Turkish Wine
The Châteauneuf-du-Pape style has made its way to Turkey!
Born in 2000 on the shores of the Marmara Sea in the Thrace region of Turkey, the Barbare estate flourishes in a climate that is favourable to vine growing. The vineyard extends over 25 hectares of vines cultivated in organic and biodynamic agriculture.
As consultant oenologist, Xavier Vignon continue to visit the domaine several times a year in order to support and guide the teams in the vineyards and cellars.
The XL Premier cuvée is the fruit of this joint effort.
notes
94/100 – JEB DUNNUCK
“While outside this report, I was able to taste the 2012 Barbare XL Premier with winemaker Xavier Vignon and it’s a wine that’s well worth seeking out. A blend of Grenache, Syrah and Mourvèdre from clay soils along the Mediterranean Sea in Turkey, it boasts a stunning bouquet of blackberries, leather, spice box, cedar, and flowers. Complex and medium-bodied, with an elegant, seamless texture and fine tannins, it’s a remarkable wine that will keep for 8-10 years.”
Terroir
Located in Turkey, this vine domaine is planted in clay and blue marl soils on a subsoil of sandstone.
Vinification and ageing
Vinification
After the harvest, the wine is fermented in temperature-controlled stainless steel tanks for 2 to 6 weeks, with residual sugar levels kept below 0.5 g/l.
Ageing
This is followed by malolactic fermentation and a long maturation in French oak barrels for a period of 18 to 48 months.
Food and wine pairing
Köfte à la plancha – Börek with spinach and feta cheese – Stuffed vine leaves (dolma) – Turkish mezze with lamb liver
- Aging potential Until 2030
- Service 15/17°C
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