— — a green valley that keeps starting over.
“A city on the Karasu, the river that becomes the Euphrates further south. The plain sits at about twelve hundred metres, ringed by the Munzur range to the south and the Esence to the north. The town was levelled by earthquakes in 1939 and again in 1992, and built itself back both times. Spring runs the orchards green; autumn turns the Cimin vineyards copper. from the studio
Each tile is finished by hand in our Knoxville studio. Artwork is slowly infused into the ceramic surface under high heat and pressure, and rests beneath a thin glossy finish. The colour lives in the surface, not on top of it.
Pick any four 4-inch tiles — National Parks you've been to, a Smokies set, the four seasons of one place. $ for a set of , cork-backed, ready to live on the table.
Erzincan is the seat of Erzincan Province in Turkey's Eastern Anatolia Region, set on a wide alluvial plain at roughly 1,185 metres along the upper Karasu, one of the two headwaters of the Euphrates. The city's population is around 165,000. The plain is bracketed by the Munzur Mountains to the south and the Esence (Keşiş) range to the north, and sits along the North Anatolian Fault. Major destructive earthquakes struck in 1939, killing about 33,000 across the region, and again in 1992.
South of the city, the Karasu cuts the Karanlık Kanyon, the Dark Canyon, through the Munzur range in Kemaliye district. Sheer limestone walls rise more than a kilometre above the water, and a road carved by hand into the cliff connects the villages along it. The canyon is one of the deepest river gorges in the country and the reason Kemaliye is on the national heritage register. Boat trips run the calm stretches through summer.
Erzincan is known across Turkey for two things from the plain. Tulum cheese, ripened in goatskin and tied to the high pastures of the Munzur, carries a protected designation of origin. The Cimin grape, grown in Üzümlü district just east of the city, produces small dark berries that ripen in early autumn. The vineyards turn copper by mid-October. Local producers press both table wine and the grape molasses called pekmez.