The World's Best Sommeliers adored her wines, but this is not the only one point to be fascinated by Canan Gerimli. the founder and winemaker of Gordias Winery, Ankara, Turkey.
This wine lady witnessed the extinction of local grape variety and she saved the next one from extinction. The wines by Canan are admired by wine experts from all over the world and every year her products receive the highest point at the major wine event in Istanbul - "Sommeliers' Selection".
During the most recent event on 9-10 December 2023 her Sauvignon Blanc was selected in a company with the most impressive wines available in Turkish market (locally produced and imported) by world level professionals: Andreas Larsson, Best Sommelier of the World (2007 ASI) and Ronan Sayburn MS, CEO of court of Master Sommelier.
To understand why her wines are so special, I asked Canan about her wine story, her terroir and her special methods of working with local grapes.
You are also welcome to watch this interview here.
Vasilisa Yilmaz (VY): How did your wine story begin?
Canan Gerimli, Gordias Winery: My main profession is pharmacy, which is related to chemistry, but in 2003 I wanted to live in the countryside I established my vineyards.
After my vineyards grew, I established my company Gordias Winery in 2008 I started my first production in 2009. I had 16 harvests so I entered the wine sector I wanted to deal with agriculture.
We had old vineyards, I renewed them then suddenly I thought of winemaking (smiling :).
It was a bit of a coincidence for me.
What is the influence of your terroir?
We have a steppe terroir, in the Polatli district of Ankara 1150 metres altitude, white soil, limestones high minerality, cold climate. White grapes in a cold climate give very good wine
and I have my working techniques, I work differently I work differently every year.
Since I know wine technology well I work differently by adapting my knowledge to different things. I don't work the same way, I try to do what and I think differently every year.
Which grape varieties you work with?
Our grapes should be early and med ripening due to the climate in the terroir where we are
My own vineyards: Kalecik Karası, Sauvignon Blanc and Fesleğen (Basil).
For other grapes I have contracted vineyards in Denizli I work with Cabernet Sauvignon, I work with Merlot from Denizli I buy Boğazkere from Diyarbakır, Öküzgözü from Elaziğ, I work with them.
Which of your wines you would recommend to try first?
I recommend to start with the lightest one - Fesleğen (Basil), white local Anatolian grape.
Light, restrained aromas, there are also aromas of medicinal plants...
Such a breeze from pharmacy, right?
Exactly, something from pharmacy :) Then you can continue tasting my whites.
Our soils are more suitable for whites and I recommend the white of Kalecik Karası from my own grapes. You are welcome to taste them all, I love them all.
Do you have any regrets?
No regrets! I do it because I want to do it, I love it.
I like the job, I do it, no regrets.
What is the most challenging about making wines in Türkiye?
If I had a lot of expectations, maybe it would be difficult
I earn my income from my other job, I do this one for pleasure I do it as I want, I work as I want. I don't have any expectations, I am satisfied.
I work with pleasure, my only expectation - to make good wine, to make different wines.
How did you find your signature grape - the indigenous variety Fesleğen (Basil)?
I visited villages, I said: "We need to work with our local grapes!"
I remember that in our childhood, a lot of grapes used to arrive on tractors from the neighborhood villages.
Here, I thought, there must be a grape suitable for this habitat and I actually found two of them. I found Fesleğen and Narınç. I've got a question about Narınç just recently, but unfortunately I can't reach that grape anymore. They don't grow it because it is very delicate
I made orange wine from it, it was very good, but I can't reach it anymore. I found it by travelling around the villages.
But Fesleğen is a geographically marked grape. In fact, the provincial agriculture had sanctioned it, I have ten acres of vineyard. They were going to dig it up, but when they found me, they changed their mind, and now I work with this grape and make one of my product with it.
So, you saved Fesleğen (Basil)!?
Yes, and those are 70 years old vineyards.
Oh, those are old vineyards?
Sure, old vineyards, yes.
Where we can find your wines?
You can order from me. Some of my wines are available in Metro markets. And
some wines are also available in the specialised wine shops in Izmir and Istanbul.
Is it possible to visit your winery?
Guests are welcome with reservation, because I work alone I may not be available for the person who comes at any time without reservation Of course, I accept guests, but I only with reservation. I also do tasting events, with catering, but all with reservation. It is not open to visit at any time, because I work alone, please, make a reservation for your visit.
Thanks for reading! I would apreciate a lot if you help spreading a word about Turkish wines and more importanlty: about amazing people behind the bottles.
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Thanks ahead! Cheers!
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