Our PRODUCERS AT WAYANA event series has become an important bridge that brings wine enthusiasts into direct contact with producers. When we first imagined the concept, we were unsure how it would be received, and to be honest, we were curious ourselves. But the dream we built and the results we encountered turned out to be a perfect match. We are truly happy about this.
“PRODUCERS AT WAYANA” Event Format
At a PRODUCERS AT WAYANA event, we don’t just taste the wines of the guest producer. If the producer is present, we hear the story, philosophy, experiences, and goals in their own words. If attendance is not possible, we spend time with the producer beforehand so we can act as their voice and representative during the event.
The program is held in two parts. In the first part, six wines chosen by the producer are paired with six selections from WAYANA’s tapas portfolio. If no suitable match exists, we create a brand-new tapas from scratch. This section is guided: both the wines and their stories are shared.
In the second part, we showcase 6 to 8 additional wines from the producer—those not featured in the first part—in an open tasting format. This also gives participants the chance to have personal conversations.
The event is designed to lay the foundation for a strong bond between wine lovers and producers.
September 28 – Likya Tasting
When we reached out to Likya Wines for the September edition, founder Burak Özkan was abroad, but we agreed on the date. We quickly decided on the content of the first part and left the second part for later. The first part was dedicated to Likya’s prestigious Arkeo series, which included both unfamiliar new vintages and wines made from grapes being bottled for the very first time. We waited for the wines to arrive before planning the tapas pairings.
Once we had the set in hand, we did a quick tasting. Five of the wines matched perfectly with existing WAYANA menu items, but the sixth required a new design. We adapted a dish from Gaziantep cuisine—Vişneli Kebab (Sour Cherry Kebab)—to highlight the cherry notes in the wine, and the pairing worked beautifully.
The Day of the Event
As the date drew near, we called Burak Özkan and told him that since it was harvest season, we would understand if he couldn’t attend. Yet in the middle of that intense period, he came all the way from Antalya to join us for both sessions of the tasting. This gesture meant a lot to us, and once again we are deeply grateful.
We opened the event with an introduction, then passed the stage to Burak. He spoke at length about the philosophy behind his relationship with grapes, the founding of Likya Wines, their journey with forgotten grape varieties, and the challenges and milestones along the way. Summarizing his insights for you feels like a responsibility we owe.
Likya Wines
Burak Özkan made a conscious choice to become a wine producer. There was no family tradition of viticulture before him. Growing up in Antalya, he sensed that the region’s rise as a tourism hub created an opportunity for a wine brand that could become part of the city’s gastronomy. Historically, viticulture did exist here, but during the Republican era, Elmalı—at 1100 meters above sea level—was not considered suitable for vineyards. Burak chose not to be swayed by such claims. In the 1990s, vineyard investments began, and because French grapes were in demand at that time, the first plantings included these varieties.
A Turning Point in Turkish Winemaking: 1990s and Beyond
From that period onward, the Turkish wine sector began to stir with new energy. Established producers renewed themselves, while entrepreneurs from other fields entered the sector. The market’s initial need for international grapes soon turned into an overcrowded field.
Fresh Energy at Likya: Doruk Özkan
Every enterprise needs both a maker and a seller. Producing the world’s best wine doesn’t mean it will sell on its own. (Thousands of producers still refuse to accept this, but that’s another story.) One of Likya’s biggest advantages was the arrival of Doruk Özkan, who focused on sales and marketing while Burak concentrated on production. Likya’s success today rests on this powerful family partnership.
Rediscovering Forgotten Grapes
Burak tells of a pivotal moment when a local shepherd, known as “Ramazan Abi,” introduced him to the Acıkara vine just two kilometers from Likya. Cuttings were taken, nurtured like infants, and multiplied—launching a struggle that would last years.
It takes roughly ten years for a new vine to prove itself. At the end of that time, whether the grape is suitable for winemaking remains uncertain. Some of Likya’s revived grapes turned out to be table grapes rather than wine grapes. Valuable, yes, but not commercially viable. Still, this too is part of the game.
Burak calls his quest for grapes “going hunting.” He describes it this way: “I don’t actually believe in coincidence. When I leave home, I tell my wife, ‘I’m going hunting.’ Village elders, headmen, shepherds—they’re my most important guides. Just as I move in search of grapes, I believe the grape too strives to reveal itself to me. It’s a meeting both sides desire.”
For me, Burak’s words evoke the metaphor of Schrödinger’s cat—an existence caught in the paradox of being and not being, waiting to be defined by observation.
Likya Arkeo Series Wines
Burak Özkan also guided the tasting of his own wines throughout the event. We jotted down a quick note to remind ourselves:
The first wine was a surprisingly beautiful white called Likya Işığı. It stands in the same league as Emir, one of our country’s most characteristic white wine grapes. The next three wines — Likya Ateşi, Tesadüf, and Altıncı His (made from the grape Germi Siyahı) — were low-acid reds, suitable for drinking slightly chilled. In the near future, climate change will make these wines increasingly sought after. The last two wines, Arya Özkan and Acıkara, were intense reds with strong tannins.
DNA analyses have been conducted on all of the grapes used to make these wines, and it has been scientifically confirmed that they are unique, indigenous varieties. This means they will be registered in our country’s records, further enriching our grape portfolio.
Final Word
The Likya Tasting did us all a world of good. Because we need to hear good things, to receive hopeful news. Burak Özkan’s mission of “grape hunting” enriches not just him and Likya, but all of us. Next year, José Vouillamoz, the world’s leading authority on grape genetics, will visit Likya. His presence will demonstrate the immense value of the Taurus Mountains as an endemic treasure and Likya’s key role in revealing it.
Has Burak finished his work now that he has revived so many grapes? (By the way, he’s close to twenty varieties already.) Of course not. The grape-hunting virus is in his blood, and he believes this is his path to immortality. Who could possibly stop him?
