About this WINE
Celler de Capcanes
Celler Capçanes is situated in the village of Capçanes in the Priorato hills, just outside the Priorat wine region, and officially in the Montsant wine region. The business started in the 1930s when, as a co-operative, five families combined resources to produce all of the wines of the village together.
Capçanes really rose to prominence when a switch was made to focus on high quality, domaine-produced and bottled wines and, since 1995, has taken its current mantle as one of the region’s most up-and-coming producers. When Capçanes’ superb terroir, consisting of clay, slate, limestone and sandy soils were put to the test, the results were a revelation. Berry's Fine Wine Team was extremely impressed after tasting the Celler Capçanes wines in 2012, and we are delighted to proud to have included them to our Spanish wine range.
One of their unique wines is a mono-varietal Pinot Noir. The grape is rarely encountered from Iberia, Capçanes make a strong case for it to be planted more widely.Cabrida Garnatxa is an old-vine Grenache with impressive depth, whilst Peraj Ha’abib is an intriguing blend of old bush vine Garnacha, Samso and Cabernet Sauvignon character.
Montsant
Situated in the province of Catalonia, curving around Priorat, Montsant is a recent but very welcome arrival to the modern Spanish winemaking scene; until 2001 it was a part of the much larger Tarragona DO. In recent years, well-established bodegas from elsewhere in Spain (including a joint venture by René Barbier and Christopher Cannan) have branched out into Montsant, attracted by the similarity of the region's geography, climate and soils to that of Priorat.
The DO is still in its infancy, but the top bodegas are gradually making their mark, producing not only diverse, fruity, approachable reds, but also premium-quality reds of great complexity and even greater value for money. Garnacha Tinta and Cariñena (Carignan) dominate, supplemented by Garnacha Peluda, the local grape Picapol, some old-vine Tempranillo, Cabernet Sauvignon, Merlot and increasingly, Syrah.
Pinot Noir
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.
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Description
Whilst Pinot Noir is rarely encountered from Iberia, Capçanes make a strong case for this varietal to be planted more widely. Vibrant berry fruits dominate the nose; this feels very much alive. The palate is more restrained allowing smoky hints to intermingle with the brambly fruit. Silky and fine throughout, the wine is both generous and refined.
Martyn Rolph - Private Account Manager Although produced from young vines, this wine shows remarkable depth of flavour. From 100% Pinot Noir grown in the Priorato hills above Taragona, it retains the freshness and crisp acidity you expect from a well-made young Pinot, but benefits from extra weight and complexity provided by 13 months in a combination of new and used French barriques. Aromas of vibrant red fruits are complemented by a smoky, earthy character; the palate shows raspberries, redcurrants and spice, medium body, and a surprisingly long and satisfying finish. Drinking well now, it would go nicely with tuna steak or some simply-prepared duck breast.
(Catherine Owen, London Shop)
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