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Exploring Turkish Cabernet Franc

 

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In December I looked at several Turkish Cabernet Franc wines as part of #CabFrancDay (December 4), that month’s #WinePW food and wine pairing event, and my Advent wine calendar.  However, those are not the only Cabernet Franc wines Turkey has to offer! The below wines in now way cover all the Cabernet Franc here. They just happen to be the ones I’ve enjoyed in the last year (give or take).

Gürbüz Cabernet Franc, 2018

Late 2019 marked Akın Gürbüz’s first Cabernet Franc. Grapes sourced from Solera’s Gazıköy vineyards, fermented in open vats then aged for 13 months in new oak. The result: one of the most stunning Cabernet Francs in Turkey and proof positive that Gürbüz can do little wrong. 

Intensely purple on the pour with a nose of stewed black fruits, red chili, floral, lilac, and green bean. A silky texture slipped across the tongue carrying flavors of vanilla and milk chocolate with mouthwatering acidity burst with fresh fruit and floral flavors before sliding into a long, sweet tobacco finish. Overall, medium-bodied with 14% abv. I cannot wait to see how this ages.

This was so food friendly! A friend and I enjoyed this with spicy muhammara red pepper dip, leek börek, roasted eggplant and lemons, and zucchini yogurt salad.

Kayra Versus Cabernet Franc, 2011

Another lovely Cabernet Franc comes to us from Kayra. Part of the winery’s Versus series, the grapes for this wine come from Kayra’s vineyards in Dedeçeşme, Şarköy.  

The deep garnet color in the glass reflected the brooding aromas within. Intense notes of purple fruit, cassis, and fig swirled around with dried lavender, bitter cocoa powder and sandalwood. I was unable to discover how long this aged in oak but, based on the strength of the oak influence in the nose I’m betting a fair amount of time. The oak is well integrated but still obvious.

An elegant wine with rich flavors on the palate. Plushy fruits with again cassis and fig and joined by damson plums all dusted in cocoa. Silky tannins and medium acidity kept the fruits ripe but fresh from the very start to the end of the long finish. Lovely.

 

Yanık Ülke Cabernet Franc, 2016

Coming from the largely volcanic soils of the norther Aegean area, I think this was also Yanık Ülke’s first varietal Cabernet Franc. Almost black in the glass, the color shared an intimidating denseness with the nose. Stewed prunes, blackberries, and black mulberry hit the nose first before back off a little to reveal lots of pepper-both of the black and green bell type, along with vanilla and toasted nuts.

Medium tannins and acidity lent themselves to the overall medium body of the wine with the 15% abv threw it a little out of whack. Almost aggressively pepper on the palate, sensationally so even, accompanied a chalky texture, syrupy fruits, and chocolate.

I remember barrel tasting a Cabernet Franc when I visited Yanık Ülke and then being very excited to see the wine when it released. And yet, perhaps the few extra months in oak (16 in total) between when I tasted it and when it was bottled pushed it a little too far over the edge.

Likya Cabernet Franc, 2018

Coming from Turkey’s Mediterranean region is another first varietal Cabernet Franc release, this time from Likya. A completely different Cab Franc than any of the previous wines, Likya’s eschewed heavy (or possibly any) oak use and displayed a lighter, more savory character and lower alcohol (12.5% abv)

Brilliant ruby on the pour with blackberry and blackcurrant fruit which gave way to rose petals, savory oregano, and tack room. Medium-light bodied with low, silky tannins and fresh, mouthwatering acidity. Red and black currents presented on the palate along with roses and forest spices.

Varietal Turkish Cabernet Franc is increasingly popular and available from any number of producers across the country. In addition to these and those I mentioned above, you can get Cab Franc from Gordias, Vino Dessera, 7Bilgeler, Chateau Kalpak, Garova, Saranta Chateau Murou, Arcadia, Sevilen, and more!