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On these pages we offer you information about the Chateau Kalpak winery and its wines.
About Chateau Kalpak
Chateau Kalpak's journey began in 1991. After living in the USA and Paris for 21 years, the winemaker Bülent Kalpaklıoğlu returned to Turkey and experienced a dramatic change in his philosophy of life: he left investment banking to plant and cultivate a winery Establishing a winery.
Bülent bey acquired the first parcels in 1992 and founded an experimental vineyard in the village of Arapli in Şarköy (Tekirdağ), where various clones, planting techniques, trellis / pruning systems and winemaking were then tried out.
The Arapli experience and knowledge gained by traveling to over 100 wineries around the world were applied in the establishment of Chateau Kalpak Vineyards in 2003.
It took a full 12 years to build the current Chateau Kalpak winery and to set up the new vineyards in 2003. In 2010 the first wines were produced in the brand new winery and then patiently waited for the maturity of these wines, which were released in 2013.
3 star award and many top-class prizes
This first publication brought the winery 9 gold medals in European wine competitions and the award “Best National Producer 2014” of Turkey with the crowning of the “first and only” “3 star” winery in Turkey (similar to the Michelin restaurant ratings).
A total of six gold and three silver medals could be won.
Best national producer of the year - Turkey
Chateau Kalpak also returned from the Concours Mondial Bruxelles with three gold medals for the three blends of 2010.
All red wine blends are made from a single vineyard in a gravity fed facility with the aim 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 of each grape.
Only two mixes are released each year: Chateau Kalpak and BBK.
Each plot (approx. 1 hectare) is harvested separately and the wine is refined in barrels until it is mature. Then the best barrels are selected in terms of balance, bouquet and character to lay the basis for the "Chateau Wine". Extensive blending studies are carried out for this purpose. The remaining wines are mixed again to create the BBK label.
Chateau Kalpak produces a total of 45.000 bottles (3.750 cases) on 12 hectares (30 acres); that is around 28 hL of wine / hectare (1,1 tons / acre). The truth is in wine.
The selection process
In order to achieve the goals, the best root stocks and clones of the Cabernet Sauvignon, Merlot, Cabernet Franc and Petite Verdot grape varieties are selected that match the terroir in the chateau. Then we will optimize the planting density, plots, vine exposure to wind and sun, trellis system and plant the vines with laser accuracy. In search of more aromatic grapes, all vines were deliberately planted on slopes.
Soil and terroir
When choosing the future vineyard, Chateau Kalpak was extremely sensitive and opted for a location at 270-320 m (1000 ft) above sea level with a south and south-west orientation; predominantly gravel and limestone soil.
The unique advantage of this location was its exposure to the Sea of Marmara and the Mediterranean Sea (through the Gulf of Saros), which preserved the gentle breezes of both seas. The vineyards are located about 5 km from the nearest sea to minimize the negative effects of sea salt.
With this very special climate, terroir and the use of very specific vineyard cultivation techniques, the ripening period could be extended by 3-4 weeks until the end of September-October. The berry quality can be optimized through the balanced extension of the ripening time.
Manufacturing and fermentation
The Chateau Kalpak winery is gravity fed and is located in the vineyards of Chateau Kalpak. The handpicked harvest begins in the early hours of the morning and comprises an average of around 5 tons of grapes per day.
The grapes arrive in small baskets on the double sorting tables; Clusters are cleaned of dust and small insects with a vibrator and sent for inspection on the first table.
After stalking, the berries are subjected to a 10% inspection on the second table by 14-100 workers in order to achieve a “zero green” grape stock. Selected berries fall into the reserved tank of each plot by gravity.
This is followed by a cold maceration for 2-5 days before the must begins its life as a wine. Complete fermentation and maceration takes 25-35 days in temperature-controlled oak barrels and tanks.
Pumps have minimal use (and these are peristaltic only), most of the work is done manually with special tools on purpose-built platforms to make handcrafted wines.
Most of the Chateau Kalpak wines undergo alcoholic and malolactic fermentation in temperature-controlled 2-5 ton oak barrels. The filling takes place under inert gas and also by gravity.
After malolactic fermentation, all wines are aged in oak barrels and large barrels for 30-36 months. The capacity of the barrels can hold 3 years of total wine production at Chateau Kalpak. Therefore, there is no need to bottle the wines before they are mature.
Most of the barrels are 225-500 lt in size and 2-5 tonne barrels are used for the integration of wine and blends. 65% of the barrels used are naturally dried, close-meshed and mainly French oak for 36 and 48 months. Great importance is attached to the different roasting levels.