Turkish Wine Selection: Çal Karası

In our 2026 month-by-month tasting plan, April is dedicated to Turkey’s Cinderella grape, Çal Karası.

Çal

You’ll notice that the names of many Turkish black grapes include the word Karası. Kara is one of the words meaning “black” in Turkish. Modern Turkish naming convention gıves most grapes take their name from their place of origin: “the black [grape] of Place X”. That makes Çal Karası the “black from Çal”.

Çal vineyards - photo by Rob İçsezen

Çal itself takes its name from a word in Chagatai Turkish (Eastern Turkic) meaning "high place". An accurate name as the district sits at an average elevation of 2,790 feet at the foot of Mount Çökelez. Some 19% of the country’s grapes grow here and 80% of those grapes are used to make wine - an amazing contrast to the country-wide statistics which show only about 3% of all grapes grown being used for wine (and rakı). And significantly, 38% of the wine made in Turkey comes from Çal, making it the single largest wine producing district in the country.

The climate here is transitional between continental and Mediterranean. It has hot, dry summers and long cool winters. The majority of rain falls in the winter, and some winters even see snow.

Although there are pockets of different soil types, the dominant structure is calcareous and clay. These limestone-heavy soils include about 20% active lime which gives grapes grown in Çal higher acidity. The soil structure, with its water retention capacity and permeability also allows vineyards to easily withstand dry periods.

Çal Karası in the Vineyard

Çal Karası bunch - photo by Çal Bağ Yolu

Çal Karası is a thin-skinned grape with small, round red-purple to purple berries. They grow in long, dense, heavy bunches. It’s a vigorous vine and needs to be pruned to control excess growth.

Grapes are moderately resistant to moisture and downy mildew but susceptible to botrytis.

One of the charms of Çal is the extensive amount of old vines, at least 35 years old, scattered around the district. These old Çal Karası vines grow in low bushes, causing all stages of the growing cycle, from pruning to harvest, to be done by hand.

Turkey’s Cinderella Grape

While Çal Karası has been around for a while, it’s only recently been given the opportunity to shine. For many years, the grape has been used for cheap table wines and to bulk up blends.

It wasn’t until 2010 that its true potential was revealed. Seyit Karagözoğlu of the winery Paşaeli suspected Çal Karası was capable of more. His wild fermented “Merman” Çal Karası became the first quality bottling of the grape and set the tone for other wineries to build upon his success.

Karagözoğlu went further. He collected samples of several Turkish grapes to conduct DNA studies in partnership with José Vouillamoz. Vouillamoz’s discovery was shocking. The grape was a genetic twin for the Cretan Liatiko grape, the fifth most planted grape in all of Greece.

Between this news and proof from Paşaeli that Çal Karası could produce quality wines, the grape went from char girl to Cinderella.

Çal Karası Wines

The grape’s naturally low anthocyanin levels mean resulting red wines are not deeply colored or tannic. Not only does Çal Karası have low anthocyanins, it has short anthocyanins. What does that mean for the wines? Essentially, it means that the different aspects of the wine evolve at different rates. Wines tend to go “brickish” i.e. lose color and turn brownish-red, very quickly while the nose and palate stay fresh.

If used, old and/or neutral oak is best as too much overwhelms the grape's natural flavors of strawberries, sour cherry, red fruits, and rhubarb along with lavender, bay leaf, and black pepper. Wines tend to be medium-bodied with medium to high acidity, moderate to high alcohol, and a silky mouthfeel.

It has proven to be a versatile grape appropriate for red, rosé, blanc de noir, sparkling, and naturally sweet wines. The younger, unoaked red wines are even fantastic to drink slightly chilled.

Çal Karası Wines to Try

In early April, try a Çal Karası red, transition to rosé, and end the month on the blanc de noir! Luckily, we have all of those in stock for you.

Heraki Akuarela Çal Karası; Kuzubag Çal Karası Blend Rose + Çal Karası Blanc de Noir

Kuzubağ Çal Karası - Kalecik Karası: A brilliant and remarkably pale salmon in the glass swirling with savory top notes of thyme followed by geranium, mint, citrus, and just a touch of red fruit. Yellow pear and lemon provide juicy vibrancy, joined by rhubarb, fresh strawberries, tart cranberry, and a burst of pink grapefruit scattered with mint leaves, white pepper, and spice. Bright, fresh, and layered with refreshingly vibrant high-altitude acidity, this gracefully balanced rose energizes the palate and finishes with a smooth pleasing salinity.

Kuzubağ Çal Karası Blanc de Noir: Aromatics leap from the glass as spring wildflowers merge with juicy notes of stone fruit and vibrant lemon zest. Elevated acidity and grapefruit notes give freshness and drive. Ripe white peach and green plum offer juicy fruit depth. Subtle tannins lend structure, while saline minerality persists for a fresh finish.

Heraki Akuarela Çal Karası: A delicate blend of dried Mediterranean herbs, subtle wet hay, ripening strawberries and tart cherry. Hints of sunbaked earth deepen the juicy, savory nature. Cushy tannins create a soft, velvety frame for each element to balance and shine. Pleasant and elegant on the palate for a beautifully refined finish.

As always, you can enjoy and purchase each of these wines and many more at the Fine Turkish Wine Bottle Shop + Tasting Room, located in Houston's Montrose District at 1909 Dunlavy Street.

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Andrea Lemieux is an international wine expert with particular expertise in Turkish Wine. She is the author of The Essential Guide to Turkish Wine, the world's only comprehensive English language book on Turkish wine. She is also the author of The Quick and Dirty Guide to Greek Wine and the founder of The Quirky Cork blog which is dedicated largely to Turkish wine.