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The Eastern Anatolia wine region in Turkey, one of the world's oldest wine countries, is a hidden gem with a rich winemaking history. This region accounts for about 15% of Turkey’s total wine production, making it one of the key players among the Turkish wine regions.
This region is home to a wide range of both native and international grapes, including reds like Öküzgözü, Boğazkere, Syrah, and Cabernet Sauvignon, as well as whites such as Chardonnay, Sauvignon Blanc, Emir, and Narince. These grapes, coupled with less planted grapes like Cabernet Franc, are not only used for wine production but also as dried or table grapes.
Fun Fact: Turkey is the largest producer of sultana raisins in the world. So, that fun snack you reach for or pack in your kid's lunchbox, the chances are that it comes from Turkey.
Geographically, Eastern Anatolia is strategically located. To the west, it’s bordered by the Central Anatolia Region, while to the north, it touches the Black Sea. On its southern side, it borders the Southeastern Anatolia Region. In addition, this region is located on the northern and eastern sides of the Sea of Marmara, with 1000 km separating it from the shores. Internationally, the region shares borders with Armenia, Azerbaijan (through the Nakhchivan exclave), Iran, and Georgia, giving it a unique cultural and geographical significance.
This combination of climate, soil, and geography creates ideal conditions for winemaking, resulting in wines that are as diverse as they are flavorful. Whether you’re a fan of bold reds or crisp whites, Eastern Anatolia has something to offer.
Vineyard Hectares
WINERIES
Eastern Anatolia is the place to be. It's got everything from mountains to valleys, plateaus to lakes, and even extinct volcanoes. Mother Nature really went all out here!
First, let's talk about the mountains—the Taurus Mountains and the Armenian Highlands. These create a rugged, alpine landscape perfect for growing grapes. The high plateaus between these ranges give the grapes grown there a unique character you won't find anywhere else.
Next up, the valleys. Rivers carved out these deep, winding valleys over a long time, and they're like hidden gems for grape growing with their own special climates.
And don't even get me started on the lakes! Lake Van, the biggest in Turkey, not only makes the scenery even more stunning but also influences the nearby climate, which is great for vineyards.
But here's the kicker: some vineyards are planted on the slopes of extinct volcanoes! The grapes grown there to soak up all the goodness from the mineral-rich volcanic soil, giving the wines an out-of-this-world flavour.
Eastern Anatolia also has a wide range of elevations, from 500 meters to over 3,000 meters above sea level. This means you can find a whole bunch of different grape-growing conditions in a relatively small area.
The climate in Eastern Anatolia's wine region is crucial for the wines made there. It has a continental climate, which means temperatures can vary greatly from season to season and even from day to night.
Summers are super hot and dry, with temperatures often over 30°C (86°F). But winters are a whole different story - temperatures can drop below freezing, sometimes even hitting -20°C (-4°F) or lower in some areas. But here's the thing: the big difference between day and night temperatures during the growing season is actually good for the grapes. It helps them ripen while keeping their acidity levels in check.
Eastern Anatolia doesn't get as much rain as other parts of Turkey. It usually gets around 400 to 600 mm (15.7 to 23.6 inches) of rain each year, mostly in spring and early summer. Winters are dry but can be snowy.
The growing season here is shorter than in other wine regions with milder weather. It usually starts in late spring and ends in early fall. This shorter timeline can lead to grapes with higher acidity and bolder flavours. Eastern Anatolia gets a lot of sunshine - many areas get over 2,500 hours of sunlight each year, which helps the grapes ripen perfectly.
Overall, the climate in Eastern Anatolia presents both challenges and opportunities for winemaking, but ultimately, it's a key element making this area one of the most relevant for the Turkish wine industry.
The soils in Eastern Anatolia are a big reason why the wines from this area are so unique. There are a few main types of soil that you'll find here, and each one plays a role in how the vines grow, how the grapes ripen, and how the wines taste.
The Eastern Anatolia wine region is all about sustainability, and they've got their own way of doing it. They lean on old farming traditions that have been passed down for generations. One of the coolest examples is the Baran training system. When winter comes around, they cover the vines with soil and let the snow do its thing as a natural insulator. This simple but effective method means they don't have to use as many chemicals, and the grapes stay in great shape. It's a win-win for the environment and the wine.
Now, about that Karaerik grape. It's a regional superstar with a unique flavour profile that people love. It's so special that it's even been given a Geographical Indication by the Turkish Patent Institute. That's a pretty big deal! It showcases the grape's distinctive qualities and shows that the local farmers are committed to eco-friendly growing practices. They don't rely on a lot of external inputs and instead stick to the tried-and-true methods that have been used for generations.
So, even though Eastern Anatolia might not have all the international sustainability certifications you see in other places, don't think for a second that they're not eco-conscious. They've got a perfect blend of traditional knowledge and modern green techniques that result in some fantastic, sustainably-produced wine.
The Eastern Anatolia wine region in Turkey has some seriously impressive vineyards. The combination of high altitudes, dry summers, cool nights, and well-drained soils makes it the perfect spot for both native and international grape varieties to thrive.
Öküzgözü: This Turkish native loves the hot summers and cold winters of Eastern Anatolia, especially in Elazığ. The big temperature changes from day to night help the grapes ripen perfectly. Öküzgözü also loves well-drained soils like red clay or limestone.
Boğazkere: This grape thrives in the region's higher altitudes thanks to its drought-resistant nature. Boğazkere does best in rocky, limestone-rich soils that promote slow ripening. The temperature changes between day and night also help this grape develop its full potential.
Syrah: Syrah loves Eastern Anatolia's warm, sunny days and cool nights. It prefers well-drained soils, like sandy or limestone-rich ones. The region's high elevation helps develop the grape's structured tannins.
Cabernet Sauvignon: Cabernet Sauvignon enjoys the warm days in Eastern Anatolia, which help develop bold flavours, while the cool nights preserve acidity. It thrives in limestone-rich, well-drained soils that prevent water retention and encourage healthy vine growth.
Chardonnay: Chardonnay adapts well to the varying elevations of Eastern Anatolia. The cool nights preserve acidity, while warm days ensure full ripening. It thrives in well-drained soils, particularly those with limestone.
Sauvignon Blanc: Sauvignon Blanc does well at higher altitudes, where the cool nights help maintain its fresh acidity. It thrives in well-drained, limestone-based soils that prevent the grape from retaining too much water.
Emir: This local Turkish white grape loves the high-altitude regions of Eastern Anatolia. The cool nights and warm days allow it to ripen slowly and evenly. Emir prefers stony, well-drained soils that produce grapes with great acidity.
Narince: Narince grows best in regions like Tokat and Elazığ. The warm summers help it ripen, while the cool nights preserve its natural acidity. It prefers chalky, limestone-rich soils that drain well.
Eastern Anatolia's vineyards are the perfect example of how climate and soil can come together to produce exceptional wines. The unique combination of hot days, cool nights, and well-drained soils creates the ideal growing conditions for these international and indigenous grape varieties, as well as for other less planted grapes like Cabernet Franc.
Eastern Anatolia is a gold mine of native and international grape varieties that create some seriously amazing red and white wines.
Öküzgözü: This is Turkey's superstar native red grape. Öküzgözü wines are bright and fruity, with flavours of cherries, raspberries, and plums. They've got a smooth mouthfeel and a nice balance of acidity and tannins. You might also taste a bit of nutmeg, tea, or strawberry jam. Öküzgözü is often blended with Boğazkere for extra depth and structure.
Boğazkere: Known as the "throat burner" for its bold tannins, Boğazkere wines are full-bodied with flavours of black cherry, dark chocolate, tobacco, and sometimes coffee. It's often blended with Öküzgözü to create a well-balanced, powerful wine.
Syrah: This international variety thrives in Eastern Anatolia, developing spicy and fruity flavours thanks to warm days and cool nights. Expect notes of dark berries, black pepper, and sometimes a smoky or leathery touch, especially if it's been aged in oak.
Cabernet Sauvignon: Another international variety that has found a home in Eastern Anatolia, Cabernet Sauvignon offers bold blackcurrant and dark cherry flavours with robust tannins. Depending on how they're made, these wines often have oak-driven flavors like vanilla or tobacco.
Chardonnay: Chardonnay from Eastern Anatolia is all about vibrant citrus and tropical fruit flavours, like lemon, green apple, and pear. Some even have a slight mineral edge that adds complexity. These wines range from crisp and refreshing to fuller-bodied with a touch of oak.
Sauvignon Blanc: With this Turkish wine, expect bright, fresh aromas of grapefruit, green apple, and sometimes a hint of herbs from Sauvignon Blanc in this region. The cool nights help maintain the grape's signature zippy acidity, making it a refreshing, palate-cleansing white.
Emir: This native Turkish white grape creates wines with high acidity and a distinct mineral quality. Emir wines have a sharp, austere profile with savoury flavours and hints of earthiness and flint. They're often crisp, refreshing, and perfect for aging.
Narince: Narince, meaning "delicate" in Turkish, is a versatile white grape with floral aromas and hints of pink grapefruit. These wines are fresh and aromatic, with a soft, round mouthfeel and a nice balance of acidity. You can find Narince in both dry and medium-sweet styles.
These wines, coupled with other less-produced wines such as Cabernet Franc, showcase the amazing diversity that Eastern Anatolia offers.
Eastern Anatolia has an ancient winemaking tradition! This region has been making wine since before your great-grandparents were even a twinkle in their parents' eyes. We're talking 6000 BCE – that's some seriously ancient booze!
Over the centuries, Eastern Anatolia has seen more rulers than a chessboard. Persians, Greeks, Romans—they all wanted a piece of the wine action. During Byzantine times, monks were the real MVPs, keeping the wine flowing like it was their holy duty.
Things got a bit dicey when Islamic rule showed up in the 11th century, but some clever communities kept the wine tradition alive on the down-low. It was like a super-secret, centuries-long speakeasy!
Fast forward to the 20th century, and everybody suddenly remembered how awesome Eastern Anatolian wine used to be. The government even got involved in the action, setting up research stations to study the local grapes. And now, modern wineries are popping up left and right, blending ancient techniques with cutting-edge tech. It's like a time-travelling wine adventure!
So, whether you are a wine lover or a history buff, this region must be on your itinerary for your next wine tourism trip!
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