Wines made from Zinfandel grapes of Eastern Anatolia
Discover the best wines made with Zinfandel as a single variety or as a blend of Eastern Anatolia.
More informations about the variety Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
More informations about the region of Eastern Anatolia
Turkish region with the country's highest average altitude (~2,200 m) in the Euphrates valley (Elazığ, Malatya, Diyarbakır, ancient cradle of viticulture), red clay-limestone soils, rigorous continental climate. Signature indigenous Öküzgözü red ("ox eye"): fruity with cherry, raspberry, blackberry, flowers and a spiced note, fine tannins and lively acidity. Complementary Boğazkere ("throat-burner", tannic, chocolate, tobacco), often blended in structured Anatolian reds.
What are the typical flavors of the Zinfandel grape variety?
- SpicesPresent in 1% of Zinfandel
- Red fruitPresent in 1% of Zinfandel
- Black fruitPresent in 1% of Zinfandel
- Dried fruitPresent in 1% of Zinfandel