Scenic in Çeşme

Melih Teksen's twenty-five-year Alaçatı institution, transplanted to Buradan's organic vines — set menu and pairings among the Grenache rows

Melih Teksen's twenty-five-year Alaçatı kitchen, now plated on a terrace inside Buradan's vine rows at sunset

Organic Grenache rosé and Tempranillo grown six kilometres of stone-terraced slope above the village, tasted facing Chios

A late-arriving estate with the most accomplished vineyard kitchen on the Urla route — wood oven, Aegean-Italian menu

The peninsula's youngest serious estate — Chilean winemaking lineage, pre-phylloxera Carignan, panoramic terrace kitchen

Levent and Güler Köstem's working olive farm — fourteen thousand trees, JOOP gold-medal Memecik, restaurant and three guest rooms

Meltem Güner Atalay's hillside estate — night-harvest grapes, gravity-fed cellar, 20,000 bottles by hand

Lena and Alihan Haydaroğlu's Özbek estate — Rhône blends from a wind gap two kilometres from the sea

Vineyard restaurant where Foça Karası — a 2,600-year-old grape — is served alongside Cabernet from the same hillside