Uçmakdere Winery and Firuze Wines

Chris Vannoy
May 12
5 min read

Firuze Wines of Uçmakdere Winery: Bold Reds from a Windswept Forest by the Sea

There’s something poetic about a wine that mirrors its geography—where the structure of the land shapes the structure of the glass. That’s what first came to mind when I tasted a Firuze Cabernet Sauvignon from Uçmakdere Winery. It was at a Turkish wine competition, surrounded by dozens of bottles, and yet this one was notable. Bold, structured, confidently oaked, and undeniably expressive—it had presence. And while I haven’t yet visited the winery itself, the experience left a mark. I’ve followed the brand ever since, impressed by its rapid evolution and distinct voice in the increasingly diverse Turkish wine scene.

The Uçmakdere Winery Carved from Forest and Sea

Uçmakdere—the name means “Flying Stream”—is more than a village. It’s an ntal stretch of land where sea, sky, and mountain meet in dramatic fashion. Located on the western coast of Turkey’s Tekirdağ province, the area is hugged tightly between the Marmara Sea and the towering Ganos Mountains, whose 900 meter (2700 foot) rugged peaks fall sharply toward the shoreline. It’s a wild and visually stunning part of Thrace, forested and isolated, yet just close enough to the Şarköy wine route to stay within reach.

A coastal landscape with a red-roofed building, surrounded by lush trees and hills. Waves crash on a beach with small boats lined up. — The **Uçmakdere Winery**

The microclimate here is remarkable—shielded from the inland by the mountain range, but simultaneously moderated by the sea breeze. The result is a growing environment that provides both warmth and ventilation—ideal for slow, balanced ripening of red varietals like Cabernet Sauvignon, Merlot, and Syrah. The steep slopes, maritime humidity, and high solar exposure combine to deliver grapes with concentrated flavor and firm acidity.

Purple grapes hanging from a vine, surrounded by green leaves. Sunlit setting creates a vibrant and fresh atmosphere. — Ucmakdere's Cabernet Sauvignon Grapes

And yes—if you look up from the vineyard, you might just see paragliders drifting above, launched from the cliffs that make Uçmakdere a regional hub for air sports.

A Revival Story: From Tekel to Firuze Wines

The Uçmakdere Winery we know today is the product of vision and tenacity. In 2012, the Bulutsuz and Gülbay families purchased an abandoned previously state-run Tekel facility—once used for bulk production—and slowly brought it back to life. By 2013, wine was once again being made here, but with a very different ethos: small-batch, quality-driven, and proudly local.

From the start, they’ve focused on building something that supports not only wine, but the revitalization of the surrounding village and agricultural culture—a nod to the area’s historic Greek winemaking legacy in the Şarköy region. Today, Uçmakdere Winery produces around 10,000 bottles per year, sourcing grapes both from their own modest holdings and carefully selected regional suppliers.

This is not a château-style estate—it’s more craft cellar than estate—but the passion is unmistakable.

The Rise of Uçmakdere Winemaker Işıl Bulutsuz

A woman speaks into a microphone in an ornate room. Several people listen, wearing headphones, seated at tables with glasses and bottles. — **Işıl Bulutsuz**

Much of the winery’s recent quality leap is owed to Işıl Bulutsuz, the head winemaker since 2018. Hers is a rare and inspiring trajectory. Trained originally in industrial engineering, Bulutsuz also studied cuisine in Paris and Istanbul, giving her a deep understanding of balance, palate, and craft. Under her leadership, Firuze Wines have moved boldly toward New World structure with Old World discipline, especially through the use of American oak barrels to tame and enhance the naturally bold tannins of their flagship reds.

She’s part of a growing wave of talented Turkish women winemakers shaping the future of the industry with confidence and clarity. In my experience, her work with oak aging—particularly 12 months in American oak for both Merlot and Cabernet—is among the more successful examples of oak integration I’ve tasted in Turkey.

The Wines: Firuze Red Lineup

I’ve had the pleasure of tasting several Firuze Wines at recent Turkish wine events, and each time I’ve been struck by their consistency, honesty, and edge.

Firuze Cabernet Sauvignon 2019

A standout. Layers of black cherry, cassis, and mulberry framed by vanilla and a hint of coconut from 12 months in American oak. The tannins are bold but not aggressive—firm, food-friendly, and built to age. The finish is medium-plus, with a savory echo. A wine that holds your attention.

Firuze Merlot 2019

Wine bottle with a label reading "Firuza Merlot, Upmakdere 2018." Features a turquoise stone design on a dark background. Elegant and refined.

Plum and raspberry-driven, lighter in body than the Cabernet, but still showing serious structure. There’s a pleasant coconut and toast note, again from American oak, that gives depth to the mid-palate. A strong varietal showing with freshness and grip.

Firuze Chardonnay

A more delicate effort. Aged eight months in a mix of American and French oak, it shows creamy textures and medium-plus length, but less aromatic intensity than expected. More restrained than expressive—good for those who prefer softer, more neutral white wines.

Firuze and Rosé

Their Rosé, made from Cinsault and Merlot, is light and refreshing, perfect for coastal evenings.

Legacy Varietals

In earlier years, Firuze also produced wines from Narince, Emir, Öküzgözü, and Boğazkere—a nod to Turkey’s indigenous palette. While these are not part of their current focus, it’s an encouraging sign of experimentation and respect for local heritage

The Visit: Forest, Sea, and a Glass in Hand

I haven’t yet made the journey to the Uçmakdere Winery—but I plan to. From everything I’ve read, seen, and tasted, it’s a place that echoes the soul of the wines themselves: rugged, intentional, and full of surprises. That said, this is a small, working producer, and visitors should absolutely call ahead before dropping in.

While you won’t find a sprawling tasting terrace or vineyard-view restaurant, what you will find is authenticity and amazıng Marmara Sea Vıews—and perhaps, if the waves are quiet enough, a moment where wine and place converge.

Final Thoughts: Firuze Wines, and the Beauty of Beginnings

Two people smiling in a conference room with tables set for wine tasting. They wear lanyards, and the mood is cheerful and social.

Uçmakdere Winery and their Firuze label are still early in their story, and yet the quality and identity already emerging suggest a bright future. There’s a fearlessness to these wines—a willingness to work with bold varietals, employ assertive oak, and embrace a geography that is as challenging as it is breathtaking.

For me, Firuze represents the kind of winemaking I root for—not polished perfection,

but rather ambitious expression, the kind that gets better year by year. And I’m particularly excited to see what future vintages will bring under İşıl Bulutsuz’s stewardship.

In a land of ancient wine roots and emerging talent, Firuze Wines of Uçmakdere stand as a reminder that even in the remotest corners of Turkey’s wine map, great things are fermenting.