- 100% Yapıncak (pronunciation: Yap-in-jack)
- Sourced from a single vineyard located in Tekirdağ province, near the village of Şarköy, with an average of 55-year-old vines
- 200 meters above sea level, situated in the foothills of the village facing the sea
- Soil is a mix of gravel and sand
- Hand harvested, whole-cluster pressed
- Fermented in stainless steel tank at 18ºC
- Kept in steel tanks for 3 months on fine lees and stirred weekly to add complexity
Info
Producer:
Vintage:
2024
Country:
Turkiye
Region:
Aegean
Variety:
Yapincak
Color:
White
Farming Practice:
Sustainable
Sizes Available
| Full Bottle | TR-PAS-02-24 | 12/750ml |
Press & Reviews
Jancis Robinson
Score
17
Date
2025-04-14
"Full bottle 1,312 g. Yapincak is an indigenous variety that is native to the town of Sark”y and its surrounding villages in Thrace. This single vineyard is at an elevation of 200 m. The vines are free-standing bush vines planted in the mid 1960s, with deep roots. The vineyard faces the Sea of Marmara and is 3 km inland with a gentle slope allowing good drainage and is open to the winds blowing from the sea. The grapes were whole-bunch pressed. Harvested 24 August. It was fermented at 18 §C for 21 days in a stainless-steel tank but 10% was barrel fermented and aged in French oak barrels. Aged on its fine lees for 3 months with lees stirring twice a week. 2,233 bottles produced.Intense aroma of quince, lime and grapefruit. Almost steely in its precision and freshness. But as it opens in the glass it is increasingly aromatic, lightly herbal. Deliciously creamy texture from the lees (and the small percentage that was barrel-fermented?) with a subtle grip and a combination of excellent freshness and real presence in the mouth, plus a long finish. Seems to have the intensity and the effortless balance of old vines. Bright and vibrant now but I think this will age well over the next few years. (JH)"
REVIEWS FROM PAST VINTAGES
Wine and Spirits
Score
90
Date
2021-10-20
Jancis Robinson
Score
17
Date
2024-07-01
"Pale gold and much darker than usual † it looks more like their skin-fermented version (not made in 2023). Restrained but complex aroma, light note of spice and golden plums, with a slight impression of some time spent on the skins though this was not the case † a touch of hay, perhaps. Very different from the previous vintage. Gently chewy with a deep and almost sour/bitter freshness. This has a great combination of presence in the mouth, texture and freshness. Highly distinctive, long and dry † even if unexpected. (JH)"
Jancis Robinson
Score
16.5
Date
2024-01-10
"Fragrant with lemon and lightly herbal, pronounced grapefruit freshness. Equally grapefruity on the palate, with the texture of the pith as well as the flavour of the fruit. Bone dry, lots of tension, the barrel-fermented component and the time on the lees rounding out the sharp edges to give a wine that is still very fresh and textured but not one-dimensional. Long, gently pithy finish. (JH)"