Kayra Wines
The next chapter in Turkey’s long winemaking history
Kayra’s Commitment - telling the tale of Anatolia
For a country with such a long winemaking history - Anatolia, it is claimed, is the birthplace of wine - many believe that only now is Turkey starting to realise its potential for producing world class wines thanks to a handful of dynamic, new wineries such as Kayra.
“I’ve made wines in countries all around the world, and none of it prepared me for this”, says Kayra’s Californian Head Winemaker Daniel O’Donnell, who has notched up 20 years’ worth of winemaking expertise in places such as hometown St Helena, Italy, Chile and Australia. “Such a broad range of climatic conditions, soil types and elevations. Such potential! Such a huge grapegrowing culture … but little to no viticultural culture.” Daniel has now been working with Kayra’s young winemaking team for the last 10 years to help them in their quest to reintroduce the indigenous Anatolian varietals to the global wine world. “Kayra is committed to the conservation and continuation of native varietals,” explains O’Donnell. “They really are a national treasure and something I truly believe in.”
The winery has invested considerably in research into the indigenous varietals over the last decade, as they believe the Anatolian varietals have the potential to produce great wines. The winemaking approach is a modern one, but in the pursuit of the true taste of each region with regards to structure, aromas, textures and flavours. Great care is taken by Daniel and his team to blend and mature the wines to express the untouched character of the indigenous varietals.
There is a special focus on grapes such as Öküzgözü, Bogazkere,˘ Kalecik Karası and Narince. Kayra owns vineyards in different regions in Anatolia and is one of very few producers in Eastern Anatolia where it grows Öküzgözü and Bogazkere˘ in its Alpagut vineyards.
Putting Turkey back on the map
Hardly surprising that the Kayra wines lend themselves so well to Turkish and Mediterranean cuisine. But perhaps less expected that the Narince should partner so successfully with Asian influenced dishes and the Öküzgözü (think Turkish take on Malbec) go so well with grilled meats. The food-friendly nature of these wines is something long-time supporters such as Hakkasan, Dinner by Heston Blumenthal and The Fat Duck cottoned on to some little while ago. And as Kayra’s wines begin to find favour further and further afield, it would seem as if this next generation winemaking team is succeeding in its goal of putting Turkey firmly back on the world winemaking map.