Indulging in the first sip of a velvety Chardonnay on a sun-drenched day, following a long drive, is a pleasure unparalleled. At Kuzubağ, a distinguished winery in the enchanting southwest of Turkey, the experience is nothing short of transcendent. The cold glass glides down effortlessly as a gentle Aegean breeze rustles the surrounding leaves. The radiant sunset paints the open skies in shades of rustic orange, and the winery’s resident feline, Misket, pounces up, yearning for a soothing belly rub. Vineyard owner Aslı Kuzu shares a moment with Misket, remarking, “Our cats thrive on attention,” as she gently shoos the feline away.
Situated in the heart of the Çal district, Kuzubağ lies within a wine region responsible for a remarkable 40% of Turkey’s total wine production. The journey to this vinicultural oasis guides you through the picturesque landscapes of olive orchards and sprawling melon farms, eventually revealing vast vineyards that unfurl in meticulous rows across hill after hill.
“While Çal may not be the first name that springs to mind when one thinks of Turkish wine, we are determined to change that perception,” Aslı remarks. Turkey boasts a rich winemaking history, with traces of viticulture dating back a staggering 7,000 years in the broader region. However, despite standing as the world’s sixth-largest grape producer, the nation’s contribution to global wine production remains relatively modest. The per capita wine consumption in Turkey, hovering at approximately one-twentieth of that in the United Kingdom, underscores this paradox. Nonetheless, signs of a burgeoning transformation are evident, with the number of independent wine producers increasing fivefold over the past decade, surging past 200.
The allure of Çal, with its unspoiled landscapes and burgeoning wine scene, beckons to wine enthusiasts and adventurers alike. Discovering this evolving Turkish wine trail promises not only a delightful sensory journey but also a deeper appreciation for the history and potential of Turkish winemaking.
