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Sevilen Sauvignon Blanc 2013

Sauvignon Blanc from Turkey
    12% ABV
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    Currently Unavailable $16.98
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    12% ABV

    Winemaker Notes

    Light straw in color, this wine offers aromas of pineapple, river rock and toast. Flavors of honeydew, guava, orange blossom and bitter almond are evident on the palate. The symmetry of creamy and tangy sensations continues into the smooth finish.

    Critical Acclaim

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    Sevilen

    Sevilen

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    Sevilen, Turkey
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    In 1942, after having discovered vineyards and winemaking in France, Mr. Isa Güner, a first-generation immigrant from Bulgaria, founded his own winery in Izmir, Turkey. Understanding that there was outstanding natural potential in Turkey for wine production, he purchased 4 hectares and started planting vineyards. In 1958, Mr. Güner’s sons, Mr. Gökhan Güner and Mr. Coflkun Güner joined the business developing the property to 50 hectares. Nowadays the property, composed of 160 hectares of vineyard and a first class restaurant (Isabey), is managed by the third generation of the Güner family. Sabri, Rasim, Murat, Enis and Cem represent the new team. They are assisted by experienced french consultant Mr. Florent Dumeau from the Bordeaux region. Sevilen Group has been working on the terroir approach (soil, local climate and vineyard architecture, rootstock, varietal, vine spacing, leaf area per hectare, crop per vine) with already outstanding results.

    Today, Sevilen produces grapes for premium wines on two sites:
    Aegean area, around Izmir, a warm Mediterranean climate
    Anatolia plateau, a cool Mediterranean climate

    An eastern Mediterranean country forming a bridge between the Middle East and Eastern Europe, Turkey has the fifth largest vineyard area in the world but only 3% is made into wine. Most grapes are eaten fresh, dried or made into the popular anise-flavored spirit, Raki, also responsible for only another 3% of production.

    Increase in quality over the last 20 years and focus on indigenous varieties has been limited by Turkey’s Islamist-leaning government.

    Turkey’s white variety, Narince, thrives in the cool central Black Sea province of Tokat at 1,300 feet elevation. At the Aegean Sea, the local Sultana, Turkey’s most widely planted grape, is used for drying but recently is producing some highly aromatic wines. Bornova Misketi, related to Muscat blanc à Petits Grains, is also abundant. Red varieties, Foça Karası and Urla Karası are indigenous and many international varieties are used in production here as well.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

    In the Glass

    From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    INA2352_2013 Item# 142232