96 Points: A linear and tight white with superb lemon curd, apple, lemon and creme caramel. Full body, phenolic tension and density give this white form and beauty. Extremely long and flavorful. Drink or hold." – James Suckling (September 2020)
93 Points: "One of two vintages I tasted of the single-vineyard white, the just-bottled 2015 Capellanía was cropped from a warm and healthy year, and the wine matured in new French oak barrels for 15 months. Like it happened with the rosé, the two vintages I tasted of this white—2015 and 2014—are also very different, with 2015 a more homogeneous year and the 2014 quite a bit more challenging. 2015 was a healthy and warm year, and the grapes were picked quickly (they harvest all of these grapes in one and a half days). All of the wines are kept some time in concrete before bottling. This is a powerful and round wine, with stuffing to develop nicely in bottle, a little in the style of the 2012. However, don't think the wine is soft or flabby, as Viura keeps very good acidity and makes wines that are lively and with freshness in the finish. This is, of course, bone dry and nicely
textured. These are generously oaked whites that should develop over the years. Drink Date: 2019 - 2028" – Luis Gutierrez, Robert Parker’s Wine Advocate (June 2019)
93 Points: "The Viura plot covers 6 hectares, planted in 1945 on a plateau at an altitude of 485 metres. The wine has been aged for fifteen months in new French oak after fermentation in stainless steel. Green tinges and white gold, then a seductive nose which marries tropic fruit, beeswax, verbena and chamomile. The palate adds chalky, white pepper complexity and hints of pineapple and quince. The tropical and the citric dance an energetic pas de deux; fresh and composed, yet, for all that, one does not entirely
lose the distinctive waxy personality of its previous incarnation, when American oak held court. Drinking Window 2019 – 2025." – Simon Field MW, Decanter (November 2019)
FROM THE PRODUCER
Overview: The Cebrián-Sagarriga family, who in 1983 acquired the winery, established in 1852, has a distinct winemaking philosophy that is founded in the pursuit of quality and excellence through tradition and innovation. Capellanía is made solely from viura grapes from the winery's 14.8-acre Capellanía
vineyard, originally planted in 1945 and located on a plateau at 485 meters, the highest altitude of the 741-acre Ygay Estate in Rioja Alta. A deep golden color, its complex aroma and rich taste are the hallmarks of this world famous white wine. Capellanía comes out as the bridge between the complexity of past wines with extended oak aging periods, and the cleanliness, freshness and defining style of the current wines. In the search for less oak influence, Capellania is the updated version of the historic white wines of Marqués de Murrieta which traditionally went through decades of oak aging.
A wine of limited production from a centennial single vineyard, which has been kept for a year and a half in new French oak barrels and one year in bottle; giving an astonishing complexity, structure and elegance. It is a very singular white wine, with the soul of a red wine which surprises all who taste it. A white wine that exceeds all expectations with its
complexity and structure, it combines the quality of selected grapes grown on a traditional singe vineyard, which gives its name to the wine and of a balanced ageing in new French oak barrels for a year and a half. The result is a surprising white wine of great bouquet, a white wine of character born to surprise by its uniqueness and perfect to accompany a great variety of rich dishes, with a magnificent potential to evolve and last gracefully in the bottle.
Own Single-Vineyard: Capellanía single-vineyard. Planted in 1945 located on a plateau at an altitude of 485 metres, the highest point of the Ygay Estate, our 300-hectare estate in Rioja Alta.
Alcohol: 13% Vol
Grape Variety: 100% Viura
Winemaking: After a manual harvest, grapes are carefully crushed and after a short skin contact they are gently pressed in a vertical press. This is a gentle and slow process that favors the extraction of all the aromatic potential from the low-yield Viura grapes. The juice is then settled and fermented in a temperature-controlled stainless steel tank for 24 days.
Aging: 15 months in 225-litre new
French oak barrels
Serving: It is recommended to decant the wine 15 minutes before serving to let it breathe and show its full aromatic potential. Best served between 57°and 59°F.
|