Adam Kincaid

8.6

My first time having Mavar, so nothing to compare this too. It’s an inexpensive bottle so I’m not certain it’s a standard either. I can, however, tell that this has been through some barrel exposure and lees aging. Clear, golden straw color. Herbaceous scents, some grass and mint, alongside citrus. Definitely a creamy mouthfeel, slight tart finish. It’s actually really solid for under €10. — 6 days ago

Adam Kincaid

8.6

House red wine at Botin, and a good bottle to share while adding to the stories and memories made at this historic place. This tinto has a rustic touch with what seems like a lot of oak aging - plenty of vanilla, blackberry and tobacco. Medium tannins and medium bodied and balanced acidity. Also, a medium length finish. — 15 days ago

Adam Kincaid

9.0

Red blend of Öküzgözü, Cab Sauv and Boğazkere before aging in French barrels for 10 months. Kocabağ only does barrel aging in some of its premium lines, but mostly used, not new.

This blend is really a (Turkish) delight. Fruit forward with medium acids, low tannins, and a nice long finish at the end. Wonderful aromas of red cherries, raspberry, red currant,
black currant, and chocolate. Like good milk chocolate, not dark. Some earthy notes and herbaceous accents too. — 21 days ago

with Jillian

Adam Kincaid

9.1

Fascinating natural orange wine from Tuscany. A blend of three local varietals (Trebbiano, Malvasia, and Ansonica) and three days of skin contact. Produces a dichotomy of fruit and nut-focused flavors. Orange peel, peach and apricot, hazelnut and almonds. Strong acidity and a long mouthwatering tart finish. — 8 days ago

with Jillian

Adam Kincaid

8.9

Robust aromas of plum and black currant carry over onto the palate alongside pepper, baking spices and clove. Heavy weight with well integrated tannins. Really nice acidic structure and long fruit forward finish.

This is a wine currently crafted by the Syriac monks in Eastern Turkey who use very traditional methods during production, though wine has been made by these people since Assyrian times.

Apparently the label is a photo of ruins from a 4th Century Church in the ancient Assyrian village of Bethkustan. — 21 days ago

with Jillian

Adam Kincaid

8.4

Simple bubbly to celebrate a Cappadocian balloon ride. Light and easy, a touch sweeter than normal brut but still on the dry side. Good clean, small and persistent bubbles with a primary grapefruit touch. — 21 days ago

with Jillian

Adam Kincaid

8.9

There is a tartness to this bottle that balances well with a waxy and creamy mouthfeel. Like a pre-ripened yellow pear dipped in honey and dusted with chalk and a splash of vanilla. It’s crisp and cool, but nevertheless warm and inviting. — 8 days ago

Adam Kincaid

9.0

Really pretty and complicated bottle. A bit orange, definitely some skin contact. The aromas lean heavily towards dried fruit in the vein of apricot, mango, and pineapple. Some salted almonds and ginger. — 8 days ago

with Jillian

Adam Kincaid

9.0

Really intense dark reddish purple hues with equally powerful aromatics of plums, black currant, and lots of baking spice. Some cherry tang too, if that’s a thing. Aromatic pipe tobacco notes. Stony and dusty. Yum! Huge body and mouthfeel to match. Long and satisfying finish. 14.5% alcohol!

Really unique wine making style in that some of it is aged in tuff “tanks” carved into the ground. Kocabağ is the only one of the three commercial wineries in Cappadocia to use such tanks, and they may very easily be the only winery in the world to do so. — 21 days ago

with Jillian

Adam Kincaid

8.7

Flavors here aren’t dissimilar to a breakfast pastry. Many familiar baking spices like cinnamon, vanilla, clove, some white pepper. Lots of dark cherry and some red apple, some sour red currant too. Lightweight body and medium-low alcohol.

This is a wine currently crafted by the Syriac monks in Eastern Turkey who use very traditional methods during production, though wine has been made by these people since Assyrian times.

This specific style is supposed to be had as an aperitif with light cheeses and salad. — 21 days ago

with Jillian