

March ITB Tourism Exhibition in Berlin 

2011 

March Prowein Wine Exhibition 

2011 

April Press Trip from UK 

2011 


2011 

June Vinexpo Wine Exhibition

50° 

30° 

Wine History in 

Anatolia 

“The Neolithic Period” 

Vitis Vinifera’s Natural Distribution and 

Archaeological Discoveries. 

SAQQARA 

BUTO 

ABYDOS 

‘EN BESOR 

MINSHAT ABU OMAR 

TELL IBRAHIM AWAD 

According to archaeobotanists, the grape was discovered in the region 

of the East Anatolia, Georgia and Armenia trio. 

Vitis Vinifera grows in a 6000 km long band from the Middle East to 

Portugal and 1300 km wide from the Crimea to West Africa. 

Primal Vinifera in Eastern Anatolia 

Dr. Patrick E. McGovern Collecting 

Wild Grapevines 

(at the Headwaters of the Tigris River) 

ASLAN TEPE 

JERICHO 

KORUCUTEPE 

HASSEK HÖYÜK 

KURBAN HÖYÜK 

HABUBA KABIRA 

HAMA 

JAWA 

BAB EDH-DHRA’ 

SHOMUTEPE 

SHULAVERI 

HAJJI FIRUZ TEPE 

NIPPUR 

URUK 

TEPE SIALK 

CHOKH 

GODIN TEPE 

FARUKHABAD 

TELLO 

SUSAD 

Turkey is situated between 30° and 50° latitude 

in the very Heart of the “Grand Terrain”. 

Wine History in Anatolia 

“from the Bronze Age to Antiquity” 

The first traces of viticulture and winemaking 

in Anatolia date back 7,000 years. Wine had 

an indispensable role in the social lives of the 

oldest civilizations of Anatolia the Hattis and 

the Hittites. It was the primary libation offered 

to the gods during rituals attended by royalty 

and high governors. Provisions protecting 

viticulture in Hittite law, and the custom of 

celebrating each vintage with a holiday, suggest 

that wine was important to both ancient 

economies and ancient cultural practices. 

Hittitie Decanter 

The Phrygians Introduced Wine to Greek Colonists on 

Anatolia’s Western Flank 

For the Phrygians, who lived in Anatolia after the Hittites, wine was an essential part of daily 

life and an important element in their diet along with olive oil, fish, and bread. The Phrygians 

introduced wine to Greek colonists on Anatolia’s western flank, and by the 6th century BC 

wine was being exported as far as France and Italy from trading and production centres such 

as Tabae (Tavas, near the present-day Pamukkale) and Klazomenai (near Urla) both in the 

southern Aegean region and Ainos (Enez) to the north. Knidos (today’s Datça), on the 

southwest Mediterranean coast, and the island of Rhodes were also leading centres for the 

wine trade. One of these early Anatolian grapes, Misket, became known as Muscat in Europe. 

Another variety from Smyrna (today’s Izmir), was used in the production of the famous wine 

of Pramnios, which is mentioned in Homer’s Iliad. 


“The Hellenistic Period Wine Regions” 

‹zmir 

“Pramneion, produced in the ‹zmir Region was a dry and full bodied 

wine with high tannin and alcohol.” 

Illias Odysseia 

Gallipoli 

“Phonecia colony Lampsakos (Lapseki) is known with its wines.” 

Strabo, Geografia 

Central Anatolia 

In the Galatia Region in Central Anatolia, sweet wine was produced 

called Scybelites. 

“Scybelites produced in Galatia always keeps its freshness as the 

Halyntium wine of Sicily.” 

Gaius Plinius Secundus


“From the Ottoman Empire 

to the Turkish Republic” 

Later still, Turkish tribes arrived in Anatolia from Central Asia and they, too, drank wine. 

Production continued even after Islam began to dominate the region, and a comfortable 

balance developed between Christian and Muslim residents: Christians, for the most part, 

produced the wine; both Christians and Muslims consumed it. During the long period of the 

Ottoman Empire (1299–1923), wine production and trade were carried out exclusively by 

non-Muslim minorities (Greeks, Armenians, Syrians, and others). However, what we today 

would call wine-bars, usually in Christian neighborhoods, were also patronized by Muslims. 

During the Ottoman period, the general atmosphere of tolerance was interrupted from time 

to time by official prohibitions on the use and sale of alcohol. Wine-bars were forced to close 

and heavy sanctions, even death penalties, were applied to those who didn’t obey the new 

rules. The prohibitions were always short-lived, however each time they would be first loosened, 

then eventually lifted completely. This regular reversal of policy had an economic reason: the 

tax collected from wine sales was an important source of income for the Ottoman treasury, 

so any long-term banning of alcohol sales contradicted state interests. Even during periods 

of prohibition, vineyards were never uprooted: grape production was simply diverted to other 

types of consumption. A ready supply of grapes enabled wine production to recover rapidly 

after each hiatus. 

Wine production reached record levels and alcohol prohibitions ceased during the second 

half of the 19th century, in the atmosphere of tolerance and freedom brought about by the 

Ottoman modernization movement. At the same time European vineyards were being 

devastated by an epidemic of phylloxera (a vine-attacking insect), reducing wine production 

dramatically. In order to meet the resulting surge in European demand, the Ottoman Empire’s 

wine exports increased substantially reaching 340 million litres in 1904. 


“The Turkish Republic” 

There was a considerable amount of wine production before World War I and the War of 

Independence in Turkey. But wars affected production negatively, especially in the Thrace and 

Aegean regions. 

The production of all alcoholic beverages went under the control of government monopoly 

in 1927, with the exception of wine, for which private production and the development of 

vineyards was still permitted. This was specifically done to develop and protect wine production. 

The only restriction, which in today’s terms could be called “controlled wine regions-appellation 

controllée”, was the permissions given to wine production on specific regions where wine 

grapes were being produced. In 1928 the government began to support wine producers with 

technical knowhow and semi-financial support. (There was also support for export tax 

exemptions and a support fee/kg). 

M.Emile Bouffart was one of the first pioneering consultants who evaluated wines and the 

wine regions in Turkey, including advising on where to develop wineries. 

In 1946 there were 28 small sized wineries all around Turkey exploring the potential quality 

of wine production with different varieties and terroirs under the Government Monopoly. 

Marcel Biron was also one of the consultants working for the Government Monopoly and 

identifying different wine regions and wines in Turkey (1937-1947). 

The 1950’s government initiated French grape varieties for plantation in the Aegean and 

Thrace regions (Semillon, Clairette, Sylvaner, Gamay, Cinsaut, Pinot Noir and Cabernet 

Sauvignon are among the varieties planted and explored during these dates). 

The subsequent decrease in quality began with the non-implementation of this “controlled 

wine regions” regulation as well as political changes in the 1960’s. Private producers stayed 

in the market throughout this period, but remained relatively small in size. 

By the late 1980s, as the Turkish economy began to integrate with other global economies 

and deregulation became more prevalent, the tourism sector also began to develop, thus 

substantially boosting wine sales. This was the impetus for the wineries to invest in the latest 

technology, machineries, to develop their wineries, begin investment in their vineyards and 

plant international and local grape varieties to international quality standards.

TODAY 

Facts and Figures 

about the Turkish Wine Market (2009) 

The total alcoholic beverage production in Turkey is 1,046 mio litres. 

Wine consumption constitutes 7% of total alcoholic beverage consumption. 

The others are: Beer 57%, Rak› 25%, Other 8% and Vodka 5%. 

Turkey’s Wine Production is around 75 mio litres per year. 

Wine exports constitute 2.62% of total production and by volume is 3.64 mio litres 

and by value $7,800,000. 

Turkey ranks sixth in the world for grape production with 3,850,000 tonnes produced annually 

and is the sixth largest grape-growing area at 486,000 ha after Italy, China, USA, 

France and Spain. 

In Turkey around 2% of total grape production is used for wine making. 

The consumption per capita is around 1 litre per annum. 

Award-winning Turkish Wines (2010) 

During 2010 Turkish wines won a total of 155 medals (including gold) in prominent competitions 

throughout the world, becoming the most successful year for Turkish wines so far. 

Turkish wines also scored a coup at the 2010 London International Wine Fair, where they 

were promoted by Wines of Turkey, when the wines scooped numerous medals and awards 

in IWC 2010, IWSC 2010 and the Decanter World Wine Awards 2010. Thirty-nine Turkish 

wines were entered into the IWC 2010 with a 72% award rate. 

You may obtain the awards list for 2010 from the Wines of Turkey Office or UK PR 

Representative.

BOZCAADA 

ED‹RNE 

ÇANAKKALE 

‹ZM‹R 

Wine Regions 

of Turkey 

KIRKLAREL‹ 

TEK‹RDA⁄ 

AVfiA 

MAN‹SA 

Based on agricultural regions 

Marmara 

Aegean 

Mediterranean 

UfiAK 

DEN‹ZL‹ 

ELMALI 

ADAPAZARI 

ANKARA 

NEVfiEH‹R 

TOKAT 

Mid-Southern Anatolia 

Mid-Northern Anatolia 

Mid-Eastern Anatolia 

South East Anatolia 

MALATYA 

ELAZI⁄ 

D‹YARBAKIR

MARMARA 

GREECE 

AEGEAN SEA 

BULGARIA 

North : 42° 5'58.62"N 

South : 40°14'37.61"N 

East : 31° 1'21.16"E 

West : 26° 2'23.22"E 

ED‹RNE KIRKLAREL‹ 

TEK‹RDA⁄ 

AVfiA 

MARMARA SEA 

Altitude: 

BLACK SEA 

Location: 

Marmara designates a region spread across southern Bulgaria (Northern Thrace), north-eastern 

Greece (Western Thrace) and north-western Turkey. 

Marmara has borders on three seas: the Black Sea, the Aegean Sea and the Sea of Marmara. 

Climate: 

Typical Mediterranean climate with hot summers and mild winters. It has maritime climatic 

conditions. 

Precipitation differs between 400 -1000 mm with an average of 550 mm per year. 

The long-term mean temperature differs between 12 and 16°C. 

It's quite humid (average 73%). 

Soil Type: 

Soil changes from lime to gravelly loam and to dense cracking clays depending on the sub 

region. 

Wine Grape Production Share: 

The Marmara region accounts for 13.6% of all the wine produced in Turkey. 

ADAPAZARI 

The Grape Varieties of the Region are: 

Indigenous Varieties: Adakaras›, Kalecik Karas›, Papaz Karas›. 

International Varieties: Cabernet Franc, Cabernet Sauvignon, Chardonnay, Cinsault, Gamay, 

Merlot, Riesling, Sauvignon Blanc, Semillion, Shiraz (Syrah), Viognier. 

5200 

3000 

2000 

1500 

1000 

500 

50 

0 

AEGEAN 

BOZCAADA 

AEGEAN SEA 

North : 40°43'41.81"N 

South : 36°51'4.99"N 

East : 30° 5'10.61"E 

West : 25°59'53.50"E 

ÇANAKKALE 

MAN‹SA 

‹ZM‹R 

MARMARA SEA 

DEN‹ZL‹ 

BLACK SEA 

Altitude: 

Location: 

The Aegean region is the western part of Turkey facing the Aegean Sea and Greek Islands. 

Climate: 

Typical Mediterranean climate with hot summers and mild winters. It has a maritime climate 

in coastal parts (vineyards are at an altitude of 150 metres and are closer to say Bari or Athens) 

and continental climatic conditions (in the Anatolian plateau, the vineyards are at a height of 

900 metres. 

Precipitation differs between 400 - 1000 mm with an average of 550 mm per year. There are 

about 80 days with precipitation, mainly during winter. 

The long-term mean temperature differs between 16-20°C in coastal parts and 12-16°C in 

inland parts. At high altitudes temperatures can rise to 40°C during summer and fall to -10°C 

in winter. 

Soil Type: 

Differs from clay loam in the lower elevations to calcarious chalks. 


The Aegean region accounts for 52.7% of all the wine produced in Turkey. 


Indigenous Varieties: Bo¤azkere, Bornova Misketi, Çalkaras›, Çavufl, Dimrit, Kalecik Karas›, 

Karalahna, Kuntra, Narince, Öküzgözü, Sultaniye, Vasilaki. 

International Varieties: Alicante Bouchet, Cabernet Franc, Cabernet Sauvignon, Carignan, 

Chardonnay, Grenache, Malbec, Merlot, Mourvedre, Petit Verdot, Pinot Noir, Sangiovese, 

Sauvignon Blanc, Shiraz (Syrah), Tempranillo, Viognier. 

5200 

3000 

2000 

1500 

1000 

500 

50 

0

MEDITERRANEAN 

AEGEAN SEA 

North : 36°55'20.97"N 

South : 36°27'5.37"N 

East : 30°14'28.52"E 

West : 29°39'44.31"E 

MEDITERRANEAN SEA 

Altitude: 

Location: 

The Mediterranean region is the southern part of Turkey facing the Mediterranean Sea. 

Climate: 

Typical Mediterranean climate with hot summers and mild winters. It has a maritime climatic 

character. 

Precipitation differs between 400-600 mm with an average of 500 mm per year. 


Soil Type: 

Differs from pebbly clay loam to calcareous chalks. 

ELMALI 


The Mediterranean region accounts for 0.2% of all the wine produced in Turkey. 


Indigenous Varieties: Bo¤azkere, Kalecik Karas›, Öküzgözü. 

International Varieties: Cabernet Sauvignon, Chardonnay, Malbec, Merlot, Pinot Noir, Sauvignon 

Blanc, Shiraz (Syrah). 

5200 

3000 

2000 

1500 

1000 

500 

50 

0 

MID-SOUTHERN 

ANATOLIA 


North : 39°23'5.36"N 

South : 38°19'34.09"N 

East : 35° 4'40.66"E 

West : 34°14'41.79"E 

NEVfiEH‹R 

Altitude: 

Location: 

Mid-Southern Anatolia is surrounded by Kayseri, K›rflehir, Aksaray and Ni¤de. 

Climate: 

Hot dry summers and cold winters. It has a continental climatic character. 

Cappadocia has a steppe climate, there is a great temperature difference between day and 

night. It is cooler and drier than in the popular tourist areas of the Mediterranean and the 

Aegean coasts. 

Precipitation differs between 400-600 mm with an average of 500 mm per year. 


Soil Type: 

Sand, sandstone, decomposed volcanic, tuffa. Its poor volcanic soil is well suited to the cultivation 

of vines. 


The Mid-Southern Anatolia region accounts for 12.1% of all the wine produced in Turkey. 


Indigenous Varieties: Dimrit, Emir, Kalecik Karas›, Narince, Öküzgözü, 

International Varieties: Chardonnay, Malbec, Sauvignon Blanc, Tempranillo. 

5200 

3000 

2000 

1500 

1000 

500 

50 

0

MID-NORTHERN 

ANATOLIA 

GREECE 

AEGEAN SEA 

BULGARIA 

North : 40°45'26.49"N 

South : 38°12'49.75"N 

East : 33°37'51.75"E 

West : 28°44'6.22"E 

Location: 

Mid-Northern Anatolia consists of the two separate regions of Ankara and Uflak. Uflak is in 

the west of the region and Ankara is the more north-eastern part of the region. The Mid- 

Northern region is the heart of Anatolia right in the centre of Turkey. 

Climate: 

Hot dry summers and cold winters. It has a continental climatic character. 

This region, especially Ankara (the Kalecik subregion) with its more continental climate of 

harsh winters and hot summers, is home for varieties like Kalecik Karas›. 

Precipitation differs between 200 - 400 mm with an average of 300 mm per year. 


Soil Type: 

Pebbly clay loam 

MARMARA SEA 

UfiAK 


ANKARA 

Altitude: 

BLACK SEA 


The Mid-Northern Anatolia region accounts for 3.3% of all the wine produced in Turkey. 


Indigenous Varieties: Bo¤azkere, Kalecik Karas›, Öküzgözü. 

International Varieties: Shiraz (Syrah). 

5200 

3000 

2000 

1500 

1000 

500 

50 

0 

MID-EASTERN 

ANATOLIA 

TOKAT 

MEDITERRANEAN 

SEA 

North : 40°55'34.54"N 

South : 37°53'2.99"N 

East : 40°22'58.61"E 

West : 35°27'45.19"E 

ELAZI⁄ 

MALATYA 

SYRIA 

BLACK SEA 

Altitude: 

Location: 

Mid-Eastern Anatolia is located in the east of Turkey. Tokat is at the north-west corner of 

this area which is close to the Black Sea. Elaz›¤ and Malatya are located nearer to the southeast 

of Turkey. 

Climate: 

The dominant climate in the Elaz›¤ and Malatya provinces is the terrestrial climate. The winter 

is cold and precipitant whereas summer is hot and dry. However, due to the natural and 

artificial lakes around the city, some partial variations from the climate are experienced. 

Tokat's climate represents a transition between the Central Black Sea and the Inner Anatolia 

climates. The climate is somewhat harsher at high altitude levels and in the southern sections 

of the province. 



Soil Type: 

Tokat: River bed and glaciated aluvial fan 

Elaz›¤ & Malatya: Red clay and decomposed granites varying to light chalky clay soils. 


The Mid-Eastern Anatolia region accounts for 14.7% of all the wine produced in Turkey. 


Indigenous Varieties: Bo¤azkere, Narince, Öküzgözü. 

International Varieties: N/A 

IRAQ 

GEORGIA 

ARMENIA 

IRAN 

5200 

3000 

2000 

1500 

1000 

500 

50 

0

SOUTH-EAST 

ANATOLIA 

MEDITERRANEAN 

SEA 

North : 38°43'9.47"N 

South : 37°31'1.57"N 

East : 41°18'54.10"E 

West : 39° 7'6.53"E 

BLACK SEA 

SYRIA 

Location: 

South-East Anatolia is in the south-eastern corner of Turkey, bordering Iraq and Syria. 

Climate: 

Rough and dry terrestrial climate is dominant in the Diyarbak›r province. Very hot during the 

day and cold at night during growing season. 



Soil Type: 

Decomposed sandstone to red clays 


The South-East Anatolia region accounts for 3.4% of all the wine produced in Turkey. 


Indigenous Varieties: Bo¤azkere. 

International Varieties: N/A 

D‹YARBAKIR 

Altitude: 

IRAQ 

GEORGIA 

ARMENIA 

5200 

3000 

2000 

1500 

1000 

500 

50 

0 

IRAN

TURKEY’S 

WINE GRAPE 

PRODUCTION 

Turkey has more than 1200-1500 named grape varities of which 600-800 are genetically 

different. There are around 30 outstanding wine grape varieties among all these types. 

The indigenous and international grape varieties below are those that are widely used for wine 

making. 

Adakaras›, Alicante Bouchet, Bo¤azkere, Bornova Misketi, Cabernet Franc, Cabernet Sauvignon, 

Carignan, Chardonnay, Cinsault, Çalkaras›, Çavufl, Dimrit, Emir, Gamay, Grenache, Kalecik 

Karas›, Karalahna, Kuntra, Malbec, Merlot, Narince, Öküzgözü, Papazkaras›, Petit Verdot, Pinot 

Noir, Riesling, Sangiovese, Sauvignon Blanc, Semillon, Shiraz, Sultaniye, Tempranillo, Vasilaki, 

Viognier. 

ED‹RNE 

ÇANAKKALE 

BOZCAADA 

KIRKLAREL‹ 

‹ZM‹R 

TEK‹RDA⁄ 

AVfiA 

MAN‹SA 

DEN‹ZL‹ 

UfiAK 

ELMALI 

ADAPAZARI 

ANKARA 

NEVfiEH‹R 

(CAPPADOCIA) 

ADAPAZARI: Sauvignon Blanc. 

ANKARA: Bo¤azkere, Kalecik Karas›, Öküzgözü. 

AVfiA: Adakaras›, Cabernet Sauvignon, Chardonnay, Merlot, Shiraz. 

BOZCAADA: Cabernet Sauvignon, Çavufl, Karalahna, Kuntra, Merlot, Vasilaki. 

ÇANAKKALE: Cabernet Sauvignon, Chardonnay, Grenache, Merlot, Sauvignon Blanc, Shiraz, Cabernet Franc. 

DEN‹ZL‹: Bo¤azkere, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Çalkaras›, Dimrit, Kalecik Karas›, 

Merlot, Narince, Öküzgözü, Petit Verdot, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz, Sultaniye. 

D‹YARBAKIR: Bo¤azkere. 

ED‹RNE: Cabernet Sauvignon, Merlot, Shiraz. 

ELAZI⁄: Bo¤azkere, Öküzgözü. 

Summary information about the major grape varieties 

that are used to make wine: 

Indigenous 

Grape Varieties 

Emir 

The total production of Narince 

in Turkey is around 5,500 tons. 

The major planting is in the Mid- 

Southern Anatolia region. Please 

find more detailed information 

on Emir in the following pages. 

Narince 

The total production of Narince 


The major planting is in the Mid- 

Eastern Anatolia region. Please 

find more detailed information 

on Narince in the following pages. 

Sultaniye 

The total production of Sultaniye 


The major planting is in the 

Aegean region. Please find more 

detailed information on Sultaniye 

in the following pages. 

Bornova Misketi 

The total production of Bornova 

Misketi in Turkey is around 910 

tons. The major planting is in the 

Aegean region. Please find more 

detailed information on Bornova 

Misketi in the following pages. 

TOKAT 

MALATYA 

Çalkaras› 

The total production of Çalkaras› 

in Turkey is around 5,000 tons 

and is planted in the Aegean 

region. Please find more detailed 

information on Çalkaras› in the 

following pages. 

Kalecik Karas› 

The total production of Kalecik 

Karas› in Turkey is around 6,885 

tons. The major plantings are in 

the Aegean, Mid-Northern and 

Mid-Southern Anatolia regions. 

Please find more detailed 

information on Kalecik Karas› in 

the following pages. 

Öküzgözü 

The total production of 

Öküzgözü in Turkey is around 

11,830 tons. The major plantings 

are in Mid-Eastern Anatolia and 

the Aegean regions. Please find 

more detailed information on 

Öküzgözü in the following pages. 

Bo¤azkere 


Bo¤azkere in Turkey is around 

8,850 tons. The major planting is 

in South East Anatolia. Please find 

more detailed information on 

Bo¤azkere in the following pages. 

ELAZI⁄ 

D‹YARBAKIR 

International 

Grape Varieties 

Sauvignon Blanc 


Sauvignon Blanc in Turkey is 

around 1,165 tons. The plantings 

are in Aegean, Marmara, Mid- 

Southern Anatolia and 

Mediterranean regions. 

Chardonnay 


Chardonnay in Turkey is around 

1,135 tons. The plantings are in 

Aegean, Marmara, Mid-Southern 

Anatolia and Mediterranean 

regions. 

Merlot 

The total production of Merlot 


The plantings are in Aegean, 

Marmara and Mediterranean 

regions. 

Cabernet Sauvignon 

The total production of Cabernet 

Sauvignon in Turkey is around 


Aegean, Marmara and 

Mediterranean regions. 

Shiraz (Syrah) 

The total production of Shiraz 

(Syrah) in Turkey is around 


Aegean, Mid-Northern Anatolia 

and Marmara regions. 

ELMALI: Bo¤azkere, Cabernet Sauvignon, Chardonnay, Kalecik Karas›, Malbec, Merlot, Öküzgözü, 

Pinot Noir, Sauvignon Blanc, Shiraz. 

‹ZM‹R: Alicante Bouchet, Bornova Misketi, Cabernet Sauvignon, Carignan, Chardonnay, Grenache, Merlot, 

Petit Verdot, Sangiovese, Sauvignon Blanc, Shiraz, Viognier. 

KIRKLAREL‹: Merlot, Papazkaras›. 

MALATYA: Öküzgözü. 

MAN‹SA: Alicante Bouchet, Bornova Misketi, Carignan, Chardonnay, Grenache, Kalecik Karas›, Merlot, 

Öküzgözü, Sangiovese, Sauvignon Blanc, Shiraz, Malbec, Tempranillo. 

NEVfiEH‹R: Chardonnay, Dimrit, Emir, Kalecik Karas›, Narince, Öküzgözü, Sauvignon Blanc, Malbec, Tempranillo. 

TEK‹RDA⁄: Cabernet Franc, Cabernet Sauvignon, Cinsault, Gamay, Kalecik Karas›, Merlot, Papazkaras›, Riesling, 

Sauvignon Blanc, Semillon, Shiraz, Viognier. 

TOKAT: Narince. 

UfiAK: Bo¤azkere, Kalecik Karas›, Öküzgözü, Shiraz.

EM‹R 

Pronunciation: Eh-mere 

ORIGIN (Sub Region) 

Mid-Southern Anatolia (Nevflehir / Cappadocia) 

OTHER REGIONS (Sub Regions) 

Not Available 

GENERAL INFORMATION 

• Emir is a native white grape of Cappadocia and most of the grape is planted in the Nevflehir 

province. It acquired its name (Emir = Ruler / Lord), from the fact that it was a quite popular 

wine at the local lords’ tables. It was used since the Roman times to make crisp, refreshing 

wines. 

•Emir makes straw yellow coloured wines with green reflections; famously with green apple 

and minerals on the nose. On the palate it makes lively, crisp wines. Wines are; light-medium 

bodied, light yellow colour, high acidity and delicate. 

• Emir is used in sparkling and still wine making. Does not match with oak and generally should 

be consumed in 1-2 years, no malolactic. 

DETAILED INFORMATION 

Climate: Cappadocia has a steppe climate, there is a great temperature difference between 

day and night. It is cooler and drier than in the popular tourist areas of the Mediterranean and 

the Aegean coasts. 

Soil: Sand, sandstone, decomposed volcanic, tuffa. Emir flourishes on the volcanic soils of 

Cappadocia, rich in minerals. 

Berry: Emir has slightly oval, green-yellow, middle sized berries, on middle sized conical clusters. 

Ripening: Mid season. 

AROMA PROFILE 

Apple (green/yellow), Pineapple, Kiwi, Lemon, Blood Orange, White Rose. 

FOOD & WINE MATCH 

Salmon and other Oily Fish, Shellfish, Asparagus, Chicken with Tomato Sauces, Pasta with 

White Creamy Sauce, Salads without Vinegar, Sushi. 

NEVfiEH‹R 

(CAPPADOCIA) 

NAR‹NCE 

Pronunciation: Nah-rin-djeh 


Mid-Southern Anatolia (Tokat) 




• Narince means “delicately” in Turkish. 

• Mainly grown in Tokat and along the Yeflil›rmak (river). 

• Wines produced from Narince are usually dry. It has yellow-green colour and sophisticated 

fruit flavour. 

• Since the acidity level is high, wine gains a complex bouquet with aging. 

• Narince makes straw yellow coloured wines with floral notes, yellow fruit and citrus aromas 

on the nose. On the palate, it produces round, medium to full bodied wines, balanced with 

good acidity. It is usually treated with oak. 


Climate: The climate in Tokat, where the grape originates from, represents a transition between 

the Central Black Sea and the Inner Anatolian climates. The climate is somewhat harsher at 

high altitude levels and in the southern sections of the province. 

Soil: River bed and glaciated aluvial fan. 

Berry: Narince has large, oval, yellowish-green berries with bronze discolourisation, with large 

conical clusters with one or two shoulders. 

Ripening: Narince is harvested in the second half of September. 

AROMA PROFILE 

Orange, Grapefruit, Lime, White Pineapple, Quince, Floral, Plumeria, Acaccia, Fruit Blossom, 

Basil, Ripe Green Apple, Walnut. 


Oily Grilled Fish, Spicy Chicken, Eggplant Salad, Dishes with Onion, Hors d’oeuvres. 

NEVfiEH‹R 

(CAPPADOCIA) 

TOKAT

SULTAN‹YE 

Pronunciation: Sool-tah-nee-yeh 


Aegean (Denizli) 


Aegean (Manisa) 


• Mainly grown in Denizli and Manisa. 

• Mostly consumed as table grape and raisins however it is also used in wine making. 

• Gives light, easy to drink fruit flavoured and fresh wines. 

• Dry and semi-dry wines can be produced with this type of grape. 


Climate: In general the Aegean region has a mild climate. However, it becomes harsher at 

altitude. Temperatures can rise to 40°C during summer and fall to -10 °C in winter. There 

are about 80 days with precipitation, mainly during winter. 

Soil: Differs from clay loam in the lower elevations to calcarious chalks at 1100 m. 

Berry: Medium sized round. 

Ripening: Mid-season. 

AROMA PROFILE 

Asparagus, Pear, Pineapple, Floral, Mango, Lemon, Golden and Green Apples, Hay. 


Grilled or Steamed Fish, Shellfish, Chicken, Pasta with White Creamy Sauces. 

DEN‹ZL‹ 

BORNOVA M‹SKET‹ 

Pronunciation: Born-ova Mis-ket-ee 


Aegean (‹zmir) 


Aegean (Manisa) 


• This grape is grown in and around the Aegean city of ‹zmir. Bornova Misketi (Muscat) displays 

the characteristics flavour and aromas of Muscat. 

• Bornova Misketi (Muscat) produces quite aromatic, lively, light, easy drinking and dry to 

lusciously sweet wines. 

• The aroma of Bornova Misketi (Muscat) is reminiscent of honeysuckle , basil, roses, mint, 

honey, bergamot, lemon balm, orange flowers, daisies, grapefruit and melon. 


Climate: The vineyards are at an altitude of 150 metres, with a climate closer to say Bari or 

Athens, while on the Anatolian plateau, the vineyards are at a height of 900 metres and the 

climate is closer to the Rhône Valley, though with less rainfall. 

Soil: Clay and gravel. 

Berry: The grapes are medium in size, with ripe grapes being pinkish in colour. 


AROMA PROFILE 

Tropical Fruits, Flowers, Citrus, Thyme, Bergamot and Bay Leaves. 


Dry Muscat is an excellent aperitif. Besides it is an excellent accompaniment to cheese that 

doesn’t over power its flavour, snacks and seafood appetizers and salads. 

Sweet Muscat goes well with caramelized and cheese-based desserts, stewed quince and 

cheeses such as cheddar, soft old cheeses and blue cheeses. 

‹ZM‹R 

MAN‹SA


• Another Aegean grape is the Çalkaras›, which is native to Denizli and makes lively rosé wines 

as well as light, fruity reds. 

• One of the most significant characteristics of Çalkaras› is the high acidity it gives to the wine. 

It helps to make lively and balanced, especially, rose wines. 

• The wines made from Çalkaras› generally have medium to high alcohol levels. 


Climate: In general the Aegean region has a mild climate. However, it becomes harsher at 

altitude. Temperatures can rise to 40°C during summer and fall to -10 °C in winter. There 

are about 80 days with precipitation, mainly during winter. 

Soil: Differs from clay loam in the lower elevations to calcarious chalks at 1100 m. 

Berry: The colour is purplish black. It has an ellipsoidal form. Berry size is small to medium. 


AROMA PROFILE 

Peaches, Strawberry, Fresh red fruits, Ripe white fruits. 

ÇALKARASI 

Pronunciation: Chal-car-ah-ser 

(with 'er' as in British 'father') 


Aegean (Denizli/Çal) 


Not Available 


Rose wines made from Çalkaras› will match with Amuse Bouches, Oriental Dishes, Sea Food, 

Lightly Spicy Pastas. 

DEN‹ZL‹ 


• Kalecik Karas› means the “black from the small castle”. Kalecik is a small village (65 km northeast 

of Ankara) in Central Anatolia with a castle. Kalecik Karas› is grown mainly near the 

K›z›l›rmak river valley. 

• Kalecik Karas› yields a wine with “dried red rose” colour, with a sugar candy / boiled candy 

aroma on the nose, quite typical of the variety. Better examples have a vibrant, fruity nose, 

with red fruits. 

• On the palate, wine is medium bodied, low on tannins; fresh and lively, with a crisp acidity. 

• In the hotter climates, alcohol can reach high levels, rendering the wine heavy. 


Climate: Although Ankara has hot, dry summers and cold, snowy winters; the river K›z›l›rmak 

creates a special microclimate in the Kalecik area, making it milder in the winter. 

Soil: Pebbly clay loam. 

Berry: Kalecik Karas› has blue-black coloured, medium sized, round berries with thick skins. 

It has medium size, conical, compact clusters. 

Ripening: It ripens around second half of September. 

AROMA PROFILE 

Red Berries, Cherry, Strawberry, Raspberry, Cotton Candy, Pyrezine, Game or Stable. 


Pizza, Meat with Tomato Sauce, Grilled Cutlet, Pasta with Tomato Sauce. 

TEK‹RDA⁄ 

MAN‹SA 

DEN‹ZL‹ 

UfiAK 

ELMALI 

ANKARA 

KALEC‹K KARASI 

Pronunciation: Kah-le-djic-car-ah-ser 

(with 'er' as in British 'father') 


Mid-Northern Anatolia (Ankara /Kalecik) 


Aegean (Denizli, Manisa, Uflak, Elmal›) 


Marmara (Tekirda¤) 

NEVfiEH‹R 

(CAPPADOCIA)


• Native to Eastern Anatolia, Öküzgözü derives its name from the fact that it has large, black 

berries that resemble a bull’s eye. 

• On the palate, it is medium bodied, producing round, fruity wines, with some tannins and 

rather lively acidity. Alcohol level is usually between 12.5% and 13.5 %. 

• Öküzgözü is high in acidity, medium to low in alcohol content and its medium body offers 

a delicate bouquet. 

• It has fruit and floral flavours, making soft and easy to drink wines. 

• Due to its acidity, it can age well. 

• Öküzgözü is usually blended with Bo¤azkere. 


Climate: The grape prefers cold winters and hot, dry summer seasons. In Elaz›¤ and Malatya, 

the vineyards are 850-1100 metres high. Euphrates and its two dams (Keban and Karakaya) 

have changed the climate in the region, rendering harsh winters and dry hot summers somewhat 

mellower. 

Soil: Red clay and decomposed granites varying to light chalky clay soils may vary to sandyclay, 

with underlying limestone. 

Berry: Öküzgözü has large, round, black and fleshy berries, with multiple kernels. 

Ripening: The grape has a long vegetation period and ripens in the second half of September. 

AROMA PROFILE 

Raspberry, Dark cherry, Mint, Chocolate, Eucalyptus, Sour Cherry, Pomegranate, Ripe Plum, 

Cherry Marmalade, Clove and Cardamom. 


Casseroles, Kebaps, Smoked foods, Eggplants, Hünkar Begendi (means “sultan loved it”-ask 

for recipe), Grilled Red Meats. 

MAN‹SA 

DEN‹ZL‹ 

UfiAK 

ELMALI 

ANKARA 

ÖKÜZGÖZÜ 

Pronunciation: Oh-cooz-goe-zue 


Mid-Eastern Anatolia (Elaz›¤) 



Mid-Northern Anatolia (Ankara, Uflak) 

NEVfiEH‹R 

(CAPPADOCIA) 

MALATYA 

ELAZI⁄ 


• Bo¤azkere means “throat burner” 

• Bo¤azkere has very high dense tannins with medium acidity. 

• The wines made from this grape are dark in colour, full bodied, dense tannins, with complex 

flavour profiles. 

• The wines from the Bo¤azkere grape find balance when aged. 


Climate: The grape prefers hot and dry climates, and relatively higher altitudes. It is quite 

resistant to drought. 

Soil: Decomposed sandstone to red clays. 

Berry: Dark blue / black colour, small to medium sized, round berries with thick skins 

Ripening: Late ripening (middle of October). 

AROMA PROFILE 

Black Cherry, Raspberry, Blackberry, Black Mulberry, Pepper, Clove, Eucalyptus, Tobacco, 

Leather, Pine Forest, Dark Chocolate, Liquorice. 


Spicy, Meat Dishes with Sauce, Kebabs and BBQs, Tandir (slow roasted lamb), 

Intensely Flavoured Cheese. 

DEN‹ZL‹ 

UfiAK 

ELMALI 

ANKARA 

BO⁄AZKERE 

Pronunciation: Bow-aahz-keh-reh 


Sout East Anatolia (Diyarbak›r) 


Mid-Eastern Anatolia (Malatya) 

Mid-Northern Anatolia (Ankara, Uflak) 

Aegean (Manisa, Denizli) 

Mediterranean (Elmal›) 

ELAZI⁄ 

D‹YARBAKIR

WINERIES

ÇANAKKALE 

(SAROS) 

For three generations, DOLUCA has been a part of the Turkish winemaking industry, reflecting 

its traditional and innovative character in its service and product quality. 

In 1926, Nihat A. Kutman, established a small bottling plant in Galata, Istanbul, called Maison 

Vinicole which later acquired the name DOLUCA. Believing in the need to constantly improve 

the quality of his wines, Nihat A. Kutman, after lengthy research in Europe, brought grape 

varieties and began to grow them in various locations around Mürefte. 

In the early 1940's, when wines made from these new varieties were introduced into the 

market, under the name of DOLUCA; they met with great success, mainly due to the distinction 

of the varieties and the special care shown in their production. 

In 1969, second generation Nihat A. Kutman's son, Ahmet Kutman, joined the company 

management shortly after receiving his education in the field of Food Technology, Oenology 

and Viticulture at the University of California at Davis 

Sarafin (Nilkut) In 1990, Ahmet Kutman, together with his high school friend from Güven Nil, 

ventured into a project that can be called a turning point in the Turkish wine industry, under 

the name Sarafin. It involved the establishment of the modern vineyard where the best known 

grape varieties in the world, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot 

were grown with special care and presented to Turkish consumers in 1998. 

DOLUCA today, continues to present over 40 different products to its consumer's delight. 

Paying as much meticulous attention to consumer relations as to production quality, especially 

after Ahmet Kutman's daughter Sibel Kutman and son Ali Kutman, joined the company as 

members of the third generation, DOLUCA has attained a broader contemporary outlook 

and embraced the mission of developing and enhancing the cultural awareness of wine in 

Turkey. 

‹ZM‹R 

Doluca Ba¤c›l›k ve fiarapç›l›k A.fi. 

Sales and Marketing 

Address: Profilo Plaza B Blok Cemal Sahir Sk. 

No: 26/28 Mecidiyekoy - Istanbul - TURKEY 

T: +90 212 213 40 00 F: +90 212 356 32 00 

Contact Person: 

Mr. Mert Tulmen (Export Manager) 

e-mail: info@doluca.com / mertt@doluca.com 

www.doluca.com 

Tees Limited/London 

T : +(44) 0 20 8556 64 44 

F : +(44) 0 20 8556 66 88 

E-mail : sales@tees.co.uk 

TEK‹RDA⁄ 

DEN‹ZL‹ 

(GÜNEY) 

TEK‹RDA⁄ 

Cabernet Franc 

Cabernet S. 

Cinsault 

Gamay 

Riesling 

Semillon 

Shiraz 

ÇANAKKALE 

Cabernet S. 

Chardonnay 

Grenache 

Merlot 

Sauvignon B. 

Shiraz 

ANKARA 

‹ZM‹R 

Alicante Bouchet 


Carignan 

Grenache 

Sultaniye 

DEN‹ZL‹ 

Bo¤azkere 

Chardonnay 

Çalkaras› 


Öküzgözü 

Shiraz 

Sultaniye 

NEVfiEH‹R 

(CAPPADOCIA) 

ANKARA 


TOKAT 

NEVfiEH‹R 

Emir 

DOLUCA Wines 

TOKAT 

Narince 

ELAZI⁄ 

D‹YARBAKIR 

ELAZI⁄ 

Öküzgözü 

D‹YARBAKIR 

Bo¤azkere

BRAND VINEYARDS GRAPE/S AWARDS / COMPETITION 

Villa Doluca 

Neo White 

2009 

Alcohol 12.50 % 

Price Category: B 

DLC 

Sultaniye-Emir 

2009 


Price Category: D 

DLC 

Narince 

2009 



Antik White 

2009 



Sarafin 

Sauvignon 

Blanc 

2009 


Price Category: F 

Karma 

Chardonnay 

Narince 

2008 



Verano 

2009 


Price Category: C 

Villa Doluca 

Neo Red 

2009 



KAV Tu¤ra 


2008 



DLC 

Öküzgözü 

2009 



KAV Tu¤ra 

Öküzgözü 

2008 



KAV Tu¤ra 

Bo¤azkere 

2008 



Tokat 

(Mid-Eastern 

Anatolia), 

Cappadocia 

(Mid-Southern 

Anatolia) 

Denizli 

(Aegean), 

Capadocia 


Anatolia) 

Tokat 

(Mid-Eastern 

Anatolia) 

Capadocia 


Anatolia), 

Tokat 

(Mid-Eastern 

Anatolia), 

Tekirda¤ 

(Marmara) 

Çanakkale 

(Aegean) 

Denizli 

(Aegean), 

Tokat 

(Mid-Eastern 

Anatolia) 

Elaz›¤ 

(Mid-Eastern 

Anatolia), 

Tekirda¤ 

(Marmara) 

Denizli 

(Aegean), 

Denizli 

(Aegean), 

Elaz›¤ 

(Mid-Eastern 

Anatolia) 

Denizli 

(Aegean), 

Ankara 

(Mid- 

Northern 

Anatolia) 

Elaz›¤ 

(Mid-Eastern 

Anatolia) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Narince, 

Emir 

60% Sultaniye, 

40% Emir 

100% Narince 

40% Emir, 

40% Narince, 

20% Semillon 

100% Sauvignon 

Blanc 

75% Chardonnay, 

25% Narince 

65% Öküzgözü, 

35% Cabernet 

Sauvignon 

Bo¤azkere, 

Kalecik Karas›, 

Öküzgözü 

100% Kalecik 

Karas› 

100% Öküzgözü 


100% Bo¤azkere 

Vinalies Internationales du Vin 2008 

Silver Medal (France) 

Challenge International du Vin 2010 

Bronze Medal (France) 

Vinalies China 2010 

Gold Medal 


Silver Medal 

Vinalies Internationales 2009 


Mundusvini 2008 

Silver Medal ( Germany) 






Silver Medal 

MundusVini 2010 

Gold Medal (Germany) 

UK RETAIL PRICE CATEGORIES: (A)= up to £ 4.99, (B)= £ 5.00 - £ 6.99, C: £ 7.00 - £ 8.99, (D)= £ 9.00 - £ 10.99, (E)= £ 11.00 - £ 14.99, (F)= £ 15.00 + 


Antik 

Red 

2008 



KAV 

Bo¤azkere- 

Öküzgözü 

2008 



Karma 

Cab. Sauvignon- 

Öküzgözü 

2008 



Sarafin 

Shiraz 

2008 



Denizli 

(Aegean) 

Diyarbak›r 

(South East 

Anatolia), 

Elaz›¤ 

(Mid-Eastern 

Anatolia) 

Tekirda¤ 

(Marmara), 

Elaz›¤ 

(Mid-Eastern 

Anatolia) 

Çanakkale 

(Aegean) 

60% Shiraz/Syrah, 


50% Bo¤azkere, 


75% Cabernet 

Sauvignon 


100% Shiraz/Syrah 

Palmares des Vinalies Internationales 

2009 Silver Medal (France) 

MundusVini 2010 

Gold Medal (Germany) 





Syrah du Monde 2010 


UK RETAIL PRICE CATEGORIES: (A)= up to £ 4.99, (B)= £ 5.00 - £ 6.99, C: £ 7.00 - £ 8.99, (D)= £ 9.00 - £ 10.99, (E)= £ 11.00 - £ 14.99, (F)= £ 15.00 +

The first private sector wine producer in Turkey, Kavakl›dere was founded by Cenap And in 

1929 in Ankara, and has steadily developed to become Turkey’s leading wine producer. 

Our company owns 550 hectares of vineyards in the most important wine-producing areas 

of Anatolia, where our professional wine growers strive to maintain the perfect grapes-soilclimate 

equation and increase the potential of the vines that produce the grapes that have 

been successful in the production of Anatolian wines for hundreds of years and to introduce 

wines from international grape varieties grown in Anatolia’s varied micro-climates to achieve 

their best potential when they are transformed into wine. 

As our company celebrates its 82nd year, our products are being produced in modern facilities 

and vineyards located in Ankara-Akyurt, Cappadocia-Gülflehir and Aegean-Kemaliye-Pendore. 

Kavakl›dere Wines has a storage capacity for 19.5 million litres and exports almost 20% of 

its production, which consists of 49 different wines, plus two grape juices, to European, 

American and Far Eastern markets. 

KAVAKLIDERE fiARAPLARI A.fi. 

Çank›r› yolu 6.km 

06750 Akyurt - Ankara - TÜRK‹YE 

T: +90 312 847 50 73 

F: +90 312 847 50 77 


Mr. Devran Aksungur (Trading Director) 

e-mail: devran.aksungur@kavaklidere.com 

www.kavaklidere.com 


T : +(44) 0 20 8556 64 44 

F : +(44) 0 20 8556 66 88 

e-mail: sales@tees.co.uk 

MAN‹SA 

(PENDORE) 

‹ZM‹R 

DEN‹ZL‹ 

(GÜNEY) 

‹ZM‹R 



Cabernet S. 

Carignan 

Chardonnay 

Grenache 

Merlot 

Sangiovese 

Sauvignon B. 

Shiraz 

MAN‹SA 



Carignan 

Chardonnay 

Grenache 


Merlot 

Öküzgözü 

Sangiovese 

Sauvignon B. 

Shiraz 

Malbec 

Tempranillo 

ADAPAZARI 

ANKARA 

DEN‹ZL‹ 

Bo¤azkere 


Cabernet S. 

Chardonnay 

Çalkaras› 


Merlot 

Öküzgözü 

Sangiovese 

Sauvignon B. 

Shiraz 

Sultaniye 

Pinot Noir 

ADAPAZARI 

Sauvignon B. 

NEVfiEH‹R 

(CAPPADOCIA) 

ANKARA 

Bo¤azkere 


Öküzgözü 

TOKAT 

NEVfiEH‹R 

Chardonnay 

Dimrit 

Emir 


Malbec 

Narince 

Öküzgözü 

Sauvignon B. 

Tempranillo 

MALATYA 

KAVAKLIDERE Wines 

TOKAT 

Narince 

ELAZI⁄ 

D‹YARBAKIR 

MALATYA 

Öküzgözü 

ELAZI⁄ 

Bo¤azkere 

Öküzgözü 

D‹YARBAKIR 

Bo¤azkere


Cotés d'Avanos 

Narince- 

Chardonnay 

2009 



Prestige 

Narince 

2008 


Price Category: E 

Egeo 


2009 



Selection 

Narince-Emir 

2008 



Vin-Art 

Narince - 

Chardonnay 

2009 



Ancyra 

Narince 

2009 



Ancyra 

Muscat 

2009 



Çankaya 

2009 



Sade 

Emir 

2009 



Egeo Rose 

2009 



Lal 

2010 



Pendore 

Syrah 

2008 



Cappadocia 


Anatolia) 

Cappadocia 


Anatolia) 

Adapazar› 

(Marmara) 

Tokat 

(Mid-Eastern 

Anatolia), 

Cappadocia 


Anatolia) 

Cappadocia 


Anatolia) 

Tokat 

(Mid-Eastern 

Anatolia) 

‹zmir 

(Aegean) 

Cappadocia 


Anatolia), 

Cappadocia 


Anatolia), 

Denizli 

(Aegean) 

Cappadocia 


Anatolia) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Manisa 

(Aegean) 

70% Narince, 

30% Chardonnay 

100% Narince 


Blanc 

50% Narince, 

50% Emir 

60% Narince, 


100% Narince 

100% Muscat 

34% Narince, 

33% Emir, 

33% Sultaniye 

100% Emir 

60% Çalkaras›, 

25% Syrah (Shiraz), 

15% Grenache 

100% Çal Karas› 

100% Syrah (Shiraz) 

International Wine Challenge 2010, Bronze 

Int. Wine&Spirits Comp. 2010, Bronze 

Decanter 2010, Commended 

San Francisco Wine Comp. 2010, Silver 

Selection Mondials 2010, Silver 

Int. Wine Challenge 2010, Bronze 

Decanter 2010, Bronze 

Int. Wine Challenge 2010, Commended 


Vinalies Int. 2010, Silver 




Selection Mondials 2010, Silver 

Vinalies International 2010, Silver 

Vinitaly 2010, Gran Manzione 


Int. Wine& Spirit Comp. 2010, Bronze 

Int. Wine Competition 2010, Bronze 

San Francisco Wine Comp. 2010, Bronze 

Challenge Int. du Vin 2010, Gold 



San Francisco Wine Competition 2010, 

Bronze 


International Wine Challenge 2010, 

Commended 

Mondial du Rose 2010, Gold 

San Francisco Wine Comp. 2010, 

"Best Rose Double Gold" 

Mundus Vini 2010, Silver 

Selection Mondiales 2010, Gold 

Int. Wine&Spirits Competition 2010, 

Bronze 

Challenge International du Vin 2010, 

Bronze 


Mondial Rose 2010, Silver 


Selection Mondiales 2010, Gold 

Int. Wine Challenge 2010, Silver 

Concours Mondial de Bruxelles 2010, Silver 

Challenge Int. du Vin 2010 Bronze 

Int. Wine& Spirits Comp. 2010, Bronze 

Vinitaly 2010, Bronze 




Pendore 

Öküzgözü 

2008 



Pendore 

Bo¤azkere 

2008 



Prestige 


2008 



Prestige 

Öküzgözü 

2008 



Prestige 

Bo¤azkere 

2004 



Egeo 

Cab. Sauvignon - 

Merlot 

2008 



Selection 

Öküzgözü 

Bo¤azkere 

2007 



Vin-Art 

Kalecik Karas› - 

Syrah 

2009 



Ancyra 


2009 



Ancyra 

Öküzgözü 

2010 



Yakut 

2009 



Alt›n Köpük 

2009 



Tatl› Sert 

Beyaz 

1999 


Manisa 

(Aegean) 

Manisa 

(Aegean) 

Ankara 

(Mid- 


Anatolia) 

Elaz›¤ 

(Mid-Eastern 

Anatolia) 

Diyarbak›r 

(South East 

Anatolia) 

‹zmir 

(Aegean), 

Manisa 

(Aegean) 

Elaz›¤ 

(Mid-Eastern 

Anatolia), 

Diyarbak›r 

(South East 

Anatolia) 

Ankara 

(Mid-Northern 

Anatolia), 

Denizli 

(Aegean) 

Ankara 

(Mid- 


Anatolia) 

Elaz›¤ 

(Mid-Eastern 

Anatolia) 

Elaz›¤ (Mid- 

Eastern 

Anatolia), 

Diyarbak›r 

(South East 

Anatolia) 

Cappadocia 

(Mid- 

Southern 

Anatolia) 

Tokat 

(Mid-Eastern 

Anatolia) 



100% Kalecik 

Karas› 



50% Cabernet 

Sauvignon, 

50% Merlot 



60% Kalecik Karas›, 

40% Syrah (Shiraz) 

100% Kalecik 

Karas› 




100% Emir 

100% Narince 

Challenge International du Vin 2010, Silver 

Int. Wine&Spirits Comp 2010, Silver 

Int. Wine Challenge2010,Commended 


Challenge International du Vin 2010, Silver 

Int. Wine& Spirits Comp. 2010, Bronze 



Decanter 2010,Commended 



Int.Wine and Spirits Comp. 2010, Bronze 


Int. Wine and Spirits Comp.2010, Bronze 

Concours Mondial De Bruxelles, 2010, 

Gold 

International Wine Challenge, 2010, Silver 

Selections Mondiales, 2010, Silver 

Decanter, 2010, Commended 

Int. Wine& Spirits Competition 2010, 

Bronze 



Challenge Internatiol du Vin 2010, Bronze 



Bronze 

San Francisco Wine Comp. 2010, 

Double Gold 

Mundus Vini 2010, Gold 

Int.Wine Challenge 2010, Commended 

Decanter - Bronze 

Int.Wine and Spirit Comp. 2010,Bronze 

Concours Mondial de Bruxelles 2010, 

Silver 



Int. Wine&Spirit Comp. 2010, Bronze 







Bronze 

Vinalies Internationales, 2010, Gold 

Monde Selection 2010, Silver 

Concours Mondial Bruxells 2010, Gold 

Int. Wine Challenge 2010, Silver 

Decanter 2010, Silver 


TEK‹RDA⁄ 

ED‹RNE 

‹ZM‹R 

After many years in the wine business, Kayra presents its portfolio reflecting years of experience 

and passion devoted to perfection. 

A testament to the true potential of our vineyards, the Kayra wine family is an important proof 

in our ongoing passion to improve winemaking in Turkey. Under the guidance of winemaker 

Daniel O’Donnell, from soil to grape variety, harvest to bottling, Kayra aims to bring the rich 

history and generous spirit of Anatolia to lovers of fine wine. 

Kayra wines are produced from both indigenous Anatolian grapes as well as international 

grapes grown in the best vineyards that are true to our “on-site production” philosophy. 

Our Elaz›¤ Winery in Eastern Anatolia was established in 1942, and the fiarköy Winery in 

Thrace was established in 1996 with annual capacities of 4.7 and 4.5 million litres respectively. 

The wide variety of Kayra wines offer diversity under the brands Kayra Imperial, Kayra Vintage, 

Buzbag Rezerv, Terra, Leona and Buzbag. 

Today, Kayra’s fine unique tastes from Anatolia are listed in many international fine dining 

restaurants and are receiving awards in international competitions. 

In 2008, Kayra established the Kayra Wine Center as a wine training and information center. 

This project aims to create a platform for wine and horeca professionals, wine enthusiasts 

and academics in Turkey. The Kayra Wine Center is also the Turkish Programme Provider 

for WSET (Wine and Spirits Education Trust). 

Born in Anatolia, wine has always been among mankind’s most noble culinary achievements; 

so much so that it has been known as the “water of life,” and referred to in sayings like “the 

truth is in the wine.” Now, it is time for wine to regain its glory in the land where it belongs.. 

Kayra Wines,Mey Alc Beverages Inc 

Abide-i Hurriyet Caddesi No: 211 Bolkan Center 

34381 fiiflli / ‹stanbul 

T: +90 212 373 46 36 

F: +90 212 373 46 23 


Ms. Meltem Zeynep Coskun 

(Wine Division Foreign Trade Brand Manager, Mey Alcoholic Beverages Inc) 

e-mail: meltem.coskun@mey.com.tr 

www.kayrawines.com 


T : +(44) 0 20 8556 64 44 

F : +(44) 0 20 8556 66 88 

e-mail: sales@tees.co.uk 

MAN‹SA 

DEN‹ZL‹ 

(GÜNEY) 

ED‹RNE 

Cab. Sauvignon 

Merlot 

TEK‹RDA⁄ 



Chardonnay 

Gamay 

Merlot 


Semillion 

Shiraz 

Viognier 

‹ZM‹R 



Chardonnay 

Merlot 


Shiraz 

Sangiovese 

MAN‹SA 

Chardonnay 

Merlot 

Shiraz 

NEVfiEH‹R 

(CAPPADOCIA) 

DEN‹ZL‹ 

Bo¤azkere 

Cab.Sauvignon 

Chardonnay 

Kalecik karas› 

Merlot 

Öküzgözü 

KAYRA Wines, 

MEY Alcoholic Beverages Inc. 

TOKAT 

NEVfiEH‹R 

Emir 

TOKAT 

Narince 

ELAZI⁄ 

D‹YARBAKIR 

ELAZI⁄ 

Bo¤azkere 


Grenache 

Merlot 

Öküzgözü 

D‹YARBAKIR 

Bo¤azkere


Kayra Vintage 

Chardonnay 

2009 



Terra 


White 

2010 



Terra 


Rosé 

2009 



Terra 


2009 



Buzbag Rezerv 

2004 



Buzbag Rezerv 

2005 



Buzbag Rezerv 

2006 



Kayra Vintage 

Sangiovese 

2007 



Kayra Vintage 

Merlot 

2008 



Kayra Vintage 

Cabernet 

Sauvignon 

2008 



KayraVintage 

Shiraz 

2009 



Kayra Vintage 

Öküzgözü 

2008 



Denizli 

(Aegean) 100% Chardonnay 

Denizli 

(Aegean) 100% Kalecik Karas› 

Denizli 


Denizli 


Elaz›¤ 

(Mid-Eastern 

Anatolia), 

Diyarbak›r 

(South East 

Anatolia) 

Elaz›¤ 

(Mid-Eastern 

Anatolia), 

Diyarbak›r 

(South East 

Anatolia) 

Elaz›¤ 

(Mid-Eastern 

Anatolia), 

Diyarbak›r 

(South East 

Anatolia) 

Manisa 

(Aegean) 100% Sangiovese 

Denizli 

(Aegean), 

Tekirda¤ 

(Marmara), 

Manisa 

(Aegean) 

‹zmir 

(Aegean), 

Tekirda¤ 

(Marmara) 

Denizli 

(Aegean) 100% Shiraz 

Elaz›¤ 

(Mid-Eastern 

Anatolia) 




50% Bogazkere 


50% Bogazkere 

100% Merlot 

100% Cabernet 

Sauvignon 


International Wine & Spirits 

Competition, UK, 2009 Bronze 

Vinitaly Wine Competition, Italy, 

2009, Special Mention 



Kayra Vintage 

Bo¤azkere 

2008 



Kayra Imperial 

Shiraz 

2005 




Öküzgözü Blend 

2006 




Cabernet 

Sauvignon 

2008 



Denizli 

(Aegean) 

Denizli 

(Aegean) 95% Shiraz, 

5% Petit Verdot 

Elaz›¤ 

(Mid-Eastern 

Anatolia), 

Diyarbak›r 

(South East 

Anatolia) 

‹zmir 

(Aegean), 

Tekirda¤ 

(Marmara) 



6% Bogazkere, 

7% Syrah, 

7% Petit Verdot 

100% Cabernet 

Sauvignon 

Challenge International du Vin, 

2009, UK, Silver 

Decanter World Wine Awards, 

2009, UK, Bronze 

International Wine & Spirits Competition, 

2009, UK, Bronze 

Grand Harvest Award USA, 

2009, Bronze 

Finger Lakes International Wine 

Competition 2010, USA Bronze 

International Wine Challenge 

2010, UK Bronze 

Concours Mondial de Bruxelles 

2010, Belgium, Bronze 

International Wine & Spirits 

Competition 2010, UK Bronze 


Likya winery began vineyard investments in 1999, planting well known international grape 

varieties and Turkish grape varieties in an area of 25 hectares. Likya winery was established 

in 2007 in the vineyard. 

Likya is a chateau producer, producing wines only from its own vineyards which are located 

in the Elmali town of Antalya. Antalya is located in southern Turkey (Mediterranean). Likya 

vineyards are located at 1100 metres altitude. Likya refers to the Lycian civilization in Turkish. 

It is a Project of re-birth of an ancient city of wine. 

Vineyards are located in the ancient terroir of Arykanda and Oenoanda. Both are ancient 

Lycian cities. Arykanda has a winery in the city. Oenoanda means city of wine. The same city 

was called Wiyanawanda by the Hittites before the Lycians. Wiyanawanda also means city 

of wine. The verbs wine, vin, vinum come from the Wiyana verb in Hittites in the Indo- 

European language system. So it is the father verb of wine and this territerium is the first in 

the world called city of Wine. 

Likya is not only the re-birth of the city of wine after 4500 years, but also the first and the 

only winery in southern Turkey; as well as the first vineyards of the Taurus Mountains 

Owner Burak Özkan is the winemaker. 

ÖZKAN fiARAPÇILIK GIDA TUR‹ZM VE PAZARLAMA 

Yeflilbahçe Mah. Metin Kasapo¤lu Cad. Armada Apt. No:44/3 

Lara-Antalya-Turkey 

T: +90 242 311 06 91 

F: +90 242 311 06 92 


Mr. Burak Özkan (Owner) 

e-mail: info@likyawine.com 

www.likyawine.com 

UK Office: info@likyawine.co.uk 

ELMALI 

ELMALI 

Bo¤azkere 

Cabernet S. 

Chardonnay 


Malbec 

Merlot 

Öküzgözü 

Pinot Noir 

Sauvignon B. 

Shiraz 

L‹KYA Wines


Likya 

Arykanda 

2009 



Likya 

Arykanda 

2009 



Likya 

isinda 

2009 



Likya K›z›lbel 

Merlot-Syrah- 

Öküzgözü 

2008 



Likya 

Podalia 

2008 





Bo¤azkere 

2007 





Bo¤azkere 

2008 



Elmal› 

(Mediterranean) 

Elmal› 


Elmal› 


Elmal› 


Elmal› 


Elmal› 


Elmal› 



Blanc 


100% Kalecik 

Karas› 

33% Merlot, 

33% Syrah, 



30% Malbec 

80% Cabernet 

Sauvignon, 


60% Cabernet 

Sauvignon, 


AWC Vienna 2010, Silver 

Internatioanal Wine Challenge 2010, 

Commended 



Challenge International 

Du Vin France 2010, Bronze 

Concours Mondial de 

Bruxelles 2010, Grand Gold 


International Wine Challenge 2009, 

Commended 

Commended Internatioanal 

Wine Challenge 2010, Bronz 

AWC Vienna 2010, Gold 


Internatioanal Wine Challenge 2010, 

Commended 



“Wine-making is the art of transmitting the features of the grape to the wine it will become 

in the best possible way.” 

The Pamukkale Winery has adopted this principle in its production 

The Pamukkale Winery was founded in 1962 by the eldest one of the Tokat brothers, Fevzi 

Tokat, in the north of the province Denizli in the city of Güney. The Pamukkale Winery is one 

of the several hundreds of wineries which created and sold barrels of wine in Anatolia in that 

period. 

One of the most significant wine cultivation-areas in Turkey is the Güney plateau, through 

which the River Menderes passes. The climate there is similar to that of the Napa valley, while 

the condition of the soil is like that in Bordeaux. This plateau, which is 850 m above sea level, 

is privileged to have moist earth with limestone and pebbles. 

The company greatly improved in 1972 after another of the Tokat brothers, Yasin, graduated 

from the agricultural faculty in the area of food and fermentation. It was then that the company 

took on the management and the responsibility of the production. 

In cooperation with the leading wine cultivation institutions, the local manufacturers had the 

opportunity to continue their education. Hundreds of thousands of grape vines and plant 

protection agents were provided free of charge. The main target of Pamukkale Winery was 

to increase local wine cultivation. Because of the surge in the cultivation of grapes, many people 

returned to the wine-growing region and for this the company can be very proud. 

Production capacity is approximately 4 million litres per year and Pamukkale Winery has 

achieved one of the most modern arrangements between Turkey and Europe. Since 1989, 

20% of Pamukkale Winery’s wine production has been for Germany and France. It has also 

been exported to the Netherlands, Denmark, Austria and other European countries as well 

as to countries in the Far East. 

Pamukkale Winery’s chief goal is to use the most modern technology to produce the best 

quality wine at the best prices for all those who share a love of wine. 

Pamukkale fiarapç›l›k Pazarlama Ticaret A.fi. 

Tilkilik Mah. 9. Sok. No: 30/A 

20460 Güney - DEN‹ZL‹ - TÜRK‹YE 

T: +90 258 451 20 24 

F: +90 258 451 21 00 


Mr. Andaç Ifl›k (Quality Assurance Manager) 

e-mail: pamukkale@pamukkalesarap.com 

www.pamukkalesarap.com 

Anatolian Foods Ltd. 

Unit 2&3 Langhedge Lane Industrial Estate, 

Langhedge Lane, Edmonton, London, N18 2TQ 

T: 020 8807 32 78 

F: 020 8807 35 74 

e-mail: sales@anatolianfoods.com 

DEN‹ZL‹ 

(GÜNEY) 

DEN‹ZL‹ 

Bo¤azkere 



Cabernet S. 

Chardonnay 

Çalkaras› 


Merlot 

Öküzgözü 

Pinot Noir 

Sangiovese 

Sauvignon B. 

Shiraz 

Sultaniye 

PAMUKKALE Wines

BRAND VINEYARDS GRAPE/S 

Senfoni 

Dry White 

2009 


Price Category: A 

Anfora Trio 

Dry White 

2009 



Anfora 


2009 



Anfora 

Chardonnay 

2009 



Anfora Reserve 

Chardonnay 

2007 



Nodus 

Chardonnay 

2009 



Senfoni 

Dry Rose 

2010 



Anfora Trio 

Dry Rose 

2009 



Senfoni 

DryRed 

2008 



Anfora 


2007 



Anfora Trio 

Dry Red 

2008 



Anfora 

Öküzgözü - Bo¤azkere 

2008 



Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

100% Sultaniye 

40% Chardonnay, 

30% Narince, 

30% Sultaniye 

100% Sauvignon Blanc 




75% Çalkaras›, 

25% Shiraz 

40% Shiraz, 


20% Cabernet Sauvignon 

25% Shiraz, 

25% Merlot, 



100% Kalecik Karas› 

40% Shiraz, 







Anfora 

Shiraz 

2007 



Anfora 

Merlot 

2008 



Anfora 


2008 



Anfora Reserve 

Shiraz 

2006 



NODUS 


2009 



NODUS 

Shiraz 

2009 



NODUS 

Merlot. 


2009 



Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

100% Shiraz 

100% Merlot 


100% Shiraz 


100% Shiraz 

70% Merlot, 

30% Cabernet Franc 


SELENDI Wines was established in 2000. The vineyard in Akhisar was planted in land that 

was previously a tobacco farm and is 80m above sea level. It consists of 1.5 acres of vineyard 

with Cabernet Sauvignon, Merlot and Shiraz as the grape varieties. About 6000-7000 bottles 

have been produced every year since 2004. The winery is located at the center of the vineyard 

and has the highest quality equipment necessary for best quality wine. 

The new vineyard that was planted in 2005 and 2007, by the village Sarnic, is home to Cabernet 

Sauvignon, Merlot, Shiraz, Cabernet Franc, Granache, Mourvedre, Cinsault, Petit Verdot, 

Chardonnay and Viognier grapes. The Sarnic vineyard is 30 km north of Akhisar, 800m above 

sea level and is 8.5 acres. Sarnic vineyard’s viticulture is Organic. There is a continuing construction 

of a new winery overlooking this vineyard. 

With the addition of the Sarnic vineyard to our Akhisar vineyard, the production is expected 

to increase from 6000 to 60,000 bottles by the 2013 vintage. 

SELENDI wines are boutique productions and made with chateau-style care. Selendi grapes 

are hand-picked and later hand-selected on conveyor belts before being sent to stainless-steel 

tanks. 

Selendi 2008 is a blend of Cabernet Sauvignon, Merlot, Shiraz and Cabernet Franc. The label 

of Selendi has been a painting by a different contemporary Turkish artist changing every vintage. 

We launched our first Rose wine last year, named Gulpembe. Gulpembe 2010 is a blend of 

Mourvedre-Grenache-Cinsault-Shiraz and consists of 2600 bottles. 

Our winemaker was Jean Luc Colin and oenologist was Bernard Grandchamp until the end 

of 2009. Our new winemaker and oenologist is Andrea Paoletti, joining us in December 2009. 

SELEND‹ WINERY 

Çay Mevkii Moral›lar Köyü 

Akhisar - Manisa - TÜRK‹YE 760036850 

T: + 90 533 332 5757 

T: + 44 75 00900221 


Ms. Pelin Ongor Zaimoglu (Wine producer / Owner) 

www.selendi.com.tr 

e-mail: pelinzaimoglu@selendi.com.tr 

Seeking Representation 

MAN‹SA 

MAN‹SA 



Carignan 

Chardonnay 

Grenache 


Malbec 

Merlot 

Öküzgözü 

Sangiovese 

Sauvignon B. 

Shiraz 

Tempranillo 

SELEND‹ Wines


Gülpembe 

2010 



Selendi 

2008 



Manisa 

(Aegean) 

Manisa 

(Aegean) 

30% Grenache, 

26% Shiraz, 

25% Mourvedre, 

19% Cinsault 

40% Cabarnet Sauvignon, 

34% Shiraz, 

20% Merlot, 

6% Cabernet Franc 


‹ZM‹R 

In 1942, after having discovered vineyards and winemaking in France, Mr. ‹sa Güner, a firstgeneration 

immigrant from Bulgaria, founded his own winery in ‹zmir, Turkey. Understanding 

that there was outstanding natural potential in Turkey for wine production, he purchased 4 

hectares and started planting vineyards. In 1958, Mr. Güner’s sons, Mr. Gökhan Güner and 

Mr. Coflkun Güner joined the business developing the property to 50 hectares. Nowadays 

the property, composed of 160 hectares of vineyard and a first class restaurant (‹sabey), is 

managed by the third generation of the Güner family. Sabri, Rasim, Murat, Enis and Cem 

represent the new team. They are assisted by experienced french consultant Mr. Florent 

Dumeau from the Bordeaux region. Sevilen Group has been working on the terroir approach 

(Soil, local climate and vineyard architecture, rootstock, varietal, vine spacing, leaf area per 

hectare, crop per vine) with already outstanding results. 

Today, Sevilen produces grapes for premium wines on two sites: 

• Aegean area, around ‹zmir, a warm Mediterranean climate 

• Anatolia plateau, a cool Mediterranean climate 

In ‹zmir (150 metres of elevation) climate conditions are close to those of Bari or Athens. In 

the Anatolian plateau (900 metres of elevation), climate conditions are similar to the Rhône 

valley (Hermitage, Chateauneuf du Pape) but drier during the summer. 

On both sites, soils are unique with a complex distribution, alternation of chalk and shale 

(heavy clay) and occurrence of limestone. 

This diversity of soil and climate allows the production of very qualitative white and red wine 

always presenting a unique expression. After having totally restructured part of his vineyard, 

plus adding new plantations, Sevilen Group now produces one million bottles/year of qualitative 

wines. 

Winemaking techniques are very modern. With a full brand new reception (double sorting 

table), the pre-fermentative process respects the integrity of the grapes, which are all handharvested. 

Working with gravity, juices and wines are moved as carefully as possible throughout 

the aging process. A selection of top French cooperage, in association with a Turkish university, 

has been developed in order to research the best solutions for our wines. 

SEV‹LEN VINEYARDS & WINERY 

Akçay caddesi no:239 Gaziemir-‹zmir 35410 TÜRK‹YE 

T: +90 232 251 29 17 

F: +90 232 251 02 35 


Mr. Enis GÜNER (Marketing Director) 

e-mail: info@sevilengroup.com 

www.sevilengroup.com 


TEK‹RDA⁄ 

DEN‹ZL‹ 

(GÜNEY) 

‹ZM‹R 



Cabernet S. 

Carignan 

Chardonnay 

Grenache 

Merlot 

Petit Verdot 

Sangiovese 

Sauvignon B. 

Shiraz 

DEN‹ZL‹ 

Bo¤azkere 


Cabernet S. 

Chardonnay 

Çalkaras› 


Merlot 

Öküzgözü 

Sangiovese 

Sauvignon B. 

Shiraz 

Sultaniye 

Petit Verdot 

Pinot Noir 

SEV‹LEN Wines


900 

Fume Blanc 

2009 



Premium 

Chardonnay 

2009 



900 

Pink Fume 

2009 



Sevilen 


2009 



Centum 

2007 



900 

Cabernet 

Sauvignon 

2007 



Late Harvest 

2009 



Denizli 

(Aegean) 

‹zmir 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

Denizli 

(Aegean) 

‹zmir 

(Aegean) 


Chardonnay 

Merlot 


Syrah 

Cabernet 

Sauvignon 

Muscat 

AWC Vienna 2010, 

Silver 


Gold 


Gold 


Gold 


‹ZM‹R 

Vinkara was founded in Kalecik, Ankara in 2003 on 590 acres of land with a modern production 

facility and vineyard at an altitude of 650 meters. The vineyard had been planted on 412 acres 

neighbouring the K›z›l›rmak river in the Kalecik region which has a unique place in the Turkish 

wine industry with its special microclimate. 60% of the vineyard has been allocated to the 

Kalecik Karas› grape. The company is a wholly-owned subsidiary of KISKA Holding which also 

owns the Marmara Hotels & Residences Chain. We currently have a broad and balanced 

portfolio of indigenous and international grape varieties and also quality offerings in different 

price segments. The main objective of VINKARA is to provide the accompaniment of wine 

to wider moments of life and increase the pleasure in the glass. We wish you sip our diligently 

processed wines from our vineyard with joy. 

Production Capacity: 1.5 million litres 

Oenologist: Mr. Marco Monchiero 

V‹NPA GIDA VE T‹CARET A.fi. 

Osmanl› Sokak Gülfidan Apt. No:23 Taksim ‹stanbul TURKEY 

T:+90 212 252 53 00 

F:+90 212 243 43 42 


Mr. Osman Karasoy (Export Manager) 

e-mail: osmankarasoy@vinkara.com 

www.vinkara.com 


DEN‹ZL‹ 

(GÜNEY) 

‹ZM‹R 



Cabernet S. 

Carignan 

Chardonnay 

Grenache 

Merlot 

Sangiovese 

Sauvignon B. 

Shiraz 

ANKARA 

DEN‹ZL‹ 

Bo¤azkere 


Cabernet S. 

Chardonnay 

Çalkaras› 


Merlot 

Öküzgözü 

Sangiovese 

Sauvignon B. 

Shiraz 

Sultaniye 

Pinot Noir 

ANKARA 

Bo¤azkere 


Öküzgözü 

NEVfiEH‹R 

(CAPPADOCIA) 

V‹NKARA Wines 

NEVfiEH‹R 

Chardonnay 

Dimrit 

Emir 


Malbec 

Narince 

Öküzgözü 

Sauvignon B. 

Tempranillo 

TOKAT 

TOKAT 

Narince 

ELAZI⁄ 

Bo¤azkere 

Öküzgözü 

ELAZI⁄ 

D‹YARBAKIR 

D‹YARBAKIR 

Bo¤azkere


Vinkara 

White 

2010 



Quattro 

White 

2010 



Doruk 

Emir 

2010 



Doruk 


2009 



Doruk 

Narince 

2010 



Doruk 

Chardonnay 

2009 



Quattro 

Rose 

2010 



Vinkara 

Red 

2007 



Quattro 

Red 

2008 



Doruk 


2009 



Doruk 

Öküzgözü 

2009 



Doruk 

Merlot 

2009 



Nevflehir 

(Mid-Southern Anatolia), 

Tokat 

(Mid-Eastern Anatolia), 

Denizli (Aegean) 

Denizli (Aegean), 

Nevflehir 

(Mid-Southern Anatolia), 

Tokat 

(Mid-Eastern Anatolia), 

Denizli (Aegean) 

Nevflehir 

(Mid-Southern Anatolia) 

Denizli 

(Aegean) 

Tokat 

(Mid-Eastern Anatolia) 

Denizli 

(Aegean) 

Ankara 

(Mid-Northern Anatolia) 

Ankara 

(Mid-Northern Anatolia), 

Diyarbak›r 

(South East Anatolia), 

Ankara 


Manisa (Aegean), 

Manisa (Aegean), 

Ankara 


Diyarbak›r 

(South East Anatolia), 

Manisa (Aegean) 

Ankara 


Ankara 


Ankara 


Denizli 

(Aegean) 

40% Emir, 

40% Narince, 

20% Sultaniye 

30% Sultaniye, 

30% Emir, 

30% Narince, 


100% Emir 

100% Sauvignon Blanc 

100% Narince 



20% Hamburg Muscat 




10% Cabernet Sauvignon, 

10% Alicante Boushe 



20% Alicante Boushe 

100% Kalecik Karas› 


100% Merlot 



Doruk 

Öküzgözü. 

Bo¤azkere 

2009 



Doruk 

Bo¤azkere 

2008 



Doruk 


2009 



Ankara 


Diyarbak›r 

(South East Anatolia) 

Ankara 


Diyarbak›r 

(South East Anatolia) 

Ankara 


Denizli 

(Aegean) 




100% Cabernet 

Sauvignon 


Winemakers’ Choice 

DOLUCA Wines 

Karma Cabernet Sauvignon & Öküzgözü 2008 

Winemaker: Ahmet Kutman 

The goal of our Karma series was to create a group of wines by blending a well-known international 

variety with a local variety of Turkey. In Karma Cabernet Sauvignon & Öküzgözü 2008, the Cabernet 

Sauvignon came from our own vineyards in the Thrace region. Hot weather and little rain provided low 

yields resulting in a round, spicy and well-structured Cabernet Sauvignon. The fruity, lively and always 

friendly Öküzgözü came from the Eastern Anatolia region. The two varieties went through the fermentation 

process separately. After blending, the wine was aged in French and American oak barrels for 13 months. 

Karma Cabernet Sauvignon & Öküzgözü 2008 has cherry, black currant and cocoa characters on the nose 

and well rounded tannins make it firm yet smooth on the palate. In our opinion, this exceptional blend 

is ready to drink now but it could benefit from ageing between 5 to 10 yrs. 

KAVAKLIDERE Wines 

Pendore Bo¤azkere 2008 

Winemaker: Asl› Odman 

Vinification of the indigenous grape Bo¤azkere has been one of the most challenging processes of my 

entire career. Being resistant to the dry climate and the rainfall in late summer, this highly tannic variety 

matures very well with a good acidity at the end of October. We enhance its lovely red fruit and spicy 

aromas by cold maceration and with a gentle extraction we can have not only deep, but also velvety and 

persistent wine. 

KAYRA Wines 

Vintage Öküzgözü 2008 

Winemaker: Daniel O’Donnell 

Unusually dense colour comes from this one of a kind vineyard. Bright chocolate covered cherries burst 

from the glass. Notes of Cedar, dried herbs, fresh ripe red summer berries with the supporting role of 

barrel age bouquet. 

What is setting this vineyard apart is the refreshing balanced acidity. Generous body, even tannin weight 

and depth not found elsewhere. A truly one of a kind wine from a one of a kind vineyard and grower. 

Cheers to you... fiükrü Baran. 

L‹KYA Wines 

Likya Kizilbel Cabernet Sauvignon-Bo¤azkere 2008 

Winemaker: Burak Özkan 

These both strong grapes come together and the characters of the grapes change greatly with this marriage. 

Without using oak barrels we make this wine smooth in the mount with fresh aromas. Long, lively, unique. 

This wine has a strong personality which says to you I am Turkish in the taste. 

PAMUKKALE Wines 

Nodus Shiraz 2009 

Winemaker: Yasin Tokat 

Pamukkale Vineyard is located in Güney / Denizli. The vines are planted at 750 meters elevation and sit 

in red clayed and calcareous soil base. Iron from the red clayed soil helps to obtain the desired dark ruby 

colour and the lime creates the strong structure for aging. Complex aromas were created by the cool 

nights in this region. Low yield Shiraz grapes were harvested early in the morning and immediately 

processed in the winery near vineyards. Maceration and fermentation were completed in classic French 

style-cooled concrete tanks. The wine was laid to rest for 12 months resulted in limited 7 barrels which 

was bottled in November 2010. The wine has a lovely balance of tannin and acid. Black pepper, blackberry, 

marzipan and roasted hazelnut on the nose. Full-bodied with soft tannins and a long, caressing finish. Best 

time for drinking: 2010-2016 

SELEND‹ Wines 

Selendi 2008 

Winemaker: Andrea Paoletti 

Selendi 2008 is a blend of Cabernet Sauvignon, Merlot, Shiraz and Cabernet Franc. It has 14% alcohol 

content. The nose of this wine shows red fruits, raspberries and mild spices such as black pepper and 

clove. The aromas on the palate follow the nose with raspberry and clove. This is a well balanced and a 

sophisticated red wine with preserved fruitiness and complexity of French oak. 

SEV‹LEN Wines 

Sevilen Centum Syrah 

Winemaker: Florent Dumeau 

On the palate, this wine shows intense blueberry and blackberry flavours along with intriguing notes of 

smoked meat, caramel, toast and a racy streak of minerality. Soft tannins and nice natural acidity make 

this wine very well balanced. A lingering finish makes you come back for another sip. 

V‹NKARA Wines 

Vinkara Doruk Kalecik Karas› 2009 

Winemaker: Marco Monchiero 

We are in a very special region especially for climatic characteristics. The history of the region dates back 

to Hittites, 1400 BC. We are at the north of central Anatolia at an altitude of 650 meters. This provides 

us high acidity and aroma. Mountains at the west with an altitude more than 2000 meters create a micro 

climate. In sunny periods, these mountains induce weather streams. Rain water is collected in the mountains 

during fall and spring. 

In April and May, we have a natural water source: rain water. The soil is calcareous with 30% clay. The 

roots of the grapevine can reach 2 meters (a middle level depth) and give a high yield. The level of nutrition 

for the grapes is optimum (not too much, not too little). Kalecik Karasi is a smooth, subtle, fruity, round, 

sweet and elegant grape with less acidity. It has tart cherry, raspberry and redcurrant flavours and is a 

good match with lighter food.

TURKEY: DID YOU KNOW? 

Turkey's Little Known Facts... 

Istanbul is the only city in the world located on two continents, Europe and Asia. In its thousands 

of years of history, it has been the capital of three great empires - Roman, Byzantine and 

Ottoman. 

The oldest known human settlement in the world is located in Çatalhöyük, Turkey, dating 

back to 6500 B.C. The earliest landscape painting in history was found on the wall of a 

Çatalhöyük house, illustrating the volcanic eruption of nearby Hasanda¤. 

Two of the Seven Wonders of the Ancient World stood in what is now Turkey - the Temple 

of Artemis at Ephesus and the Mausoleum of Halicarnassus in Bodrum. 

The Turks introduced coffee to Europe. 

The first coins ever minted were done so at Sardis, the capital of the ancient kingdom of Lycia, 

at the end of the seventh century B.C. 

The word "turquoise" comes from "Turk" meaning Turkish, and was derived from the beautiful 

colour of the Mediterranean Sea on the southern Turkish coast. 

The Turks first gave the Dutch their famous tulips that started the craze for the flower in 

England and the Netherlands. Bulbs brought to Vienna from Istanbul in the 1500s were so 

intensely popular that by 1634 in Holland it was called "tulipmania". People invested money 

in tulips as they do in stocks today. This period of elegance and amusement in 17th century 

Turkey is referred to as "The Tulip Age." 

The most valuable silk carpet in the world is in the Mevlana Museum in Konya, Turkey. Marco 

Polo's journeys in the thirteenth centuries took him here and he remarked that the "best and 

handsomest of rugs" were to be found in Turkey. 

Many important events surrounding the birth of Christianity occurred in Turkey. St John, St 

Paul and St Peter all lived and prayed in southern Anatolia. Tradition has it that St John bought 

Virgin Mary to Ephesus after the Crucifixion, where she spent her last days in a small stone 

house (Meryemana Evi) on what is now Bülbülda¤› (Mount Koressos). It remains a popular 

pilgrimage site for Christians to this day. 

Many archaeologists and biblical scholars believe Noah's Ark landed on A¤r› Da¤› (Mount 

Ararat) in eastern Turkey. 

The seven churches mentioned in the Book of Revelation are all found in Turkey: Ephesus, 

Smyrna, Pergamum, Thyatira, Sardis, Philadelphia and Laodicea. 

A cave known today as the Grotto of St Peter or Church of St Peter, is believed to be where 

the apostle Peter preaches when he visited Antioch (Antakya, in southern Turkey). It is widely 

considered to be one of the earliest Christian houses of worship. In 1963, the papacy designated 

the site as a place of pilgrimage and recognised it as the world's first cathedral. Every year on 

June 29, a special service held at the church, is attended by Christians from around the world. 

Anatolia is the birthplace of many historic figures and legends such as the poet Homer, King 

Midas, Herodotus (the father of history) and St Paul the Apostle. 

St Nicholas or Santa Claus as he is known today, was born and lived in Demre (Myra) on 

Turkey's Mediterranean coast. The village contains the famous Church of St Nicholas with the 

sarcophagus believed to be his tomb. 

The first man ever to fly was Turkish. Using two wings, Hezarfen Ahmet Celebi flew from the 

Galata Tower over the Bosphorus to land in Üsküdar in the 17th century.

Sanayi Mah. Sultan Selim Cad. Turan Sok. No: 21 

34416 4. Levent - ISTANBUL / TÜRK‹YE 

Phone: +90 212 269 34 82 

Fax: +90 212 269 47 20 

e-mail: info@winesofturkey.org 

www.winesofturkey.org

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