Last week, we met with Mr. Dursun Sevindi at his Meat&Meet restaurant in Şişli. Joining our conversation was Ms. Serap Kahraman İkiz, the winemaker behind the Mistia wines that were added to our menu this year. We had been observing the progress of their winery, which faced delays during the licensing process, from a distance. This time, we had the chance to hear a detailed update directly from the founder. In this article, we will touch upon his journey, the resulting wines, and the challenging conditions of local production in Turkey.
Initially, Meat&Meet did not serve wine, but now it operates with a new approach, offering both its own branded wines and those of other producers. Mr. Dursun Sevindi notes that the peculiar economic conditions in the country have impacted the food and beverage industry, and that the restaurant must rely on other activities to navigate these times.
Chamlija Wines and Mustafa Çamlıca played a significant role in introducing wine enthusiasts to Hüyük Vineyards. The Chamlija Terroir Series, which we also proudly served on the WAYANA menu, was instrumental in bringing attention to the region's endemic grapes. With the start of Mistia's own production, the baton in this race has passed from Chamlija to Mistia.
A specialist in meat, Mr. Dursun Sevindi hails from Hüyük Village in the Konya province. Hüyük is known for its vineyards and grapes, yet the region's grape inventory had remained unexplored until recently. About a decade ago, Dursun, The Butcher (as he is commonly known) developed a closer connection to the wine identity of grapes and realized the potential treasure in his region. Believing that unlocking this treasure must begin in the vineyard, he initially decided to focus on grape production. However, he soon recognized that simply growing grapes wouldn’t suffice; only by processing the grapes themselves could the endeavor succeed. The fact that this decision coincided with a period when Turkey was promoting production-focused investments facilitated the process. The winery was constructed, experimental production permits were obtained, and despite unexpected challenges during the licensing phase, Mistia has now become a fresh brand with the authorization to produce wine.
The wines made from Hüyük’s unique grapes—Hüyük Aküzüm, Kuyucak Aküzüm, Kızıl Üzüm, Sıkkara, and Ten Göynek—are available on the WAYANA menu under the Mistia label. Due to common challenges during the establishment of the winery, Sıkkara and Kızıl Üzüm are currently available only in blends. However, we eagerly await monovarietal examples of these grapes in future harvests. Ten Göynek, which we serveD under the Chamlija label, had already won hearts. The Ten Göynek from Mistia offers a different profile, yet both have their devoted admirers.
Dursun Sevindi emphasizes that Mistia’s production strategy will focus on terroir-driven wines. Their production capacity is 40,000 liters, which aligns with the volume of grapes they can currently obtain from their terroir. This presents a significant opportunity for Mistia to concentrate on its regional products. Of course, there are many other factors businesses must consider. Creating alternative options for a sustainable revenue stream may require revisiting current approaches. Our hope is for Mistia to find success and delight us with wines made from its regional grapes. Winemaking itself is an organic process; with each vintage, the knowledge gained enhances the craft. We are confident that Mistia will surprise us with flavors that we cannot yet imagine.
We warmly welcome Mistia, brought to life under the leadership of Dursun Sevindi, and extend our thanks to winemaker Serap Kahraman İkiz for crafting these wines. Cheers! 🍷
