Tom Cannavan wrote: "Every time I taste a red Karasi I am reminded of Pinot Noir. Most of the wines I've tasted have been in a very soft, open style, long-aged in oak, but though still Pinot-esque this is all crunch and bold cherry juiciness, a touch of prune or raisin, but fresh, just rounded out with a sheen of oak into the soft but still structured finish."
Matthew Jukes in MoneyWeek described the Kayra Kalecik Karasi as "a stunner", "a spectacular red" and an "amazing wine"...
It won Silver in three competitions - the International Wine Challenge "Juicy red plum and red currant. Sour cherry tannins. The wine has concentration and length. Modern style.", the Sommelier Wine Awards "Vibrant red cherry and raspberry aromas, followed by a zingy palate with high, racy acidity, but it's juicy and fun", as well as the International Wine and Spirits Challenge.
The wine was made from a blend of two regions: 80% of the grapes came from Denizli, in the Aegean region; 20% came from Ankara, in Central Anatolia which is the home of the Kalecik grape. The vineyards of the Denizli region, which borders Greece, experience a continental climate. The soils in the Denizli vineyard are cooling clay-loam, which are calcareous at high altitudes, providing good water retention and drainage for the vines. The vines are pruned according to the Cordon system and are planted in a north-south orientation. Situated in the middle of the country, Ankara has a continental climate with hot summers and cold winters and has pebbly clay soils in the vineyard.
Kalecik Karasi means Black of Kalecik and is pronounced "kahle-djic-kah-ah-ser". These blue-purple, medium sized grapes were harvested at optimum phenolic maturity. The berries were cold soaked for three days, prior to a cool fermentation which took place in 100% stainless steel, followed by 100% malolactic fermentation. The wine was aged in stainless steel tanks with lees contact for five months, in order to express the character of this native varietal and to highlight the distinct structure, aromas and texture of this unique variety.