Best Of Paşaeli White Wine Tasting Set Of 6

Best Of Paşaeli White Wine Tasting Set Of 6

• Paşaeli Sıdalan White Wine is produced from Sıdalan grapes which is an indigenous variety native to north Kaz Dağları in north Aegean, close to the site of ancient Troy. Sıdalan is picked from a single vineyard at an elevation of 300 meters. The grapes were pressed with whole clusters. Made 100% in stainless-steel tanks, then aged on lees for 3 months. Pale and gently herbal and chalky/dusty on the nose, rather Chablis-like, with a slight woody note (not oaky). On the palate there is a little more obvious fruit, melon and pear, and the freshness is enhanced by the leesy texture and the slight friction that gives. Subtle and textured. Long even though it does not have a particularly intense flavor. (Julia Harding)

• Paşaeli ‘Blanc de Noirs’ Çalkarası White Wine is produced from Çalkarası grape variety which is native to Çal – Denizli and grown in a single vineyard at an altitude of 950 meters. The grapes were pressed as whole bunch and only the initial juice is taken. It is fermented in stainless steel tank at 18°C. It was kept in a stainless-steel tank for 3 months on its fine lees and stirred once a week to add complexity to the wine. Pale white with a hint of blush in color; very delicate notes of strawberries, and raspberries together with orange blossom and stony minerality on the nose. The fruit intensity carries over onto the palate with firm minerality and persistence, chewy finish.

• Paşaeli Meşeli Yapıncak white wine is produced using local Yapıncak raisins from a single 30-year-old vineyard in Yayaköy. Cool, rainy winters and hot summers are characteristic of the climate, with an average temperature of 28°C and 24°C in August and September respectively. The soil is a mix of gravel and sand with good drainage. The vines are led in the lead and conventional cultivation methods are applied. The raisins were pressed in whole bunches. It is partially fermented in stainless steel vats and partially in 225-litre French oak barrels at 18°C, then aged on the lees for 5 months. Both parts were kept on their fine lees for 3 months and stirred once a week to add complexity to the wine.

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