The Sauvignon Blancs of Gülor
Gülor Winery, founded in 1993 by Güler Sabancı, has the distinction of being one of Turkey’s first boutique wineries. It has grown a lot since the vineyards were planted in 1996. The winery now produces some 200,000 liters annually. While perhaps no longer boutique in size, Gülor remains boutique at heart.
The winery has worked with several expert French winemakers since its inception. Since 2012 it has been in the hands of Antoine Bastide d’Izard. He has said of Gülor: “Gülor is one of the rare 
boutique wineries in Turkey offering original and high-quality blends of both international and local grapes,”
Gülor’s winery sits on an estate of 100 hectares located in the Thracian subregion Tekirdağ on the north shore of the Marmara Sea. The estate grows primarily international varieties including Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Syrah, Sauvignon Blanc,and Semillon in addition to Italian varieties Sangiovese and Montepulciano.
The Sabancı family also owns vineyards in Anatolia and contracts with producers there for indigenous varieties. Their Öküzgözü comes from Hankendi, a town in the province of Elazığ in the northwest corner of the Euphrates River valley, and Boğazkere from Ergani on the right bank of the Tigris River in Diyarbakır Province.
Some seven labels represent Gülor’s wines, including Gülor Gold under which both of the winery’s Sauvignon Blanc wines are labeled.
Gülor Gold Sauvignon Blanc 2016 Tasting Notes:
Gülor’s vineyards are in a relatively warm area of Thrace so the moderate alcohol (12.3% ABV) was a nice surprise. A restrained nose revealed bright, clean aromas of white pineapple, citrus, and jalepeño. Very tangy on the attack with high acid and a medium finish. Flavors were delicate and largely tropical fruits yielding to grass and stone.
Gülor Gold Fumé Blanc 2015 Tasting Notes:
This “Fumé Blanc” Sauvignon Blanc by Gülor has spent time in oak as the name suggests. Compared to the unoaked wine the color is a a darker straw color with a richer aroma profile. Nectarine and apricot play off acacia flowers, dill, and butter in the nose. The palate is a bit acidic initially but has a long, dry finish of dried apricot and dill with hints of nutmeg.