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All of our red blends are produced from a single vineyard in a gravity-fed facility with the goal of finding the best harmony of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. The unique terroir of the vineyard reflects the deep flavors and aromas exhibited in each grape.
We release only two blends annually: Ch Kalpak and BBK.
We harvest each parcel (about 1 hectar) separately and follow through with the wine until the maturity in the barrels is completed. We subsequently select the best barrels in terms of balance, bouquet, and character to establish the basis of our “Chateau Wine” and tehrefore conduct extensive blend studies. The remaining wines are re-blended to create the BBK label.
Ch Kalpak produces a total of 45,000 bottles (3,750 cases) from 12 hectars (30 acres); that is about 28 hL wine/hectar (1.1ton/acre). In vino veritas.
Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot
Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot
Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot
In order to achieve our goals we picked the best root-stocks and clones of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Verdot grapes to match our terroir at the Chateau. We subsequently optimized the planting density, parcels, vine exposures versus wind and sun, trellis system, and planted the vines with laser-accuracy. We intentionally created sloped vineyards in the pursuit of more aromatic grapes.
We were extremely sensitive in selecting our prospective vineyard site, and decided on a location at 270-320 m (1,000 ft) above sea level with south and south-west exposures; predominantly gravel and limestone soil. The unique advantage of this site was its exposure to both the Sea of Marmara and the Mediterranean Sea (thru Gulf of Saros) thus receiving the gentle breezes of both seas. We are located about 5 km (3 mile) from the closest sea to minimize the negative effects of the sea-salts. Having this very special climate, terroir, and executing very specific vineyard management techniques, we were able to extend our maturity season by 3-4 weeks until the end of September-October. We believe we are able to optimize the berry quality with a balanced extension of the maturity period.
Chateau Kalpak winery is ‘gravity fed’ and located in the Chateau Kalpak vineyards. Our hand-picked harvest starts in the early hours of the morning and average about 5 tons of grapes per day. The grapes arrive in small baskets to the double sorting tables; clusters are cleaned from the dust and small insects via vibrator and fed on the first table for review. Followed by the de-stemming, berries go through 100% inspection on the second table by 10-14 women workers to achieve ‘zero green’ grape stock. Selected berries drop to each parcel’s reserved tank by gravity; we apply cold maceration for 2-5 days before the must starts her life to be wine. Total fermentation and maceration lasts 25-35 days in temperature controlled oak casks and tanks. We use minimal pumps (and those are only peristaltic) and do most of the work manually with special tools on custom-built platforms to produce handcrafted wines. Most of our wines go thru alcoholic and malolactic fermentation in temperature-controlled 2-5 ton oak fermenters. Our bottling is done under inert gas and by gravity as well.
All of our wines are matured in oak barrels and casks for 30-36 months after going thru malolactic fermentation. The capacity of our barrels and casks can accommodate 3 years of total wine production of Ch Kalpak; therefore we are never pressed to bottle our wines before maturity. Most of our barrels are 225-500 lt in size and we use 2-5 ton casks for wine and blend integration. 65% of the barrels we use are 36 and 48 month naturally dried tight-grain and mainly French oak. We are very particular about the toasting levels.
