Badur Wines & Vineyard

Chris Vannoy
May 5
5 min read

A Family Venture near Tekirdag in Thrace, Badur Wines

Three people smiling, holding wine glasses indoors. A poster reads WINE EMOTION. They wear name tags with red lanyards. Warm lighting. — Mete and Gökçe, the grace behind Badur Wines

As someone who has spent years tasting wines across Turkey, few encounters have stayed with me quite like those with the couple behind BADUR Wines and BADUR Vineyards. Though I’ve not yet set foot in their Husunlu estate—tucked between verdant fields in Thrace, just before you reach Tekirdag—I’ve had the pleasure of meeting Mete and Gökçe Badur at several wine tasting events over the years. Their wines, like their personalities, are quietly compelling—gentle, confident, layered, and full of integrity.

This is a winery run by people who could have done anything, but chose wine. That choice—and the thoughtful, steady way they have pursued quality—makes BADUR Wines one of the most exciting under-the-radar vineyards in Turkey today.

BADUR Vineyards: A Quiet Bordeaux Reimagining in Thrace

BADUR Vineyards, located in the village of Husunlu, sits in an areas with an ancient history of winemaking, yet still relatively undiscovered, micro-terroirs in western Turkey. Just two hours west of Istanbul, the region is elevated slightly at around 110 meters, close enough to the Marmara Sea to benefit from cooling breezes from the Marmara sea, which help to moderate the heat of summer and extend ripening time.

The soils here are a clay-loam mix—well-structured and dense—ideal for red grape varietals, especially those with a Bordeaux pedigree (think right bank!). Clay soils retain moisture and provide the vine with slow, consistent hydration throughout the summer, allowing grapes like Cabernet Sauvignon and espeically Merlot to ripen gradually and develop phenolic complexity without overripening.

From what I’ve tasted and seen, BADUR Wines is building something special in these soils—a style of winemaking that echoes the early days of Napa Valley’s rise in the 1960s and 70s: intelligent, restrained, terroir-driven, and led by educated hands that bring fresh perspective to old-world grapes.

Meet the Family Behind BADUR Wines & Vineyard

Mete and Gökçe Badur are not your average winemakers. Mete is a trained architect and a long-time collector of archaeological antiquities—some of which are planned to be displayed in their upcoming tasting facility. Gökçe, meanwhile, holds a degree in chemical engineering and brings deep experience in gastronomy and culinary arts to the venture. They both combine the art and science neede for great wines.

Together, they form the creative and technical backbone of BADUR Wines. They are also the warm, inviting parents of twin daughters. Whether pouring a glass or explaining their approach to fermentation, they exude a calm clarity and deep respect for the craft. Their family-run operation is not only about making wine, but about creating a way of life.

The Wines: Bordeaux Inspired Reds

What defines BADUR Wines is their commitment to balance and structure, particularly in

Two bottles of 2020 Badur Cabernet Sauvignon & Merlot wine sit on a table. The label shows a tree with orange leaves. — Badur Cab Sav Merlot Blend

their Bordeaux-style blends. Their vineyards, first planted in 2011, use dense vine spacing to encourage natural grape competition—an approach common in top French vineyards. This ensures that vines don’t get lazy in the rich Turkish soils of this verdant area but instead focus energy into fewer, higher-quality berries.

Badur Wines Cabernet Sauvignon

Planted with 600+ vines of Merlot and 1,500+ vines of Cabernet Sauvignon on 12 hectares, offers the backbone of BADUR’s wines. Their Cabernet Sauvignon is robust but refined—showing dark fruit, gentle spice, and a round, fine tannin profile. It’s a wine that wears its clay-soil heritage with confidence.

BADUR Reserve 2019

One of my favorite tastings was the BADUR Reserve 2019, a Cabernet Sauvignon–Merlot blend that hits 15% ABV but avoids the pitfalls of heat or overextraction. The finish was notably long, with integrated tannins and a surprising level of complexity for such a young vintage. The acidity was lower than typical cool-climate Bordeaux, but this works well in the context of Turkish cuisine, pairing nicely with grilled lamb or roasted eggplant.

Merlot Rosé

Their Rosé, made from Merlot showsrestraint—none of the cloying sweetness that mars many local rosés—and instead offered bright cherry and rosewater notes with a refreshing mineral streak. It was proof that they approach even their lighter wines with the same seriousness as their reserves.

Thoughtful Production, Meticulous Harvest

BADUR Wines has an unusually careful approach to harvest timing. One practice that struck me as particularly thoughtful is that they wait to pick their Cabernet Sauvignon only once the seeds turn brown—a visual marker of phenolic maturity that signals the grape is ready both chemically and structurally. This have even pushed harvest for Merlot into mid-September, a gamble that pays off when weather conditions cooperate.

They’ve also begun introducing Cabernet Franc to their vineyards, with planting initiated in spring 2024. This addition is exciting—Cabernet Franc, with its herbal elegance and acidity, could bring a new layer of complexity to their blends. Given the success of their Merlot and Cabernet Sauvignon, I suspect their Cabernet Franc will thrive, especially if they apply the same thoughtful vinification approach.

A New Tasting Room on the Horizon

Although I’ve not yet visited the BADUR Vineyards in person, I have driven by the area when exploring nearby estates and my curiosity grows. The couple is planning a dedicated visitor tasting facility, which will allow more people to engage directly with the site and its wines. Given the combination of clay soils, intelligent planting, and serious winemaking, this will likely become one of Thrace’s must-visit wineries in the coming years especially as it under 2 hours drive from Istanbul.

Until then, the Badurs maintain an open-door policy for visitors—but with a gentle caveat: please call ahead. Their operation is still small enough that a drop-in visit may not coincide with someone being available. But once you’ve arranged it, you can expect the same gracious welcome I’ve always experienced at their tastings elsewhere.

Wines to Watch

To date, here are the BADUR Wines I’ve most enjoyed and recommend for those new to their portfolio:

BADUR Reserve 2019 – Cabernet Sauvignon–Merlot blend, 15% ABV, aged complexity, soft tannins.
Merlot Cabernet Sauvignon – Planted in 2011, dense vines, structured and fruit-forward.
Rosé (Merlot) – Crisp and clean.
Cabernet Sauvignon (Single varietal) – Robust, elegant, excellent structure for food pairing.
Merlot – Consistently good, especially when harvested late and made with restraint.

With Cabernet Franc now planted and new vintages aging in barrel, the future is promising.

Final Thoughts: Why BADUR Matters

BADUR Wines and BADUR Vineyards offer something rare in the Turkish wine scene: a meticulously managed, family-run vineyard making Bordeaux-inspired wines with integrity and precision. Their wines are reflective of the land, but also of the minds behind them—educated, calm, and committed to quality over speed.

For those who long to say they were there “before it got famous,” this is the kind of place to visit. You can feel the echoes of Napa in the 60s or 70s—the beginning of something—with people who know what they’re doing and who care enough to do it well.

I look forward to the day I finally walk the vineyards of BADUR, but until then, each glass reminds me of the generosity of the Badur family and the exciting future of Turkish winemaking.