Pago de los Capellanes Crianza 2013
| Country: | Spain |
| Region: | Ribera del Duero |
| Grape Type: | Tempranillo |
| Winery: | Pago De Los Capellanes |
| Organic: | Yes |
Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.
It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape.
In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.
Vineyard:
Pago de los Capellanes, Pedrosa de Duero.
Variety composition:
100% Tempranillo.
Type of soil:
Clayey and chalky.
Aging:
12 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Serving:
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.
The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.
The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.
Review:
Plush yet lively, this expressive red delivers bright cherry and cranberry flavors, with notes of blood orange, cola and licorice. Well-integrated tannins and citrusy acidity keep this focused through the juicy finish. Drink now through 2024. 39,000 cases made.
–Wine Spectator 91 PointsThe 2014 Crianza has much more moderate ripeness than the 2011, which was the previous vintage I tasted of this wine. In fact, I loved this 2014, that showed very good balance and a nice combination of power and elegance, ripeness and restraint, fruit and oak. It's 100% Tempranillo matured in 300-liter French barriques for one year. The palate was equally balanced, with elegant tannins and good freshness. 350,000 bottles produced. -Wine Advocate 92 Points
Pago de Carraovejas Crianza Ribera Del Duero is made from Tempranillo (93%), Cabernet Sauvignon (5%) and Merlot (2%).
Ideal weather conditions: rainy sprin and dry summer. Havest Sept. 29 - Oct. 22. Low yield and excellent concentration.
Aged for 12 months in French and American oak barrels, new and semi-new. Clarified with natural egg white.
Intense cherry color with purple tones. The nose is filled with ripe fruit aromas of black berries and spices. It is rich and fruity in the mouth with well integrated oak, notes of coffee and cacao and supple tannins. Full bodied, smooth and long finish.
Review:
"One of the most reliable Crianzas and an incredible local successes in Spain, the 2014 Crianza is a subtle, harmonic and elegant blend of Tempranillo (Tinto Fino) with some 12% Cabernet Sauvignon and 9% Merlot, fermented in stainless steel and oak vats and matured in French and American oak barrels for one year before it was bottled. With 15% alcohol it's not a shy wine, but it's nicely balanced, the oak is present but integrated with the fruit, and the palate is full-bodied and round, with lush tannins and a very tasty finish. 600,000 bottles produced. - Luis Gutierrez"
- Robert Parker's The Wine Advocate (Issue #227, December 2016), 93 pts
Betz Family Clos de Betz is 67 % Merlot, 27% Cabernet Sauvignon, 6% Petit Verdot
"The only other 2013 reviewed on this go around (most were reviewed last year), the 2013 Clos de Betz checks in as a blend of 63% Merlot, 15% Cabernet Sauvignon and 22% Petit Verdot, mostly from Red Mountain and Yakima Valley, that spent 19 months in French oak. Sexy, supple, perfumed and beautifully complex, with notes of currants, dried flowers and an almost garrigue like perfume, this full-bodied beauty is already impossible to resist, yet will absolutely cruise for another 10-15 years. - Jeb Dunnuck"
- Wine Advocate (Issue #225, June 2016), 94 pts
Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.
It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape.
In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.
Vineyard:
Pago de los Capellanes, Pedrosa de Duero.
Variety composition:
100% Tempranillo.
Type of soil:
Clayey and chalky.
Aging:
12 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Serving:
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.
The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.
The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.
Review:
Guia Penin 92 Points
Pago De Los Capellanes Estate
Pago de los Capellanes is located barely a kilometre from the village of Pedrosa de Duero, nestled deep in the heart of the Ribera del Duero region of Spain.
In the 14th century, a chaplainry existed in the village of Pedrosa de Duero. The inhabitants of the village donated small parcels of land to the chaplains in appreciation for the religious duties that they performed in the area.
Over time, the chaplainry came to have a sizeable landholding.
Some 500 years later, in 1855, the properties of the church and clergy were given over to the city council as part of the Ecclesiastical Confiscations of Mendizábal. Despite this, the inhabitants of Pedrosa continued to call the area “Pago de los Capellanes” in honour of the chaplains.
The estate was home to vineyards. Vines cultivated for generations. Today, these have grown to become one of the most prestigious wineries in the Ribera del Duero region, the Rodero Villa Winery.
The fruit of their work: Pago de los Capellanes.
Pago De Los Capellanes Vineyards
The vineyards of Pago de los Capellanes only grow Tinto Fino or Tempranillo grapes, the variety indigenous to the Ribera del Duero region.
Although the winery was initially founded with just a few select vines, we have expanded year after year with plantings of our best clones.
The plants that show the best adaptation to the soil and climate are selected in the field for further plantings. This ensures ample variety of parcels in the vineyard.
Each plot receives personalised care matching its unique features, so that we can harvest the best possible fruit.
This wine is 100% Tinta de Toro from selected old-vines plots and aged during 14 months in American oak.
Production: 8,500 cases/year.
Deep dark cherry red color with dark purple tones. Powerful yet elegant nose, refined and stylish with ripe berry fruit, spicy complexity with scents of clove, sandalwood, vanilla, chocolate. Muscular, elegant yet silky smooth taste shows fruit preserves/jam blackberry and chocolate truffle. Concentrated and rich but not sweet with superb length. A good match for venison or wild boar with a fruit-based sauce.
Pago de Carraovejas Crianza Ribera Del Duero is made from Tempranillo (93%), Cabernet Sauvignon (5%) and Merlot (2%).
Ideal weather conditions: rainy sprin and dry summer. Havest Sept. 29 - Oct. 22. Low yield and excellent concentration.
Aged for 12 months in French and American oak barrels, new and semi-new. Clarified with natural egg white.
Intense cherry color with purple tones. The nose is filled with ripe fruit aromas of black berries and spices. It is rich and fruity in the mouth with well integrated oak, notes of coffee and cacao and supple tannins. Full bodied, smooth and long finish.
Review:
"One of the most reliable Crianzas and an incredible local successes in Spain, the 2014 Crianza is a subtle, harmonic and elegant blend of Tempranillo (Tinto Fino) with some 12% Cabernet Sauvignon and 9% Merlot, fermented in stainless steel and oak vats and matured in French and American oak barrels for one year before it was bottled. With 15% alcohol it's not a shy wine, but it's nicely balanced, the oak is present but integrated with the fruit, and the palate is full-bodied and round, with lush tannins and a very tasty finish. 600,000 bottles produced. - Luis Gutierrez"
- Robert Parker's The Wine Advocate (Issue #227, December 2016), 93 pts
Intense garnet color. Black cherry and raspberry aromas. The mouth is full and persistent with a good structure.
Lasting but soft, creamy, full of scent of dried fruits.
Ideal with boiled, roasted and grilled meat.
Review:
"Aromas of ripe raspberry jam, plum, menthol and baking spice lead the nose on this bold red. The dense palate delivers raisin, dried black cherry and licorice alongside assertive, close-grained tannins that grip the finish.- Kerin O'Keefe"
- Wine Enthusiast (Best of Year 2016), 90 pts
Color: brilliant red with burgundy reflects; Bouquet: penetrating with memories of wild black fruits, black cherry and noble wood; Taste: warm, dry and persistent
Coming from a parcel with 10-15 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed.
Wine is slightly filtered before bottling.
Review:
"This is very Burgundian in style, with effusive cherry, strawberry and floral aromas and flavors riding a supple texture until the characteristic Sangiovese tannins emerge on the finish. Elegant, complex and long overall. Best from 2021 through 2035. 2,000 cases made. –BS"
- Wine Spectator (June 15th 2017), 96pts
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Bright and light golden-yellow in color. Exotic and sweet vanilla bean aromatics backed by pear and kiwi with a slight orange peel. The palate resonates with texture and depth as stone minerality and cream brioche to match. Flavors of roasted plantains, gravenstein apple, and lemon zest frame the wine for a long yet soft finish.
Planted in the early 90’s, this is the coolest vineyard site in the Russian River Valley, located at Lee Martinelli Sr.’s home ranch in Forestville, CA. After riding around with Lee in his pick-up truck when we visited his Woolsey Road, Zio Tony, and River Road Vineyards, he decided to take me to this gem. He kept this particular vineyard in his back pocket until we hit it off. We did, and I think you’ll enjoy the ride as well.
Review:
Elusively crisp and inviting on the nose, this is a thickly intriguing wine, floral in orange blossom and fresh apple. Structured and lengthy, it retains a tangy acidity and structured finish, the grapes sourced from a dry-farmed vineyard. - Wine Enthusiast 92 Points
The wine isa blend of 95% Syrah which gives strenght and structure and 5% Viognier for roundness and aromatic complexity.
The nose majestically unveils an explosion of delicate aromas of red and black small fruits. The charm goes on through a silky texture, full of integrity and freshness, with fat tannins and a sweet final taste. Wonderful.
The grapes are coming from a 1.8 hectare (4.50 acres) vineyard.
The terroirs is made of schist soil on the slopes of "Valliere" and on the terraces of granitic "Coteau de Bassenon".
Vines are 20 years old on average.
Review:
Vivacious and peppery, this delicately framed Côte-Rôtie offers crisp black-cherry and berry flavors accented by savory truffle, leather and spice. Fine, rigid tannins and penetrating black-fruit flavors still need time to integrate. Hold till 2020.- Wine Enthusiast (March 2018), 92 pts
