The wine is dark garnet in the glass. It was fermented on native yeast and exhibits aromas of deep black fruit, spice, leather, and rustic herbal notes. The wine is characteristic of the long time family’s property – a rugged country farm in the hillsides above Bodrum – populated with chickens, dogs, cats, tractors, and of course, vineyards.
The vineyards reach about 3,000 feet in elevation, and the fruit benefits from evening cooling to preserve acidity, which balances the fruit-forward nature of the Zin and especially the 15% alcohol. Winemaker Mehmet is practicing natural winemaking without promoting it, which is not uncommon in Europe. No additional yeast was added; fermentation occurs spontaneously with the wild yeast on the grape skins. There was limited filtering and no clarifying of the wine. Pair this now with roast beef or lamb, or hold to age for 4-7 years. You can read Mehmet Vuran’s Wine Characters interview here.