Kuzubağ Çal Karasi Blanc de Noirs 2024
A blanc de noirs made from the indigenous grape variety Çal Karasi showing aromas of lime, citrus, with a touch of thyme and white spices. A dry, light bodied wine with high acidity through to a saline finish with fresh minerality.
Known as Mossyna in Ancient Greece, the region of Çal is situated in the inner Aegean part of Turkey on a plateau 850-1100 metres above sea level. With the Büyük Menderes River (named after the river-god Maiandros) flowing nearby, the terroir is defined by its distinctive clay-loam and calcareous soil and wide ranging temperatures between day and night, with average fluctuations of 19°C. All four seasons can be experienced in Çal which helps to grow a wide range of grape varieties. All 50 hectares of the estate’s vineyards are within the borders of Çal, Denizli planted with 35 year old vines. Grapes are harvested by hand before sunrise. Emphasis is placed on the health of the vineyard, using only Bordeaux mixture (copper, sulphate and quicklime), permitted in organic viticulture. Each grape variety is pruned according to its needs, aiming for a very low yield such as 500-600 kg of grapes per 0.1 hectares to achieve concentration and balance.
The winemaking process is done entirely by gravity. Only free run must is used to avoid any skin contact with fermentation using commercial yeasts at around 15-18°C. Vinification in 100% stainless steel tanks.
Kuzubağ Estate Winery was founded in 2007 by Salih Kuzu and Aslı Kuzu (father and daughter) based in İstanbul and Denizli when the family first planted the vineyards in their hometown of Çal, Denizli, Turkey. Conscious of the region’s distinctive terroir and honouring its centuries-old winemaking heritage, they set out slowly to establish vineyards showcasing indigenous Turkish grapes as well as classic varietals. After patiently waiting 13 years for the vineyards to mature, a 3000 square metre contemporary winery was constructed, discreetly embedded into the landscape at the very heart of the estate. The first vintage was celebrated in 2021. Oenologist and winemaker Ms. Semril Zorlu's main aim in winemaking is to demonstrate the potential of the terroir of Çal, Denizli using exclusively the grapes from the region. 34 hectares are certified organic with the remaining 16 hectares also in conversion to organic, and the wines are in conversion to organic.
