Celler de Capçanes, Pansal del Calàs (50cl.), DO Montsant, Spain, 2014

Producer Profile

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

It was this wild Montsant landscape which first captivated Jürgen Wagner back in the early 90s, but it was the huge potential he recognised 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 and the most honest expressions of their terroir, Celler de Capçanes has established itself 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. Winemaker, Anna Rovira together with Jürgen, conjure up complex and characterful wines that show how, with a shared vision, focus on quality and hard work, great wines and an enviable reputation are not the exclusive birth right of prestigious single estates.

Viticulture

Small plots of old Grenache and Carignan vines (60-85 years old) on clay, granite, very mineral soils with two plots of slate in terraces at an altitude of 500m.

Winemaking

Fermentation is halted with the addition of grape alcohol retaining a natural sweetness of 70 g/l. Fermentation is controlled at 27-29ºC with indigenous yeasts used. Maceration for 30 days, both varieties are vinified together in stainless steel tanks. Not cold stabilised but undergoes a light filtration.

Oak Ageing

Time: 15 months
Type: French
% wine oaked: 100
% new oak: 50

Tasting Note

An incredibly rich wine, dark in colour due to its concentration. Such concentration is also shown through the huge variety of flavours this delivers on the palate, from it's ripe seductive blackberries, cherries, raspberries, as well as a slight jammy tertiary approach. Blending nicely with the fruit we find toasty, coffee, toffee aromas from the oak that are well integrated with the sweetness. The finish is long and the acidity in this full-bodied wine keeps the wine alive with a soft tannic structure.

Food Matching

The relatively low sugar level (compared to other Sweet Reds like Banyuls or Port) allows this wine to pair with main courses like roasted beef, game, roasted duck, stews, Steak or smoked fois gras... and any kind of bitter flavours like coffee, nuts, bitter chocolate, smoky, toasty aromas...and fresh and mature cheeses...and simply by itself.