Kuzubağ, Çal Karası is a pale red wine bursting with fresh cherry, raspberry, and red forest fruit aromas, complemented by subtle white spices. This medium-bodied wine offers a lively and vibrant aromatic profile. As it matures, it gently develops light velvety tannins and delicate spice notes, making it a wine that will be perfect for enjoying in its youth or one that will grow more complex over time.

About the Producer

Kuzubağ Estate Winery was founded in 2007 by Salih Kuzu and Aslı Kuzu (father and daughter) based in İstanbul and Denizli when the family first planted the vineyards in their hometown of Çal, Denizli, Turkey. Conscious of the region’s distinctive terroir and honouring its centuries-old winemaking heritage, they set out slowly to establish vineyards showcasing indigenous Turkish grapes as well as classic varietals. After patiently waiting 13 years for the vineyards to mature, a 3000 square metre contemporary winery was constructed, discreetly embedded into the landscape at the very heart of the estate. The first vintage was celebrated in 2021. Oenologist and winemaker Ms. Semril Zorlu's main aim in winemaking is to demonstrate the potential of the terroir of Çal, Denizli using exclusively the grapes from the region. 34 hectares are certified organic with the remaining 16 hectares also in conversion to organic, and the wines are in conversion to organic.

Vineyard and Winery

Known as Mossyna in Ancient Greece, the region of Çal is situated in the inner Aegean part of Turkey on a plateau 850-1100 metres above sea level. With the Büyük Menderes River (named after the river-god Maiandros) flowing nearby, the terroir is defined by its distinctive clay-loam and calcareous soil and wide ranging temperatures between day and night, with average fluctuations of 19°C. All four seasons can be experienced in Çal which helps to grow a wide range of grape varieties. All 50 hectares of the estate’s vineyards are within the borders of Çal, Denizli planted with 35 year old vines. Grapes are harvested by hand before sunrise. Emphasis is placed on the health of the vineyard, using only Bordeaux mixture (copper, sulphate and quicklime), permitted in organic viticulture. Each grape variety is pruned according to its needs, aiming for a very low yield to achieve concentration and balance.

The winemaking process is done entirely by gravity. Pre-fermentation cold maceration for 3 days minimum around 7-8 degrees in stainless steel tanks. During the maceration and fermentation phase, different stirring techniques were used depending on the must's condition twice a day, Fermentation temperatures were around 22-23C° using commercial yeast in stainless steel tanks. 30% was vinified using carbonic maceration to emphasise the fruity style. 56% of the wine was matured in French oak barrels for 5 months, in mostly used 500 litres of oak barrels - 80% is second use oak - in order to avoid too much oak influence . The rest of the wine was matured in stainless steel.