Mayoglu Terebinth'
Freaky Level 5
Outrageous, other-worldly oddities. Freaks only!
Rare Jewel
The natural wine world’s brightest stars here just once or twice a year.
Plush & Textured
Textured & layered to pair with a main course.
Zero Zero
Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce.
Amphora
(aka Quervi) Clay or terracotta aged wines that bring savoury texture.
Mayoglu Terebinth'
- Freaky Level 5
Outrageous, other-worldly oddities. Freaks only! - Rare Jewel
The natural wine world’s brightest stars here just once or twice a year. - Plush & Textured
Textured & layered to pair with a main course. - Zero Zero
Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce. - Amphora
(aka Quervi) Clay or terracotta aged wines that bring savoury texture.
Keten Gömlek, Cappadocia, Turkey
The taste of ancient forces at work & play. Udo Hirsch and Hacer Özkaya 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 . . .
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Keten Gömlek, Cappadocia, Turkey
The taste of ancient forces at work & play. Udo Hirsch and Hacer Özkaya 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 cuvées 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 Gün.
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Keten Gömlek, Cappadocia, Turkey
The taste of ancient forces at work & play. Udo Hirsch and Hacer Özkaya . . .
Read More
Keten Gömlek, Cappadocia, Turkey
The taste of ancient forces at work & play. Udo Hirsch and Hacer Özkaya 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 cuvées 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 Gün.
Read Less
