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Ble Alepou 2017 - Ktima Kyr-Yianni
Ktima Kir Yianni

BLE ALEPOU 2017 - KTIMA KYR-YIANNI

  Greece / Naoussa
€43.70
€38.50
QTY
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Why do we love it?

If Ble Alepou (blue fox) really existed, it will surely be a rare breed that would live in Naoussa and feed on juicy Syrah and Xinomavro grapes. Nobody knows if the blue fox really exists or if Stelios Boutaris thought he saw, after the end of the harvest, in 2009, as he was resting under the old oak, next to the vineyards. She was small. She came out from behind the vines, they stared at each other for a moment, and then she disappeared. She looked blue to him. Who knows…? On the other hand, it doesn’t really matter since this story gave birth to the amazing Ble Alepou Ktima Kir Yianni, a leading Greek wine!

You can only find it in the best cellars in Greece and abroad, next to the greatest labels of the international vineyard. It is a wine of limited production and it sells out in the blink of an eye. These are the last, collectible bottles of the 2017 vintage. And then it’s over.

Cabernet Sauvignon, Syrah, Merlot, and Xinomavro are united in an effort to promote the international dimension of the Greek vineyard. For the Ble Alepou 2017 Ktima Kir Yianni, each variety is vinified and matured for 14 months in French oak barrels. They are then blended and remain together for another 4 months in oak barrels. After that, they are bottled and age for another 6 months, before the young Ble Alepou, is ready to play. And when we say young, we mean it. Because it has at least a decade in front of it.

Many compare it to top wines from Bordeaux. From the very first sip, you will try to bring in mind the best wine you have ever tasted. It can only be compared to that…

With the purchase of 3 bottles, you will receive them in a wooden case with the history of the wine signed by Stelios Boutaris.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Ble Alepou Ktima Kir Yianni has a deep purple color and elegant nose that evolves over time in the glass. First, come the spices. Freshly ground pepper, cinnamon, and vanilla. Ripe cherry and plum in marmalade form continue, while fresh soil, toffee, chocolate, and mushroom add an earthy tone. Ink, tobacco, and dried nuts complement the complex aromatic bouquet.

Structured on the palate, with a velvety texture. Well-polished and beautifully integrated tannins are in complete balance with vibrant acidity. The fruit is dense on the palate. Flavors of cherry, cassis, blueberry, and plum, dipped in chocolate and sprinkled with cinnamon and walnut.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5 %
Origin Naoussa
Variety Cabernet Sauvignon, Syrah, Merlot, Xinomavro
Aromas Pepper, cinnamon, vanilla, ripe cherry, plum jam, fresh soil, caramel, chocolate, mushroom, ink, tobacco, nuts.
Bottle Size 750ml
Barrique 18 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

BLE ALEPOU 2017 - KTIMA KYR-YIANNI

PAIR IT

with rib-eye, hunts with wine sauce, calf-boned cheekbones.

Fillet Mignon with red wine sauce

  • 2-4 filets mignon, 3-5 inches thick
  • Salt
  • Canola or grape seed oil
  • 3-4 tbsp. of butter
  • 2 cups of red, full bodied, wine (we used Cabernet Sauvignon)
  • Black pepper

  Clean your fillets from hard fats and remove what you do not like.

  Leave the fillets at room temperature for about 60 minutes and towel them with kitchen towels, removing all the water and possible blood. Before cooking, brush them with some canola oil and season then well with salt.

 Heat two tablespoons of canola oil in a non-stick pan on high heat for about a minute. Apply the canola oil all over the pan with rotary movements. Throw the fillets in and immediately, lower the heat to medium. Leave them for about 3 minutes without moving them and preferably without piercing them. Depending on the thickness or the doneness , you can leave it for up to 6 minutes in the pan.

 Turn the filet mignon and roast for another 2-5 minutes depending on the thickness and  the doneness. Set aside and cover with foil to rest, until the sauce is ready.

  Pour the wine into the pan and increase the heat. Let the wine boil for about 10 minutes or till it’s reduced to 3/4. Return any juice from the fillets, if there is any, to the pan. Wait until it stops boiling. Then add the butter, one tablespoon at a time by stirring well until it melts. Add salt and serve over the fillets. Add freshly ground black pepper.

 

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