Mayoglu Terebinth'
Keten Gömlek, Cappadocia, TurkeyÂ
The taste of ancient forces at work & play. Udo Hirsch and Hacer Ăzkaya have a longterm involvement with the natural world and its conservation; Udo with his ecological work alongside the World Wildlife Fund & Hacer with her teaching of ceramics and garden cultivation. It is no surprise that when they purchased a 250 year old home in western Cappadocia (complete with an ancient wine cellar), they ventured into winemaking. FUN FACT! Udo and Hacer only produce single varietal cuvĂ©es as they are still learning what grapes exist in their vineyards! Named after the Greek Mayoglu family who lived in the house, Udo and Hacer are reproducing a wine the family used to make, flavoured with resinous berries of the local Terebinth tree (aka Turpentine Pistachio) which Udo gathers himself. Made from 200-300 year old light-as-a-feather keten gömlek, with berries added at the end of fermentation and macerated in amphorae for two years. A shiver of deja vu, linden pollen, prehistoric honey pot, bitter nips, eau de mushroom, tree-nut florals, minerals & mysticism. Drink while listening to Turkish psychedelic rock band Altin GĂŒn.
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Keten Gömlek, Cappadocia, TurkeyÂ
The taste of ancient forces at work & play. Udo Hirsch and Hacer Ăzkaya have a longterm involvement with the natural world and its conservation; Udo with his ecological work alongside the World Wildlife Fund & Hacer with her teaching of ceramics and garden cultivation. It is no surprise that when they purchased a 250 year old home in western Cappadocia (complete with an ancient wine cellar), they ventured into winemaking. FUN FACT! Udo and Hacer only produce single varietal cuvĂ©es as they are still learning what grapes exist in their vineyards! Named after the Greek Mayoglu family who lived in the house, Udo and Hacer are reproducing a wine the family used to make, flavoured with resinous berries of the local Terebinth tree (aka Turpentine Pistachio) which Udo gathers himself. Made from 200-300 year old light-as-a-feather keten gömlek, with berries added at the end of fermentation and macerated in amphorae for two years. A shiver of deja vu, linden pollen, prehistoric honey pot, bitter nips, eau de mushroom, tree-nut florals, minerals & mysticism. Drink while listening to Turkish psychedelic rock band Altin GĂŒn.
