2009 El Picón, Pago de Los Capellanes, Ribera del Duero

2009 El Picón, Pago de Los Capellanes, Ribera del Duero

Red, For laying down   Red | For laying down | Bodegas Pago de los Capellanes | Code: 27463 | 2009 | Spain > Ribera del Duero | Tempranillo/Tinto Fino | Medium-Full Bodied, Dry | 14.5 % alcohol

Prices: 

Bottle £145.00

Case price (12) £1,566.00

Case saving £174.00

Bottle 1 x 75cl

25cs

£106.66

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Scores and Reviews

WA - Finally, the 2009 Parcela El Picon is a single-vineyard wine from a 40-year-old plot of Tempranillo which was fermented in oak vats with malo in barrique and a further 26 months of aging. Not surprisingly, it feels openly oaky with notes of sawdust, vanilla, smoked bacon and barbequed meat. On the palate the oak tannins dominate the fruit and feel drying, with a slightly warm, alcoholic finish. Twenty six months in new barrels might have been too much for the concentration of fruit, and if the fruit will outlive the oak is a question mark for me.
Luis Gutierrez - Wine Advocate - Issue#214 Aug 2014

The Story

Bodegas Pago de los Capellanes

Producer

Bodegas Pago de los Capellanes

Pago de los Capellanes is located 1 kilometre from the village of Pedrosa de Duero, in the heart of the Ribera del Duero region and is considered by some to be the more modern face of Ribera Del Duero, providing a perfect counterpoint to the wonderfully traditional Vega Sicilia. It is owned by the Rodero-Villa family and they now have over 70 hectares of vineyards.

The name means ‘land of the chaplains’, a reminder that the land was owned by chaplains until the church donated it to the city council in 1855. The vineyards are planted with a 100% Tempranillo and are divided into 35 different plots which are harvested separately. The wines are aged for one to three years (depending on style) in 22 different types of French oak, and offer a modern style alternative to the wines of Vega Sicilia.

The Tinto Joven is a blend of Tinto Fino (80%), Cabernet Sauvignon (10%) and Merlot (10%), and is matured in oak casks for 3 months.

The Crianza is a blend of Tinto Fino (85%), and Cabernet Sauvignon (15%) and spends 12 months in a mixture of American and French oak.

The Reserva is made from the same blend as the Crianza but is made from the finest fruit available and is matured in oak for 18 months.

Grape

Tempranillo/Tinto Fino

Tempranillo/Tinto Fino

A high quality red wine grape that is grown all over Spain except in the hot South - it is known as Tinto Fino in Ribera del Duero, Cencibel in La Mancha and Valdepenas and Ull de Llebre in Catalonia. Its spiritual home is in Rioja and Navarra where it constitutes around 70% of most red blends.

Tempranillo-based wines tend to have a spicy, herbal, tobacco-like character accompanied by ripe strawberry and red cherry fruits. It produces fresh, vibrantly fruit driven "jovenes" meant for drinking young. However Tempranillo really comes into its own when oak aged, as with the top Riojas  where its flavours seem to harmonise perfectly with both French and American oak, producing rich, powerful and concentrated wines which can be extraordinarily long-lived.

In Ribera del Duero it generally sees less oak - the exception being Vega Sicilia where it is blended with Cabernet Sauvignon and Merlot and then aged for an astonishing 7 years in oak and is unquestionably one of the world`s greatest wines.

Region

Ribera del Duero

In the last 30 years, Ribera del Duero has emerged from almost nowhere to challenge Rioja for the crown of Spain's greatest wine region. Once known only as the home of Vega Sicilia it now boasts numerous bodegas of outstanding quality like Pesquera, Alion and Condado de Haza.  Ribera del Duero was granted its DO status in 1982, at a time when only nine bodegas were operating there, yet today it has over 170 wineries and more than 18,000 hectares of vines. Most of Ribera del Duero's production is red, with only a modest quantity of rosado produced. No white wines are allowed under the DO.

Ribera del Duero owes its success to a combination of factors: firstly, its terroir of schistous sub-soil bears remarkable similarity to other famous winemaking regions such as the Douro and Prioratot. Secondly, its microclimate, with its high altitude, hot days and cool nights (a phenomenon known as ‘diurnal variation’), ensures ripeness while preserving the vivacity of the fruit, aromatic flavours and refreshing acidity.

Thirdly, it has been blessed with an exceptional native grape, Tempranillo (also known as Tinto del País or Tinto Fino). This yields superb, complex red wines that are delicious when young but which also have the capacity to age into magnificent Gran Reservas. Finally, the immense influence of its winemakers has been key – historically, of course, Vega Sicilia, but more recently Alejandro Fernández, the founder of Pesquera.

Fernández has been at the forefront of the viticultural and winemaking revolution here since his arrival in the late 1970s. The initial breakthrough of his wine Pesquera, so lauded by Robert Parker, saw Tempranillo blended with a little Cabernet Sauvignon, thus injecting further zest and structure into this already fruity wine. Even if most winemakers now use the traditional 100 percent Tempranillo, Fernández's determination to experiment and question has been an inspiration to all.

The same DO rules govern Ribera's barrel-aged styles as for Rioja: Crianzas are aged for two years before release with at least a year in oak barrels; Reservas must be three years old with at least a year spent in oak; and, finally, Gran Reservas must be five years old before going on sale, with two years spent in barrel. The young (joven) unoaked red wines, called Roble, tend to boast a moreish, vibrant, bramble fruit while the best oak-aged styles of Crianza, Reserva and Gran Reserva show intense, generous fruit, overlaid with notes of vanilla and sweet spice, and wrapped up in polished, elegant tannins.

Recommended producers: Vega Sicilia (including Alion), Alejandro Fernández (Pesquera, Condado de Haza), Pago de los CapellanesPingus

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