{"id":991744,"date":"2025-07-06T19:23:27","date_gmt":"2025-07-06T16:23:27","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991744"},"modified":"2025-07-06T19:23:29","modified_gmt":"2025-07-06T16:23:29","slug":"ayni-uzum-ayni-bag-farkli-yillar","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/ayni-uzum-ayni-bag-farkli-yillar\/","title":{"rendered":"THE SAME GRAPE \u2013 THE SAME VINEYARD \u2013 DIFFERENT YEARS:"},"content":{"rendered":"
\n

A JOURNEY THROUGH TIME WITH KAVAKLIDERE PRESTIGE<\/strong><\/p>\n\n\n\n

We recently had the opportunity to attend a vertical tasting event organized by Kavakl\u0131dere, hosted for wine industry professionals and narrated by the winery\u2019s production team. In the specialized tastings we participate in as the WAYANA team \u2014 focusing on selecting wines for our menu \u2014 we have always been deeply impressed by Yasemin Ta\u015fl\u0131ca, Kavakl\u0131dere Wines\u2019 Marketing Manager. Thanks to her long-standing experience under the Kavakl\u0131dere roof, she doesn\u2019t simply guide us through tastings; she narrates the journeys hidden behind each wine. These tastings hold great significance for us.<\/p>\n\n\n\n

Since 1929, Kavakl\u0131dere Wines has been one of the most prominent players in the Turkish wine industry \u2014 and, in many ways, perhaps the foremost. It should come as no surprise that many professionals who hold key positions in Turkey\u2019s wine production, marketing, and sales channels have, at some point in their careers, had a stint at Kavakl\u0131dere, whether brief or extended. In a country where wine often treads a controversial path, one can only imagine the struggles involved in securing such a position.<\/p>\n\n\n\n

After brief opening speeches by Cevza Ba\u015fman and Yasemin Ta\u015fl\u0131ca, the stage was handed over to two of Kavakl\u0131dere\u2019s winemakers. Sanem Karadeniz and Faruk Kaya, both deeply passionate about their craft, shared the tremendous expertise behind the distinctive character of these wines, speaking with the humility of true professionals. Capturing their insights on paper is, in a sense, recording a moment in time. We hope these reflections will also resonate with fellow wine enthusiasts.<\/p>\n\n\n<\/div>

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PART ONE: KAVAKLIDERE PRESTIGE KALEC\u0130KKARASI 2009 \u2013 2011 \u2013 2019 \u2013 2021<\/strong><\/p>\n\n\n\n

Kalecikkaras\u0131 takes its name from the Kalecik district of Ankara and is one of the grape varieties in Turkey that was saved from near extinction \u2014 a fate shared by many other local varietals. Kavakl\u0131dere played a pivotal role in this grape\u2019s revival. Upon learning about a project conducted by Ankara University\u2019s Faculty of Agriculture aimed at rescuing Kalecikkaras\u0131, Kavakl\u0131dere lent its own resources to the effort. In truth, if we are able to enjoy Kalecikkaras\u0131 today, we owe it to this coordinated struggle waged all those years ago.<\/p>\n\n\n\n

Our winemakers presented maps showing the distribution of Kavakl\u0131dere\u2019s Kalecikkaras\u0131 vineyards and described the specific regions where the Prestige series wines are cultivated, emphasizing the shifts observed there \u2014 particularly under the influence of changing climatic conditions.<\/p>\n\n\n\n

As the presentations progressed, we gained a clearer understanding of the severe decline taking place in our country\u2019s viticultural landscape \u2014 and, to be honest, began to feel the weight of it all.<\/p>\n\n\n\n

We know that virtually every grape variety has its own unique sensitivities at every stage, from the vineyard through to production. Listening to experts describe how closely Kalecikkaras\u0131 must be monitored \u2014 and how even a single day\u2019s delay can yield serious consequences \u2014 was sobering. Nature\u2019s once-generous temperament has changed; both rainfall and underground water reserves are dwindling, with significant impacts on harvest yields.<\/p>\n\n\n\n

During the talk, the technical team emphasized the importance of micro-oxygenation (the controlled, gradual introduction of oxygen into wine, which aids in its aromatic evolution and texture). They also discussed how this process interacts with cork, and highlighted differences between wines aged in magnum bottles (1.5 liters) versus standard bottles (0.75 liters).<\/p>\n\n\n\n

Among the four vintages of Prestige Kalecikkaras\u0131 we tasted, the 2009 vintage had clearly passed its prime. Its fruit aromas had evolved into stewed and jammy fruit notes. In contrast, the 2011 vintage exemplified the graceful maturation we expect from Kalecikkaras\u0131 \u2014 almost whispering, \u201cDrink me before it\u2019s too late.\u201d<\/p>\n\n\n\n

The 2019 vintage stood out with aromas of red fruits intertwined with delicate spice notes on the nose. On the palate, it showcased fine acidity and silky tannins, emerging as one of the most balanced examples in the series \u2014 dignified yet vibrant.<\/p>\n\n\n\n

Our speakers explained that the impact of climate change has become even harsher, particularly since 2020.<\/p>\n\n\n\n

We often tend to think of climate change as merely rising temperatures. Yet the real issue lies in extreme weather events. Conversations with elderly villagers in the vineyard regions revealed that this year\u2019s devastating frost was unprecedented in their lifetimes.<\/p>\n\n\n\n

Terroir is indeed a concept that encompasses climate. Traditionally, climate has been viewed as a stable factor, observable over long periods. But now, we see climate taking on a far more aggressive and volatile personality. This new face of climate change reduces not only yields but also the overall quality of grapes.<\/p>\n\n\n\n

PART TWO: KAVAKLIDERE PRESTIGE BO\u011eAZKERE 2015 \u2013 2018 \u2013 2019 \u2013 2022<\/strong><\/p>\n\n\n\n

After a short break, we turned to a tasting dedicated to Bo\u011fazkere. The picture painted by Karadeniz and Kaya was even more poignant for this grape. Born in Diyarbak\u0131r, Bo\u011fazkere is affected not only by climate change but also by the region\u2019s social and political developments.<\/p>\n\n\n\n

In the Diyarbak\u0131r region, vineyards are typically small \u2014 often only 4 to 6 d\u00f6n\u00fcms (about 0.4 to 0.6 hectares). As vineyard owners grow older, it becomes easier for them to quietly abandon their fields. Many vineyards, unable to generate sufficient income to sustain family livelihoods, are left neglected. Especially with younger generations migrating from rural areas to cities and showing little interest in farming, the pace of abandonment is accelerating. And with every vineyard left behind, it feels as though another branch is severed from our cultural roots \u2014 a heartbreak we feel deeply. Over the years, Bo\u011fazkere production has fallen from 4,000 tons to just 1,700 tons \u2014 and the Kavakl\u0131dere team sadly predicts that this decline will continue.<\/p>\n\n\n\n

Bo\u011fazkere is one of our country\u2019s most distinctive grape varieties. Recent DNA analyses have revealed its significant kinship with wild grapevines (Vitis Vinifera Sylvestris). Bo\u011fazkere produces wines that have always been favorites among enthusiasts who appreciate powerful, structured wines. The Prestige series Bo\u011fazkere wines did not disappoint us once again. Each of the first three wines we tasted distinguished itself with subtle nuances, all leaving us thoroughly satisfied. The fourth wine had not yet been bottled \u2014 it was brought directly from the tank for us to taste and heralded a bright future. Given that it will rest for about another year after bottling, it\u2019s likely to appear on our 2026 menus.<\/p>\n\n\n\n

The production team explained how the maceration periods (the soaking of grape skins in the juice) and methods for Kalecikkaras\u0131 and Bo\u011fazkere differ significantly. We learned how the structural differences between these two grapes become particularly evident when the tanks are opened at the end of fermentation. Faruk Kaya vividly described the sheer physical effort required to remove the almost rock-hard skins of Bo\u011fazkere from the tanks.<\/p>\n\n\n\n

We had noticed nine empty glasses placed before us and, despite trying to coax Yasemin Ta\u015fl\u0131ca for clues, we hadn\u2019t managed to discover the identity of the surprise wine. In the end, they brought out a 2004 vintage Prestige Bo\u011fazkere. It was impossible not to respect this wine, which so beautifully captured Bo\u011fazkere\u2019s strength and character.<\/p>\n\n\n\n

If you\u2019re a lover of Bo\u011fazkere, we highly recommend trying it during your next visit to WAYANA. We managed to persuade them to let us have a few bottles from what remains of this precious vintage.<\/p>\n\n\n\n

A FINAL WORD<\/b><\/strong><\/p>\n\n\n\n

Naturally, much more was discussed during this tasting than what we\u2019ve summarized here. But we wanted to share the most significant highlights with you. One detail we haven\u2019t yet mentioned is that the vines yielding grapes for these wines grow on their own original Vitis Vinifera roots. Following the phylloxera epidemic, the vast majority of European vineyards were forced to graft wine grape varieties onto American rootstocks that were resistant to the pest. The fact that many of our native grape varieties in Turkey still grow on their own Vitis Vinifera roots is one of our greatest strokes of luck.<\/p>\n\n\n\n

The tasting organized by Kavakl\u0131dere was more than just an exercise in drinking wine; it was an experience of revisiting our memory, our land, and our future.

We extend our thanks to Sanem Karadeniz and Faruk Kaya for generously sharing their knowledge and to Yasemin Ta\u015fl\u0131ca for ensuring that the entire event ran seamlessly.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

KAVAKLIDERE PRESTIGE \u0130LE ZAMAN YOLCULU\u011eU Kavakl\u0131dere\u2019nin \u015farap sekt\u00f6r\u00fc profesyonelleri i\u00e7in d\u00fczenledi\u011fi ve \u00fcretim ekibinin anlat\u0131m\u0131yla ger\u00e7ekle\u015ftirilen bir dikey tad\u0131m etkinli\u011fine kat\u0131lma f\u0131rsat\u0131m\u0131z oldu. WAYANA ekibinin men\u00fcde yer verece\u011fi \u015faraplar\u0131n se\u00e7imine odaklanan \u00f6zel tad\u0131mlar\u0131nda bizi Kavakl\u0131dere \u015earaplar\u0131 Pazarlama y\u00f6neticisi Yasemin Ta\u015fl\u0131ca hep \u00e7ok etkilemi\u015ftir. Uzun y\u0131llard\u0131r Kavakl\u0131dere \u00e7at\u0131s\u0131 alt\u0131nda bulunmas\u0131n\u0131n sa\u011flad\u0131\u011f\u0131 birikim sayesinde yaln\u0131z tad\u0131m de\u011fil…<\/p>","protected":false},"author":2,"featured_media":991745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-991744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nAYNI \u00dcZ\u00dcM \u2013 AYNI BA\u011e \u2013 FARKLI YILLAR - Wayana Wine Bar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wayanatapas.com\/en\/ayni-uzum-ayni-bag-farkli-yillar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AYNI \u00dcZ\u00dcM \u2013 AYNI BA\u011e \u2013 FARKLI YILLAR - Wayana Wine Bar\" \/>\n<meta property=\"og:description\" content=\"KAVAKLIDERE PRESTIGE \u0130LE ZAMAN YOLCULU\u011eU Kavakl\u0131dere\u2019nin \u015farap sekt\u00f6r\u00fc profesyonelleri i\u00e7in d\u00fczenledi\u011fi ve \u00fcretim ekibinin anlat\u0131m\u0131yla ger\u00e7ekle\u015ftirilen bir dikey tad\u0131m etkinli\u011fine kat\u0131lma f\u0131rsat\u0131m\u0131z oldu. WAYANA ekibinin men\u00fcde yer verece\u011fi \u015faraplar\u0131n se\u00e7imine odaklanan \u00f6zel tad\u0131mlar\u0131nda bizi Kavakl\u0131dere \u015earaplar\u0131 Pazarlama y\u00f6neticisi Yasemin Ta\u015fl\u0131ca hep \u00e7ok etkilemi\u015ftir. Uzun y\u0131llard\u0131r Kavakl\u0131dere \u00e7at\u0131s\u0131 alt\u0131nda bulunmas\u0131n\u0131n sa\u011flad\u0131\u011f\u0131 birikim sayesinde yaln\u0131z tad\u0131m de\u011fil...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.wayanatapas.com\/en\/ayni-uzum-ayni-bag-farkli-yillar\/\" \/>\n<meta property=\"og:site_name\" content=\"Wayana Wine Bar\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-06T16:23:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-06T16:23:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.wayanatapas.com\/wp-content\/uploads\/2025\/07\/WhatsApp-Image-2025-07-03-at-10.23.21.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data1\" content=\"7 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.wayanatapas.com\/en\/#website\",\"url\":\"https:\/\/www.wayanatapas.com\/en\/\",\"name\":\"Wayana Wine Bar\",\"description\":\"Wayana Tapas\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.wayanatapas.com\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.wayanatapas.com\/en\/ayni-uzum-ayni-bag-farkli-yillar\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.wayanatapas.com\/wp-content\/uploads\/2025\/07\/WhatsApp-Image-2025-07-03-at-10.23.21.jpeg\",\"width\":1600,\"height\":1200},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.wayanatapas.com\/en\/ayni-uzum-ayni-bag-farkli-yillar\/#webpage\",\"url\":\"https:\/\/www.wayanatapas.com\/en\/ayni-uzum-ayni-bag-farkli-yillar\/\",\"name\":\"AYNI \\u00dcZ\\u00dcM \\u2013 AYNI BA\\u011e \\u2013 FARKLI YILLAR - 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