Kavaklidere Yakut [Turkey / Red / Medium-Bodied]

■ Appearance: A deep, brilliant dark sour cherry color. A ruby red that symbolizes an unchanging passion since its birth in 1955.

■ Aroma: Vibrant fruity aromas of ripe red berries, overlaid with delicate notes reminiscent of violet flowers.

■ Taste: Surprisingly smooth on the palate. Concentrated, rich fruit flavors from mature tannins are supported by gentle acidity, leading to a balanced and long finish.

With its moderate tannins and rich fruitiness, Yakut pairs wonderfully with a wide range of meat dishes and tomato-based cuisine:

• ■ Grilled Red Meat: Excellent with simple seasonings that highlight the inherent flavors of the meat, such as herb-crusted lamb chops or steak.
• ■ Turkish Pizza (Lahmacun): The spicy minced meat in traditional Turkish pizza harmonizes perfectly with the wine's own spiciness.
• ■ Pasta & Lasagna: Enhances the tomato sauce in a rich Bolognese with slowly simmered beef or layered lasagna.
• ■ Cold Meat Plate: Enjoy daily with salami, prosciutto, and even semi-hard aged cheeses.

The Beginning of a Legend: "Yakut Damlası"
The history of Yakut dates back to 1955 when it was released under the name "Yakut Damlası" (Drop of Ruby). Since then, it has been loved across generations and has become synonymous with Turkish wine.

The Hittite hieroglyph-like motif on the label pays homage to Anatolia's ancient history and culture, signifying that this bottle itself is a Turkish heritage.

From the Valley of Poplars to the World
Kavaklıdere, founded in 1929, operates under the motto "Anatolian wine from Anatolian grapes," showcasing the appeal of wines primarily made from indigenous grape varieties to the world. With exceptional craftsmanship, earning over 500 medals both domestically and internationally, they continue to produce top-quality wines.

The powerful Öküzgözü and Boğazkere grapes thrive in the harsh continental climate of Eastern Anatolia (Elazığ, Diyarbakır). These are blended with the vibrant Carignan and Alicante, cultivated in the warm Mediterranean climate of the Aegean coast (İzmir). This terroir truly embodies the "fusion of East and West" in Turkey.