Winery KayraVintage Boğazkere
Red wine
This wine generally goes well with
The Vintage Boğazkere of the Winery Kayra is in the top 50 of wines of Turkey and in the top 10 of wines of Diyarbakir.
Wine flavors and olphactive analysis
On the nose the Vintage Boğazkere of Winery Kayra in the region of Southeastern Anatolia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Kayra's Vintage Boğazkere.
Discover the grape variety: Bogazkere
A very old indigenous grape variety grown in Turkey (Anatolia, etc.), most often at high altitudes. Virtually unknown in France and in almost all other wine-producing countries, although attempts have been made in Australia. It is thought to be related to the morek, another Turkish variety.
Last vintages of this wine
The best vintages of Vintage Boğazkere from Winery Kayra are 2014, 2011, 2008, 2017 and 0.
Informations about the Winery Kayra
The Winery Kayra is one of of the world's greatest estates. It offers 93 wines for sale in the of Diyarbakir to come and discover on site or to buy online.
The wine region of Diyarbakir
The wine region of Diyarbakir is located in the region of Southeastern Anatolia of Turkey. Wineries and vineyards like the Domaine Kayra or the Domaine Kavaklıdere produce mainly wines red. The most planted grape varieties in the region of Diyarbakir are Bogazkere, they are then used in wines in blends or as a single variety. On the nose of Diyarbakir often reveals types of flavors of oak, red fruit or black fruit and sometimes also flavors of non oak, earth or spices.
The wine region of Southeastern Anatolia
The wine region of Southeastern Anatolia of Turkey. Wineries and vineyards like the Domaine Shiluh or the Domaine Kayra produce mainly wines red, white and pink. The most planted grape varieties in the region of Southeastern Anatolia are Okuzgozu, Bogazkere and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Southeastern Anatolia often reveals types of flavors of cherry, microbio or prune and sometimes also flavors of cinnamon, cheese or cedar.
The word of the wine: Mercaptan
Organic compound resulting from the combination of alcohol and sulphide (H2S) producing an unpleasant odour reminiscent of town gas and rotten eggs.
