Points : 8,75/10
Price : 87 TL at Mensis Mahzen
Made from low-yield Papazkarasi, Pinot Noir and Kalecik Karası grapes.
The colour is pale peachy salmon.
On the nose, strawberry, raspberry, rose, stone, grapefruit and white peach.
The mouth has attractive peachy oily character. Very fresh, layered.
Traditional method, 5 hours under low pressure.
Chamlija employs here a technique called stabulation—a sort of cold soak on heavy lees—invented in Provence, that keeps the must at a cold temperature for several days before fermentation actually starts. This technique allows to extract more aromas without deepening the color.
It’s maintained 5 days at a temperature of 0 degree Celsius.
The palate is similar to the nose with super delicate florals and fresh acidity.
The finish has tart citrus flavours – intense fruit – lemon and nectarine.
Those 3 grapes are a superb combination.
By its colour and structure, this wine reminds me of what we call in France a “Gris de Gris” or “Vin Gris” – a gray wine, just more juicy and concentrated, thanks to the “stabulation method”.
Well done, Chamlija! A superb, lighter, refreshing but more complex rosé that will go straight on my list of favourite Turkish rosés!