Although viticulture has been done for hundreds of years in Van province, the local grapevine cultivars are in danger of extinction. A series of measurements, weighing and analyzes were made on the bunches and grapes of the samples of theses local varieties; some must properties has been also evaluated. Moreover, phenolic and organic acid contents, HPLC, total antioxidants amounts have been determined by FRAP method. Considering the phenolic content amounts (mg kg^-1); the highest amounts were found as: Resveratrol (48.03) in Ercis Uzumu (Ercis); Protocathechic (10.92) in Beyaz Kismis; Rutin (26.61) in Beyaz Kecimemesi; Gallic acid (14.19) in Ercis Uzumu (Van); Syringic (97.03) in Beyaz Kismis;  p- qumaric acid (0.75) in Beyaz Kecimemesi; Ferulic acid (0.93) in Beyaz Ksimis; o-qoumaric acid (0.63) in Kizil Uzüm; and Fluorodizin (1.75) in Telli Baba. For Organic acids (mg kg^-1), gallic acid equivalent fresh weight basis, the highest amounts were found as: Tartaric Acid (9690.30) in Siyah Kismis; Malic Acid (23043.80) in Siyah Kecimemesi; Citric Acid (635.60) in Siyah Kismis, and Fumaric Acid (13.40) in Ercis Uzumu (Van). The Siyah Kismis has the highest total antioxidant capacity (91.89 mg g^-1) and followed by the other local cultivars as Telli Baba, Beyaz Kismiş, Kizil Uzum, Ercis Uzumu (Van), Ercis Uzumu (Ercis), Gok Uzum, Koyun Gozu, Siyah Kecimemesi ve Beyaz Kecimemesi. Phenolic substance, total antioxidant capacity, and organic acid except citric acid acids amounts in the studied local varieties were found statistically significant.