Intensely red in color, this is a wine with a complex character, combining aromas of vanilla, chocolate and oak from the barrel, with notes of forest fruits and spices. The palate shows volume, robust tannins and a sensuous viscosity that balances with the fine acidity. The lingering finish of the wine leaves tasty notes of fruits and spices on the mouth.
Syrah, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot
14 months in 225lit new oak casks separately for each variety and 4 months in 225 lit new oak casks for the blend – further ageing 6 months in the bottle
Selected vineyard blocks within the private vineyards in Yianakohori
Intense, robust, with warm alcohol and dense texture, Ble Alepou is a wine destined for bold food pairings, either with dishes of the classic French cuisine or dishes with a more creative twist.
The Kir-Yianni Estate vineyards in PDO Naoussa are located at an altitude of 120-280m on the Eastern foothills of Mt. Vermio. The zone’s climate is marked by abundant precipitation during the winter and spring, and moder- ate drought during the summer. The site spans over rolling hills with medium to high slopes and southeastern exposure. Its soil type is a mixed limestone ranging from clay to loam and sandy loam. Due to this diversity and complex- ity of the site the vineyards are established in 42 separate blocks –each one with its own particular characteristics and viticultural practices. In the Ble Alepou blend we used Syrah grapes grown on the loamy limestone soils of blocks #1 and 2, Merlot from the loamy limestone soils of block #24 and experimental varieties from smaller parcels of the Estate. A generous vine spacing of 3,500-4,000 per hectare is in place for optimal vigor and canopy management. The resulting yield is less than 80 hectoliters per hectare.
The winemaking objective for Ble Alepou is to highlight the terroir of the Kir-Yianni Estate and its potential for world-class wines. To that end, Ble Alepou is a blend of the best examples of the basic varieties grown at the Estate, selected according to their technical characteristics, such as acidity, alcoholic degree, phenolic ripeness, intensity of aroma and color.
After strict selection in the vineyard and on the sorting table, the grapes of each variety are cold soaked separately at 9-10°C in a reductive environment for a period of 5-7 days. All varieties are fermented in French oak casks at different temperatures. A monitored hydraulic pigeage is used in order to avoid the breaking of grape seeds and the extraction of undesirable tannins. Grape skins are removed before the end of fermentation. The wine is aged in new 225 and 500-lt French oak casks.