Description:
Çalkarası (Pronunciation (Chal-kara-see) is grown exclusively in Çal District of Denizli in the Aegean region of Turkey. As a variety, it is very suitable for producing high quality rosé wines due to powerful fruit flavors balanced with good acidity. The Çalkarası for this wine is coming from a single vineyard at an altitude of 850 meters with warm days and cool nights which helps to preserve acidity. Kept with the skins for an hour and a half, it has a light salmon color. It is fermented in stainless steel tanks. The nose has lovely aromas of wild strawberries and raspberries. The palate is well balanced with good acidity and lush, juicy fruit. 13% ABV.

100% Çalkarası (pronunciation: Chal-kara-see) Sourced from a vineyard located 950 meters above sea level, with an average of 25-year-old vines Mix of sand, limestone, and clay. Fermented in stainless steel tank at 18ºC. Kept in steel tanks for 3 months on fine lees and stirred weekly to add complexity

About the winemaker
Seyit Karagözoğlu, founder of Paşaeli Wines. A boutique of Turkish wineries focused on the revival of extinct Turkish grape varieties since their inception in 2002. All their wines are single vineyard, terroir wines, which explains why Paşaeli's vineyards are so spread out (between Thrace and the Aegean Sea), allowing each grape variety to represent its "homeland. "A truly unique expression of the grape and terroir. It feels like being there for a while.

So what does the winemaker do?
Seyit Karagözoglu founded Pasaeli in 2002. Since day one he has been a strong believer in the indigenous varieties of Turkey. All the wines are single vineyard, terroir wines, which explains why Pasaeli's vineyards are so spread, between Thrace and Aegean so that each grape variety can represent its' "homeland". He really wants to show the terroir.

After the first successful experiments, the big hunt for local and abandoned grapes has begun. Kolorko, Yapincak, Çakal, Çal Karasi, Sidalan - some of these grapes are rescued by Pasaeli from extinction and found only in their portfolio.

Many of these rare grape varieties are micro vineyards and would never have been marketed if not for the dedication to the local, true "treasures" of Turkey that Pasaeli has. Total production is currently around 150.000 bottles a year.

Some of the wines are made in as little as 500 bottles per label. All the red wines are wild ferments, so no artificial yeasts are added. Most of the wines are suitable for vegans as they aren't fined using animal additives. For example, for clearing the wine they use a special kind of clay. All grapes are hand harvested.

Producer:Pasaeli
Vintage:2023
Country:Turkiye
Region:Aegean
Appellation:Denizli
Variety:Calkarasi
Color:Rose

The Estate
Paaeli is a family owned Turkish wine estate that was founded by Seyit Karagzolu in 2000. Seyit, who was born and raised in İzmir, appreciated the value of agriculture and made wine his passion at an early age. He planted vineyards and founded Paaeli after a decade as a wine importer, as he felt the soil and climate of Turkey were ideal for growing high quality grapes. Indigenous varieties were planted in the Aegean region, such as Sultaniye, Yapncak, alkaras, and Karasakz, and Bordeaux varieties were planted near İzmir. The Paaeli wines are well-made, balanced, and great value wines from Turkey.

Founder Seyit Karagzolu is a personal friend of Marc de Grazia and has experience importing fine wines into Turkey before starting his own winery. Michael & Harmon Skurnik met Seyit at an event at Vinitaly a number of years ago, and when he approached us about representing his Turkish wines, we tasted the lineup and became instantly enthusiastic about adding them to the portfolio. Most of the wines are made from indigenous Turkish varieties, as well as a Bordeaux Blend, have great labels, informative back labels, and are priced right.

Pasaeli Calkarası Blush, rosé from Calkarasi grape (87/100 TSW) Pink rose
On the medium nose of candied cherries, chemical strawberry gum, earth, yeast, cheese.
On the palate medium-dry, medium(+) bodied with med(+) acidity, gastronomic wine with strawberry, minerals, earth, cherry and raspberry with a medium to short length finish.

Calkarasi can make complex red wines with a hint of spice and in this rose it gives more complexity by 3 months on its lees and stirred one a week. It's called Blush but it's not an American kind of sweet Blush wine!

To pair with: strong vegetables like beetroot with green herbs, fish dishes, salads, and better not drink on its own.