Ancient roots of Turkish wine
Viticulture in Türkiye dates to the very dawn of wine history. Southeastern Anatolia is now considered one of the cradles where the grapevine was first domesticated circa 6000–4500 BCE. Evidence of winemaking can be found throughout antiquity: Hittite tablets regulated wine production as early as 2000 BCE, and recent archaeological finds underscore this legacy. On the Aegean coast, for example, a winery owner discovered 2,300-year-old Ionian wine amphorae on his land – some still faintly smelling of ancient wine. Such discoveries affirm that wine has been made and enjoyed in Anatolia since Neolithic times. Through Greek, Roman, and Byzantine eras, viticulture thrived in this region. The Ottoman period saw wine production primarily maintained by minority communities, who preserved the knowledge and cultivated local grape varieties, ensuring this ancient tradition continued through the centuries. After the Republic’s founding in 1923, the young Republic attempted to boost wine production, even establishing a state wine monopoly. Early pioneers like Kavaklıdere (est. 1929) and Doluca (est. 1926) set quality benchmarks in the mid-20th century. Still, for much of the 1900s Turkish wine remained a niche, local affair.
Turkish wine’s modern renaissance: from leap forward to quiet rise
Real transformation began in the 1980s and 1990s, setting the stage for the modern renaissance of Turkish wine. Regulatory changes in the 1990s opened the door for small boutique wineries to flourish. “It wasn’t until the 1990s that Türkiye’s first boutique vineyards emerged,” writes one expert, marking a break from the state monopoly era. Around this time, long-established producers pivoted to quality. Doluca began crafting fine wines from international grapes, and Kavaklıdere invested in premium bottlings of native grapes like Öküzgözü, Boğazkere and Kalecik Karası. These moves in the early 90s are seen as milestones in Türkiye’s modern winemaking. Since the mid-1990s the Turkish wine sector has developed rapidly, fueled by passionate domestic investors and a growing base of wine enthusiasts. In the last two decades, the number of wineries exploded from only a handful to almost 200 producers across the country – some sources even claim nearly 300, if every new venture is counted. This influx of boutique vintners has fostered healthy competition and experimentation. Producers are crafting high-quality varietal wines from both international staples and local grapes, winning over a new generation of wine drinkers.
Central to this renaissance is the revival of indigenous grapes, a movement that’s redefining Turkish wine. In the early 2000s, only about 20 local varieties were being made into wine; today that number has risen to more than 65, thanks in large part to civil initiatives such as the Heritage Vines of Türkiye project. Wine expert Levon Bağış emphasizes that “nowadays, small and large producers are focusing on native varieties… bringing real excitement to Turkish winemaking.” Grapes like Kalecik Karası, nearly lost a generation ago, now produce elegant, Pinot-like reds. Narince, a white grape from Tokat, has emerged as a versatile star, yielding everything from crisp unoaked wines to creamy, barrel-fermented bottlings. Emir, grown in Cappadocia’s volcanic soils, delivers subtle floral and mineral notes, while the bold Eastern duo of Öküzgözü and Boğazkere has become the backbone of some of the country’s most age-worthy reds. Beyond these, dozens of lesser-known grapes — Karaoğlan, Keten Gömlek, Acıkara, Hasandede, Sıdalan, Barburi, Yapıncak — are being rediscovered and vinified, giving Türkiye one of the richest pools of native grape diversity anywhere in the world.
The accolades speak for themselves. Since 2004, Turkish wines have collected over 1,000 medals at the Decanter World Wine Awards, including several Platinum honors in 2024 alone. Exported to more countries each year, these wines blend native grapes such as Kalecik Karası, Öküzgözü, and Narince with modern techniques, showcasing Türkiye’s growing influence in the world of fine wine.
Another remarkable aspect of this modern story is the strong role of women. In contrast to France, where women represent about 20% of winemakers, or California, where the figure is closer to 15%, Türkiye stands out with a much higher share. Women lead production at many of the country’s most respected wineries, some bringing more than two decades of expertise. They emphasize meticulousness, attention to detail, and dedication — qualities that have become hallmarks of Türkiye’s rising wine culture. Their influence extends beyond the cellars: during harvest, women make up the majority of vineyard workers, hand-picking the grapes that form the foundation of every bottle. This blend gives Turkish wine a uniquely female-driven strength within the global industry. Visionaries such as Sabiha Apaydın, founder of the Root, Origin, Soil initiative, have also been instrumental in bringing together people, or let’s say “winebassadors” to contribute to Turkish wine culture and raise awareness of Anatolia’s heritage vineyards.
All these forces together — boutique pioneers, revived heritage grapes, strategic blending, international accolades, and the vital contribution of women — are gradually shaping what some experts describe as the beginnings of a new Turkish style. These wines are approachable to global palates yet unmistakably Turkish, carrying the signature of Anatolia’s soils, climates, and traditions, as experts say, the terroir. What began as a leap forward in the 1990s has matured into a quiet but confident rise, placing Türkiye firmly on the map of the world’s emerging fine wine regions.
Turkish wine and the regions of Türkiye
From the European frontier in Thrace to the mountains of Eastern Anatolia, Türkiye’s vineyards reflect the country’s extraordinary geography and climates.
Thrace
Close to İstanbul, Thrace and the wider Marmara region produce a large share of Türkiye’s wines. Thanks to its mild maritime climate, fertile soils, and diverse microclimates, the region supports both international grapes like Cabernet Sauvignon, Merlot, and Riesling, as well as unique local varieties such as Papaskarası, Kalecik Karası, Adakarası, and Karasakız.
Ideal for a weekend getaway from İstanbul, the Thrace Vineyard Route connects boutique wineries sprawled across Kırklareli, Tekirdağ, Şarköy, and Gelibolu. Known since ancient times, this route weaves together natural beauty, cultural heritage, and exceptional wine tasting. Visitors can explore rustic vineyards, seaside towns, longoz forests, and historic ruins, while enjoying local cuisine: goat cheese, tandır meat, fresh seafood, and regional olives among them.
For more detailed information, maps, and booking tips, check out the official guide here: Thrace Vineyard Route.
Aegean Coast & Inland
The Aegean is Türkiye’s largest wine region, blending Mediterranean sun with cooling sea breezes and high-altitude plateaus. Along the coast and inland, boutique vineyards, ancient traditions, and rediscovered local grapes make this region a must for wine lovers.
The Bozcaada Vineyard Route, on the North Aegean island once known as Tenedos, carries a 3,000-year-old viticulture heritage. Wine from Tenedos was already renowned in Roman times and even mentioned in Homer’s Iliad. Today, the island continues this tradition with endemic grapes such as Kuntra, Karalahna, Çavuş, and Vasilaki, alongside Papazkarası and Karasakız. Once thought of only as a table grape, Bozcaada’s Çavuş now yields delicate, pleasant wines, while the island’s own Vasilaki produces lively, flavorful whites. Visitors can taste homemade wines, join lively harvest festivals, and explore the island’s narrow streets, historic castle, and iconic Polente Lighthouse sunsets. Pro tip: Stock up on local wine and cheese/charcuterie packets beforehand – there are no shops near the sunset viewing spots.
Let’s head south. Imagine a laid-back, peaceful town by the crystal-clear waters of the Aegean: Urla. Here, vineyards and olive groves stretch across fertile lands that have been cherished by various civilizations. Famous for its wine, Urla has become one of Türkiye’s premier spots for viticulture. In these rich soils, international grapes such as Cabernet Sauvignon, Merlot, Syrah, Chardonnay, and Nero d’Avola grow side by side with Anatolian treasures like Boğazkere, Sultaniye, and the local Bornova Misket. Wineries are not only crafting award-winning vintages but also reviving ancient grapes like Urla Karası, and Foça Karası — bringing lost flavors back into the glass. But Urla is more than a wine destination; it has also become the beating heart of a new gastronomic revolution. Acclaimed restaurants have earned places in the Michelin Guide, combining hyper-seasonal produce with modern creativity. Here, wine tastings turn into full culinary journeys, where dishes are designed to echo the character of the surrounding terroir. Adding to its reputation, Urla hosts the International Gastronomy Film Festival every May — a unique celebration where food and cinema meet under the theme “From Table to Silver Screen.” Visitors can enjoy film screenings, chef-led panels, tastings, and cultural events, all highlighting Urla’s role as a hub of innovation and sustainability. Recognized as one of the Green Destinations Top 100 Sustainable Stories, the Urla Vineyard Route reflects a commitment to eco-friendly farming, low-impact winemaking, and local cooperation. Whether you’re sipping Urla Karası at a boutique vineyard, dining on a Michelin-starred terrace, or watching a culinary documentary under the stars, the Urla Vineyard Route is where history, flavor, and sustainability meet in perfect harmony.
Further inland in Denizli, the Çal Vineyard Route stretches across high plateaus at 700-1200 meters, producing nearly a fifth of Turkish wine grapes. Indigenous Çalkarası and Sultaniye dominate, with unique expressions shaped by the region’s altitude and microclimates. Visitors can enjoy tastings in wineries, explore Kısık Canyon, the underground Kaklık Cave, or combine wine experiences with adventures like paragliding from Çökelez Mountain and hot air ballooning above Pamukkale’s travertines.
From coastal islands to inland highlands, the Aegean vineyard routes reveal the deep roots of Türkiye’s viticulture and its vibrant, evolving wine culture. For more detailed information and itinerary suggestions about the Aegean Vineyard Routes, visit: Go Türkiye — Aegean Vineyard Routes
Central Anatolia & Cappadocia
Central Anatolia’s high-altitude plateaus and volcanic soils create some of the most distinctive Turkish wines. Near Ankara, the Kalecik Karası grape produces elegant, fruity reds often compared to Pinot Noir. In Cappadocia, the local Emir grape is the star, yielding exceptionally crisp, aromatic whites with refreshing minerality. Turkish wine enthusiasts sometimes describe Emir as “çivi gibi” (like a nail), a vivid expression that captures the grape’s razor-sharp acidity and precise, penetrating character. Other indigenous grapes such as Narince, Kalecik Karası, Öküzgözü, and Boğazkere thrive here too, alongside international varieties like Cabernet Sauvignon and Chardonnay.
The Cappadocia Vineyard Route blends winemaking with the region’s otherworldly landscapes. Volcanic tuff soils nourish the vines and provide natural cave cellars carved into rock, while wineries such as Kocabağ, Turasan, and Gelveri carry forward both tradition and innovation. Visitors can pair tastings with hikes through fairy chimney valleys, pottery workshops in Avanos, and unforgettable hot-air balloon rides over patchwork vineyards at sunrise.
For more information and travel details, see: Cappadocia Vineyard Route
Southeastern Anatolia & Upper Mesopotamia
On the high plateaus of Southeastern Türkiye, between the Euphrates and Tigris rivers, some of the country’s most distinctive red wine grapes are grown at altitudes of 1,000–1,500 meters. Harsh winters, hot summers, and dramatic day–night temperature shifts shape bold, structured wines.
Boğazkere, native to Diyarbakır, is the region’s signature grape: small, dark berries with thick skins that yield deeply tannic, powerful wines. Southwards, in Mardin and Midyat, winemaking stretches back thousands of years, intertwined with the traditions of the local Syriac community. Indigenous grapes such as Mazrona and Karkuş, often from century-old vines, continue to be cultivated on rocky, mineral-rich soils.
Eastern Anatolia
Centered on Elazığ, this highland region is the cradle of the Öküzgözü grape, known for its vibrant fruit character and balanced acidity. At altitudes of 1,000–1,200 meters, winters are harsh—temperatures can plunge to -25°C—while summers bring dramatic day–night shifts, creating ideal conditions for fresh, aromatic, age-worthy wines.
In Malatya, especially the Arapgir area, vineyards have shaped local life for centuries. Travelers such as Simeon of Poland and Evliya Çelebi recorded how entire towns would move to the vineyards during harvest. Here, lesser-known but prized local grapes such as Kösetevek and Karaoğlan grow alongside Öküzgözü. Wines made from these grapes reveal a distinctive side of Turkish wine, marked by rich fruit flavors and a bold, rustic character.
Mediterranean Region
The Mediterranean shores and highlands of southern Türkiye are a rising frontier for wine, where ancient grapes are being rediscovered on the steep slopes of the Taurus Mountains. In Antalya’s Elmalı district, Likya Winery cultivates vineyards over 1,000 meters above sea level, bringing back to life many rare grape varieties, including Acıkara. The name, meaning “bitter black,” refers to the grape’s deep hue rather than its flavor. It yields full-bodied wines with firm tannins and complex notes of black cherry, plum, spice, and tobacco, finishing long and elegant. Other local grapes such as Fersun and Patkara also thrive here, alongside international varieties, shaped by limestone soils and cool mountains.
Further east in Mersin, Selefkia Winery tends vines on rugged plateaus, while in Hatay, Antioche Winery draws on the region’s ancient viticultural heritage. Here, indigenous grapes like Barburi are still grown, reflecting centuries-old traditions of winemaking in a landscape where Mediterranean breezes meet mountain air.
Black Sea (Tokat & Northern Hills)
Too rainy for large-scale vineyards, the Black Sea nonetheless contributes through Tokat — birthplace of Narince, Türkiye’s celebrated white grape — and Artvin on the eastern frontier. Narince yields elegant, citrus-driven wines and remains a signature of Turkish winemaking. The region’s closeness to Georgia, another ancient cradle of viticulture, suggests untapped potential for rediscovering old varieties and developing new wine traditions in this lush, challenging landscape.
Together, these regions form a mosaic of terroirs: from robust reds in the southeast to crisp whites in Cappadocia, Turkish wine offers a spectrum as diverse as its landscapes.
Future potential and sustainability challenges of Turkish wine
The future for Turkish wine looks bright, fueled by a unique blend of heritage and innovation. Industry observers are hopeful that an increased focus on native varieties and efficient marketing can enable Türkiye to capture the attention of curious wine lovers around the world. There is a sense that Turkish wine is on the cusp of discovery internationally. Oenophiles seeking new grapes and off-the-beaten-path regions are beginning to take notice of Türkiye’s offerings. Turkish wine producers have started participating in more international competitions and fairs, and some have begun exporting small quantities to high-end wine markets. With Turkish Airlines carrying travelers to all corners of the country, wine tourism is also poised to grow further – many vineyards double as boutique hotels or tasting rooms, inviting tourists to sip wines on-site in beautiful settings.
At the same time, Turkish wine producers face a significant challenge that also carries an impetus for innovation: climate change. As a Mediterranean country with many arid zones, Türkiye is already feeling the effects of warming temperatures on its vineyards. Growers in hot areas like the Aegean coast have observed that harvest dates are creeping earlier – wineries are now starting harvest weeks earlier than was normal in past decades. “Increased heat can cause grapes to ripen too quickly, altering flavors and possibly diminishing their value as wine grapes,” explains one Izmir-based producer, who has witnessed summers with 43 °C days pushing grapes to overripen. Such conditions risk upsetting the balance in the resulting wines. Winemakers are responding with both short-term and long-term adaptation strategies. Improved canopy management in vineyards and investment in temperature-controlled cellars are common. High-altitude vineyards in the inland Aegean are a natural ally in Türkiye’s fight against climate change: many vineyards sit 800–1,200 m above sea level, providing cooler nights that slow grape ripening.
One of Türkiye’s greatest advantages is its topography: much of the country is a high plateau. Growers are increasingly exploring these cooler, high-altitude sites to counteract rising heat. In practical terms, this means shifting some new vineyards to upland areas that used to be considered too marginal. A recent study predicted that as temperatures rise and rainfall patterns shift, parts of the inland Black Sea region and higher elevations in Eastern Anatolia will become more favorable for grapes like Sultaniye. Conversely, extremely hot lowland sites may need to transition to more heat-tolerant varieties. Adaptation could include planting hardy native grapes from the southeast in western regions as conditions change. For example, the study suggested that the Aegean coast might increasingly rely on robust native reds such as Boğazkere and Öküzgözü that thrive under high temperatures. We are already seeing a micro version of this: some Aegean producers blend Eastern Anatolian grapes into their wines to boost structure and resilience. In short, Türkiye’s vintners are leveraging both science and tradition in their quest to future-proof their vineyards.
From its deep historic roots to its current wave of innovation, Turkish wine is about to come full circle – honoring an ancient legacy while embracing the future. Turkish wine reflects a land at the crossroads of continents, with unique grapes preserved for generations and families devoted to every harvest. For wine lovers everywhere, Turkish wine offers a unique opportunity to explore a country where ancient traditions meet modern innovation, experiencing the distinctive flavors of Anatolia’s diverse landscapes as Turkish wine continues to evolve and gain international recognition. Whether you’re a seasoned oenophile or a curious traveler, there has never been a better time to uncork a bottle of Turkish wine and experience this ancient land’s new renaissance for yourself.
