Celler de Capçanes, Cabrida, DO Montsant, Spain, 2021

Producer Profile

Nestled between the rugged hills of the Catalan countryside, in the tiny village of the same name, is the well-respected Celler de Capçanes.

It was the wild Montsant landscape that first captivated Jürgen Wagner back in the early 1990s, but it was the huge potential he recognized in this unique village co-operative that determined what followed. Pouring all his efforts into working with the growers to nurture the best from their vineyards, Jurgen has since established Celler de Capçanes as one of the most engaging and outward-looking wineries in the area. A combination of diverse vineyard plots and old-vine Garnacha is captured and eloquently expressed in all their wines. Together with Jurgen, winemaker Anna Rovira conjures up complex and characterful wines that show how, thanks to a shared vision and concentration on quality, great wines need not be the exclusive preserve of prestigious single estates.

Working with Garnacha predominantly but with vineyards of Samso (Cariñena), Tempranillo, Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Macabeo and Garnacha Blanca scattered over sites on the hills that rise up around the village giving altitudes ranging from around 250 to 550 metres. Nowadays over 50% of the vineyards are organic while around 90ha have been certified.

Winemaking

Temperature controlled fermentation (24-28º) indigenous yeast. Maceration for around 30 days. Alcoholic and malolactic fermentation in 3000l French oak barrels. 12 months ageing in new French oak foudre/ ageing in stainless steel tanks for 2 months just before bottling.

Tasting Note

Bright, deep violet- ruby colour. Plentiful aromas of cherry and blueberry which shows the pure essence of old Grenache vines. Full-bodied, dense flavours of dark berry fruit, elegant oaky, toastiness, fresh, vibrant acidity and elegant glycerin sweetness A serious, ripe tannin background with very good length.

Food matching

Roasted  lamb chops or loin with herbs; roasted duck breast, goat, beef, seared foie grass on tofu, grilled vegetable, cheeses; lamb cous- cous.