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

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

Mahrem-label reds from Italian varietals, grown organically on the grounds of Türkiye's largest racehorse stud

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

Can Ortabaş's pioneering estate where Decanter Platinum bottles and an arboretum share one ridgeline above Kuşçular

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