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Pago de los Capellanes Crianza 2015

ID No: 445938
Country:Spain
Region:Ribera del Duero
Grape Type:Tempranillo
Winery:Pago De Los Capellanes
Organic:Yes
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Pago de los Capellanes Reserva 2015
Pago de los Capellanes Reserva is made from 100% Tempranillo.

After carefully monitoring the vineyards, we determine the date of the harvest based on the maturity of the grapes. The varieties are collected and fermented separately in 20,000 litre tanks.

In 2007, production was just less than 5000 kg per hectare. This wine is prepared with Tempranillo 100% grapes from our vineyards.

The grapes are initially subjected to a six-day pre-fermentation cold maceration below 14ºC. They then undergo 30 days of alcoholic fermentation at a controlled temperature of 28ºC, after which the wine is removed from the tanks without pressing the grape skins. The malolactic fermentation is slow and relaxed at a temperature of 20 ºC for 28 days without the addition of bacteria.

The wine is aged for18 months in new French oak barrels and is decanted into new barrels every six months. At the end of this period, the wine is blended and bottled without undergoing any type of filtration, clarification or cold treatment.

Prepared with Tempranillo grapes (100%), this wine has a ruby red colour with very pure, intense garnet tones.

Its bouquet has fine complexity with tones of ripened fruit, especially cherries, blue berries and black currants, which are in harmony with tones of good wood, spices (vanilla and coconut) and a liquorice undertone.

In the mouth, this wine displays great balance, proving pleasing to the taste, sweet due to the maturity of its tannins and exuberant on account of its pleasant level of acidity.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

18 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.

 

Review:

Expansive nose of ripe blackberries and cherries with fine oak, then an impressive balance between the fruit and well crafted, dry tannins on the full palate. Long finish that's fresh but not tart. Drink now or hold. -James Suckling 92 Points
 92 Points
Pago de Carraovejas Ribera del Duero 2016

Pago de Carraovejas Crianza Ribera Del Duero 2016 is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot


The Pago de Carraovejas Ribera del Duero 2015 vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 


Pago de Carraovejas Crianza Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.


Review:

Intense graphite, orange peel, chocolate and blood orange with intense red-cherry essence. The palate has a very long, succulent feel with great flesh and freshness. Deep, powerful and focused. Drink or hold. -James Suckling 93 Points


 


 93 Points
Pago de Carraovejas Cuesta Liebres 2011 (magnum)

Pago de Carraovejas Cuesta Liebres is made from 90% Tinto Fino (Tempranillo) and 10% Cabernet Sauvignon. Following the hottest and then moved to fermenting containers where gravity aids the fermentation process. Aged 24 months in new French oak barrels. Clarified with natural egg white. Intense red cherry color with purple hues. Ripe fruit aromas, vanilla notes. Suave and unctuous in the mouth. A strong and noble character.

The vineyard is located on a hillside at 900 metres above sea level with 30%-40% slopes. Vertical Axis growing system. High minerality limestone soils, with white calcareous salts. The vineyard was planted in 1994.

Grapes are handpicked and taken to the winery in small crates . After spending a few hours in a refrigerating chamber the grapes are placed into the vats by gravity.

Both alcoholic and malolactic fermentations are carried out in small French oak Haute Futaie vats with yeasts and bacteria found at the estate ,allowing the wines to fully express the terroir and respecting each vintage ́s unique characteristics.

The wine gently flows into the extra fine-grain French oak barrels by gravity flow where it will spend 24 months.

Fined with natural egg white and bottled by gravity with selected natural cork stoppers in April 2014.

 


Review:

Vivid ruby. Intensely perfumed dark berry and floral pastille scents show excellent purity and lift, with a hint of white pepper and building spiciness. Supple and open-knit, offering intense raspberry, vanilla and lavender pastille flavors that put on weight with air. Clean, bright and seamless on the impressively persistent finish, with the red fruit and floral notes echoing strongly. - Vinous 93 Points

 Vinous Antonio Galloni: 93
Pago de Carraovejas Cuesta Liebres 2014

Pago de Carraovejas Cuesta Liebres is made from 90% Tinto Fino (Tempranillo) and 10% Cabernet Sauvignon. The plot is located on a terraced hillside located at 900 m above sea level with slopes that range between inclines of 30% and 40%. Red cherry color with purple hues. Ripe fruit aromas, vanilla notes. Suave and unctuous in the mouth. A strong and noble character.

The harvest is carried out by hand using small crates and after passing through a refrigerated container it is transferred into tanks via gravity. The alcoholic and malolatic fermentation is carried out in small French “Haute Futaie” Oak casks with unique and original local yeasts and fermenting bacteria from the vineyard itself, to bring out the very best of the terroir, respecting the uniqueness of each and every vintage. Clarified with egg whites and bottled by gravity with natural cork stoppers.


Review:

"A wine that flirts with perfection, the 2014 Cuesta de las Liebres (100% Tinto Fino) comes from a terraced hillside vineyard located 900 meters above sea-level and spent two years in small French oak casks. Its deep purple color is followed by a thrilling bouquet of crème de cassis, crushed flowers, spice, and subtle vanilla-laced wood characteristics. These carry to a full-bodied Ribera del Duero that has a stacked mid-palate, building yet incredibly polished tannins, no hard edges, and a finish that goes on for nearly a minute. This is a blockbuster, sensational wine that delivers the goods. It’s unquestionably approachable today yet should benefit from another year or two and keep for 15-20. Bravo!" - Jeb Dunnuck (March 27th 2019), 98 pts

 98 Points
Pago de Carraovejas Reserva 2014


Pago De Carraovejas Reserva 2014 is made from Made from 78% Tempranillo, 15% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for 12 months, this is an elegant medium to full-bodied wine with ripe red fruits, sweet spices combined with toasty notes. The tannins provide texture and roundness and the finish is long and intense.

The 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.

We make our Pago De Carraovejas Reserva 2014 using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. Our process respects the fruit and we work slowly and meticulously: we pick our grapes by hand and we transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
We then perform a second selection process at the winery, rejecting any grapes that do not meet our criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that we detect during the tasting, we ferment the grapes in stainless steel vats or French oak.
For this fermentation, we use our own yeast, from our vineyard and is isolated by our team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.

A great match with red meat, game, pastas, ham and hard cheeses.


Review:

A magical wine, the 2014 Reserva from winemaker Almudena Calvo is largely Tempranillo blend with 6% Cabernet Sauvignon and 4% Merlot, all aged in French oak for a year. Deep and powerful, with beautiful concentration, it’s nevertheless incredibly elegant and seamless on the palate, and shows terrific complexity in its blackcurrants, graphite, white flowers, and vanilla bean aromas and flavors. A wine of great intensity as well as purity, it builds with time in the glass and has a fabulous finish that won’t quit. It’s not for those craving lightweight aromas and flavors, but it’s a thrilling wine. Drink it any time over the coming 10-15 years. - Jeb Dunnuck 97 Points

 97 Points
Pago de Carraovejas Reserva 2014 (Magnum)


Made from 78% Tempranillo, 15% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for 12 months, this is an elegant medium to full-bodied wine with ripe red fruits, sweet spices combined with toasty notes. The tannins provide texture and roundness and the finish is long and intense.

The 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.

We make our Reserva using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. Our process respects the fruit and we work slowly and meticulously: we pick our grapes by hand and we transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
We then perform a second selection process at the winery, rejecting any grapes that do not meet our criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that we detect during the tasting, we ferment the grapes in stainless steel vats or French oak.
For this fermentation, we use our own yeast, from our vineyard and is isolated by our team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.

A great match with red meat, game, pastas, ham and hard cheeses.


Review:

A magical wine, the 2014 Reserva from winemaker Almudena Calvo is largely Tempranillo blend with 6% Cabernet Sauvignon and 4% Merlot, all aged in French oak for a year. Deep and powerful, with beautiful concentration, it’s nevertheless incredibly elegant and seamless on the palate, and shows terrific complexity in its blackcurrants, graphite, white flowers, and vanilla bean aromas and flavors. A wine of great intensity as well as purity, it builds with time in the glass and has a fabulous finish that won’t quit. It’s not for those craving lightweight aromas and flavors, but it’s a thrilling wine. Drink it any time over the coming 10-15 years. - Jeb Dunnuck 97 Points

 97 Points
Product Description

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.

 


Winery: Pago De Los Capellanes

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.

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Alain Jaume Ventoux Les Gelinottes 2018

Alain Jaume Ventoux Les Gelinottes is made from 50% Grenache and 50% Syrah

The colour is intense, purple-tinged garnet. The aromatic range of the nose goes from fresh berries to black fruit (blackcurrant, blackberry). The palate is full-flavoured, with very soft tannins and aromas of the fruit already mentioned. This is a gorgeous style of wine, fruity driven, for every day drinking...anytime !

Soil types
The wine is produced from hilly vineyards that are mainly planted on sandy and clay soils. They are located on the East side of the Rhone valley, in the Vaucluse area. Welcome to the foothills of the well known “Mont Ventoux” Mountain.

Winemaking and aging
Stainless steel fermentaion at cool temperature to preserve the fruits and typicity. Bottling 8 months after the harvest.

Goes well with quite a lot of food such as Pizza, Pasta, hamburger, mild cheese or even on its own.