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The Best Wineries in Turkey

Turkey is the focus of this list of 15 wineries and wine estates, including Amadeus / Ayana, BÜYÜLÜBAĞ and Corvus. Many work with Cabernet Sauvignon, Öküzgözü, Merlot or Boğazkere. Several estates are in İstanbul and Izmir. We choose venues by weighing recognition from independent critics, guides and awards.

Read the entries in alphabetical order. Each provides the venue's town or city, a short description and awards from independent sources, with a link to its full guide page.

How this list is chosen: Every estate here is in Turkey. When more qualify than the list can hold, En Primeur Club chooses among them by weighing recognition from independent critics, guides and awards. Entries appear in alphabetical order.

  • Amadeus / Ayana

    Bozcaada Canakkale, Turkey

    Amadeus / Ayana belongs to Bozcaada’s small-producer wine culture, where vineyard visits are shaped by Aegean wind, island agriculture, and a red-wine focus rather than grand estate theatre. The draw is terroir expression through Cabernet Sauvignon and still reds, with Falstaff recognition giving the winery a clear quality signal inside Turkey’s contemporary wine scene.

    Also recognized by Falstaff

  • BÜYÜLÜBAĞ

    Istanbul, Turkey

    BÜYÜLÜBAĞ gives Istanbul drinkers a direct line to Avşa Island, where Marmara Sea winds shape Ada Karası, Cabernet Sauvignon, Merlot, Syrah and Chardonnay across roughly 20 hectares. The estate’s appeal is not urban glamour but terroir: island viticulture, a gravity-flow winery, garden tastings and a Turkish wine story that sits outside the usual restaurant-and-bar circuit.

    Also recognized by Falstaff

  • Corvus

    Bozcaada, Turkey

    Corvus gives Bozcaada’s wine revival a clear modern address: an architect-founded estate at Tuzburnu Bay working with island grapes such as Kuntra, Karalahna, Çavuş and Vasilaki alongside Cabernet, Merlot and Syrah. The draw is the relationship between Aegean wind, island agriculture and a broad tasting format, rather than cellar-door ceremony.

    Also recognized by Falstaff

  • Doluca

    Cerkezkoy, Turkey

    Doluca is a large-scale Turkish wine house in Cerkezkoy, rooted in the country’s modern winemaking history and shaped by fruit sourced across Thrace, Eastern Anatolia, and Cappadocia. The draw is not a boutique cellar-door romance but a production-led view of Turkish wine: indigenous grapes, broad distribution, and architecture that turns the barrel room into the focal point.

    Also recognized by Falstaff

  • Kavaklidere

    Akyurt Ankara, Turkey

    Kavaklidere is a production-minded Ankara winery with a role larger than its visitor experience: founded in 1929, it helped define modern private-sector winemaking in Turkey. Its interest lies in scale, Anatolian grape identity, and a terroir-led portfolio that stretches from Kalecik Karası and Boğazkere to Syrah and still rosé.

    Also recognized by Falstaff

  • Kayra

    Istanbul, Turkey

    Kayra is a compact Kadikoy hotel for travelers who value Istanbul access over resort theatre. Its 14-room scale, quiet minimalist interiors, parquet floors, and urban setting make it a practical base rather than a destination property, with the useful tension of a claimed 5-star category and a modest 7.0/10 guest score from 6 reviews.

    Also recognized by Falstaff

  • KOCABAĞ

    Uchisar Nevsehir, Turkey

    KOCABAĞ puts Cappadocia’s wine identity in direct contact with its geology: cave cellars cut into volcanic tuff, native Turkish varieties, and a small-scale hospitality format in Uchisar Nevsehir. The draw is not trophy-label theatre, but a grounded look at Emir, Narince, Kalecik Karası, Boğazkere, and Öküzgözü in the region that shapes them.

    Also recognized by Falstaff

  • LIKYA

    Antalya, Turkey

    LIKYA brings Antalya wine into the Taurus Mountains rather than the coastal-resort frame. The family-run estate works at 1100m altitude near Elmali, combining vineyards, a winery, a garden tasting area and a casual restaurant with a focus on local and international grape varieties.

    Also recognized by Falstaff

  • Pamukkale Sarapcilik

    Denizli, Turkey

    Pamukkale Sarapcilik is a large-format Denizli winery rooted in the Güney plateau, with estate vineyards, cellar tours and standard tastings in a production-led setting. The appeal is less luxury cellar-door theatre than scale, regional context and a clear view of how Aegean Turkey turns vineyard country into still red, white and rosé wine.

    Also recognized by Falstaff

  • Pasaeli

    Ege Bolgesi, Turkey

    Pasaeli belongs to the quieter, small-production side of Turkey’s Aegean wine culture, where indigenous grapes carry as much editorial weight as international varieties. Its strongest signal is a portfolio built around regional material such as Karasakız, Çalkarası, Yapıncak and Emir, with Cabernet Sauvignon used as a familiar bridge rather than the whole argument.

    Also recognized by Falstaff

  • PRODOM

    Pasaport Izmir, Turkey

    PRODOM is a boutique Aegean wine name with an urban presence in Pasaport Izmir and production tied to Aydın and Denizli’s Güney Plateau. The interest here is not spectacle but geography: estate vineyards, a compact production scale, and a portfolio that includes Petit Verdot, Syrah, Cabernet Franc, Cabernet Sauvignon, Kalecik Karası, Öküzgözü and Bornova Misketi.

    Also recognized by Falstaff

  • Selendi

    Istanbul, Turkey

    Selendi belongs to the quieter side of contemporary Turkish wine: small-scale, organic-minded, and tied to Narince rather than international-variety spectacle. Its Aegean vineyard setting near Akhisar gives the story more force than the Istanbul listing suggests, with Moralılar and Sarnıç shaping a portfolio built around still whites, still reds, and estate-grounded restraint.

    Also recognized by Falstaff

  • Sevilen

    Gaziemir, Turkey

    Sevilen gives Gaziemir a modern winery address tied to Turkey’s Aegean and Central Anatolian wine map. The draw is less a romantic cellar myth than a large-scale producer format: vineyard sourcing across regions, guided and retail tasting, food pairing, and a restaurant atmosphere that makes the Turkish wine category easier to read in one sitting.

    Also recognized by Falstaff

  • Turasan

    Urgup Nevsehir, Turkey

    Turasan puts Cappadocia’s wine identity in direct contact with the region’s volcanic stone: a quiet Ürgüp tasting house built around cellars, local grapes, and a format suited to drinkers who want context rather than spectacle. The draw is the chance to taste Turkish varieties such as Emir, Kalecik Karası, Narince, Öküzgözü and Boğazkere in the place that shaped them.

    Also recognized by Falstaff

  • Vinkara

    Ankara, Turkey

    Vinkara gives Ankara’s wine scene a serious native-grape anchor: Kalecik Karası, Narince, Boğazkere and Öküzgözü interpreted through a modern Central Anatolian lens. The point here is terroir rather than spectacle, with cool inland conditions, vineyard views and an appointment-only format suited to drinkers who want Turkish wine explained through place, not branding.

    Also recognized by Falstaff

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