See recent press for Pago de los Capellanes Pago de los Capellanes is located near the village of Pedrosa de Duero, nestled deep in the heart of the Ribera del Duero region of Spain, home to some of the finest grapes of the region. In the past, the estate had a mere few thousand vines, grown in the traditional goblet style. The Rodero – Villa family, complemented by a group of exceptional wine professionals, have followed their personal approach to making wine. This has brought into being today’s Pago de los Capellanes estate, fulfilling a dream that began in 1980. Presently more than two hundred and fifty acres (one hundred hectares) of vineyards, grown in the modern style of trained vines, surround the winery. The grape varieties include Tempranillo, known locally as Tinto Fino, as well as Cabernet Sauvignon and Merlot. Actively reduced harvest yields allow for greater quality control, as well as the increased supervision of all bottlings. The vineyards only produce 4,460 pounds of grapes per acre (5,000 kilograms of grapes per hectare), far below the 6,250 pounds per acre (7,000 kg. / ha.) permitted by the regional Ribera del Duero Regulatory Council, a clear example of how Pago de los Capellanes strive for quality in their raw materials. The name of Pago de los Capellanes means “land of the chaplains” , which comes from the area where the estate is located. Long ago, in the 13th and 14th centuries, a chaplainry existed in the nearby village of Pedrosa de Duero. The inhabitants of the village donated small parcels of land to the chaplains as a way to show their appreciation for the religious duties that they performed in the area. With the passage of time, the chaplains of Pedrosa came to have a sizable landholding, but with the Mendizábal confiscation of 1855, the properties of the church and the clergy were given over to the Pedrosa city council. Despite this, the inhabitants of Pedrosa continued calling the area Pago de Capellanes in honor of the chaplains. |
| Pago de los Capellanes Website |
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| Joven Roble |
| Tempranillo 80%, Cabernet Sauvignon 10% and Merlot 10%
Selected harvest with vineyard yields limited to less than 4,460 Pounds of grape per acre (5,000 kilograms per hectare). Harvest began in early October in select parcels showing higher concentration of color in the grapes, and from which all unacceptable grape clusters are rejected. The three varieties that make up this wine are harvested and vinified separately. After a brief period of chilled pre-fermentation, spontaneous alcoholic fermentation is initiated (all natural yeasts). During the fermentation, which lasts 22 days, the wine is pumped over and agitated daily in order to control the density, temperature and evolution of the yeast. At the end of the fermentation, the wine is removed from the tanks and then proceeds to the malolactic fermentation. The malolactic fermentation begins naturally, without addition of bacteria. A temperature of 68ºF (20ºC) is maintained for a period of 24 days to control levels of lactic and malic acids. When the malic acid reaches a level of less than 0.1 grams per liter, the wine is separated from the lees and transferred directly to the oak barrels without undergoing any type of filtration, clarification, or cold treatment. The wine is briefly aged for five months in new French Oak barrels. At the end of this time, the wine is transferred to a tank to allow the varieties to blend, during which time it is filtered solely by open pore (K700) plates and is then bottled. Tasting Notes: Visually the wine offers a clean and shining cherry color. In the nose, an intense floral aroma and red forest fruit with subtle hints of lactose and vanilla from the wine’s brief exposure to oak (150 days). In the mouth, the texture is full, elegant, long lasting and velvety, without losing any of the vividness of the great young wines of the Ribera del Duero region. |
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| Crianza |
| 90% Tempranillo, 10% Cabernet Sauvignon
Selected harvest with vineyard yields limited to less than 4,460 Pounds of grape per acre (5,000 kilograms per hectare). The harvest began in early October starting with the most mature vineyard parcels. The two varieties of grape used for this wine are kept separated during the entire harvest and vinification process. The two types of grapes are fermented in tanks with natural yeasts, which begins the vinification process. During fermentation, which lasts about 30 days, the wine is pumped over and agitated daily to control the density, temperature and evolution of the yeast. At the end of this fermentation, the wine is removed from the tanks and then proceeds to the malolactic fermentation. The malolactic fermentation is made without adding bacteria, and a temperature of 68ºF (20ºC) is maintained over a period of 22 days, which controls the levels of malic and lactic acids. When the malic acid is less than 0.1 gram per liter, the wine is separated from the lees and transferred directly to the oak barrels without undergoing any type of filtration, clarification, or cold treatment. For twelve months the wine ages in new and almost new French Oak barrels (none of which have more than three years of use). At the end of this time, the wine is transferred to a tank to allow the two varieties to blend together, during which it is filtered solely by open pore plates and is then bottled. The Crianza wine was aged a further twelve months in bottle before release. Tasting Notes: This wine has an intensely brilliant red cherry color with purplish tints at edge. To the nose it is very direct, with a pleasant balance of wood and fruit, in which can be found lactic tones as well as notes of vanilla, ripened fruit, berries and plums. Also present are aromas of leather and licorice created from the combination of fine French oak and the aromas of the grape varieties. In the mouth the texture is smooth. The wine fills the palate with balanced flavors, which echo the aromas. Also present are fine tannins that will contribute to extended aging. The taste and aftertastes are long lasting and elegant. |
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| Reserva |
| 90% Tempranillo, 10% Cabernet Sauvignon. All estate fruit. After careful tending of the vineyard throughout the year, the decision to harvest is based upon the maturity of the grapes. The two varieties are harvested and fermented separately in 5,000 gallon (20,000 liter) tanks. Vineyard yield: Less than 4,460 pounds of grapes per acre (5,000 kg/ha). A chilled pre-fermentation is made over 6 days at a temperature less than 57ºF (14ºC). The fermentation then takes place over 30 days. Following this, the wine is removed from the tanks without any pressing of the grape skins. It goes through malolactic fermentation without the addiction of bacteria, at 68ºF (20ºC) over 28 days. Aged for 18 months in new French Oak barrels. The varieties are then blended together and the wine is bottled unfined and unfiltered. Tasting Notes: gentle ruby color with intense and pure garnet tones. On the nose the wine has a fine complexity, with tones of ripened fruit, especially cherry, currants, cassis, which are in harmony with the tones of good wood, spices (vanilla and cocoa) and an undercurrent of licorice. In the mouth the wine displays great balance, with elegant flavors, and a glossiness from the mature tannins, as well as a liveliness from a pleasant level of acidity. A long finish with aromatic subtleties that extend to a fine and elegant aftertaste. |
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| El Nogal |
| Wine Advocate 94 Pts (# 175 Feb 2008)
"The 2004 Parcela al Nogal is a single vineyard bottling made from 100% Tempranillo aged for 22 months in French oak. Inky purple, it offers a brooding, promising perfume of wood smoke, toast, violets, plum, and blackberry jam. It has gobs of sweet fruit, superb integration of oak, tannin, and acidity, layers of flavor, and despite its opulence, manages to be elegant at the same time. It will improve in the cellar for 5-7 years and drink well through 2030." |
| El Picon |
| 100% Tempranillo, from a 2 hectare parcel which due to the combination of the genetic character of the variety and the unique microclimate of the parcel produces an exceptional level of maturity and quality in the tannins. After careful tending of this parcel throughout the year, the decision to harvest and vinify the grapes of this parcel is made independently of all the other wines of the winery. Vineyard yield: Less than 4,460 Pounds of grape per acre (5,000 kg/ha). With the goal of extracting the maximum quality expression, the wine is fermented with strict and frequent temperature controls, with frequent pumping over, and after 40 days, the tanks are drained without any pressing of the grape skins. Malolactic fermentation: Slow and relaxed without addiction of bacteria, at 72ºF (22ºC) over 24 days in a large tank of French oak. Aging: 26 months in new French oak barrels specially selected for their grain. Bottling: After aging, the wine is bottled without any form of cold treatment, clarification or filtration. Serving: Due the characteristics of this wine, it is important to decant before serving. Tasting Notes: Picón Capellanes has an intense cherry color, with a fine youthful border on the edge. This intensity of color indicates that this is wine created to allow for longer aging. In the nose, the first notes are floral aromas, as wells as stone fruits and underbrush that are characteristic of the Ribera del Duero region. The aromas are well combined, with special notes that traditionally come from French oak such as cinnamon, leather, tobacco, truffles, and black licorice. As we smell deeply from the glass, special aromas come to mind, of great intensity and duration. In the mouth the wine is complex, with sweet tannins that surround palate and that cover the tongue in an exquisite fullness. The strength of the wine’s structure recalls the qualities of the grapes used and the retro-nasal aromas give life to the subtle aromas created during vinification. Long, persistent, and with an aftertaste of refined seriousness, this is a wine that opens our senses as we taste it. It is pleasant to allow the wine to warm in the mouth, savoring it slowly and enjoying the sensations of a wine of character. Picón Capellanes is meant for aging. Today this wine is at an appropriate moment for enjoying, but will continue to develop over time in the bottle, creating additional roundness and fullness. |
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