Capafons-Osso Sirsell 2007

  • 93 Wine &
    Spirits
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Capafons-Osso Sirsell 2007 Front Bottle Shot
Capafons-Osso Sirsell 2007 Front Bottle Shot Capafons-Osso Sirsell 2007 Front Label Capafons-Osso Sirsell 2007 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2007

Size
750ML

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Somm Note

Winemaker Notes

"Sirsell," the Catalan word for a grapevine tendril, is a smooth, single-vineyard Priorat wine produced from Capafons-Osso's Mas de l'Amoros property. The grape varieties grown in the vineyard, whose name translates as "Lovers' Lane," are Garnacha, Carinena, Cabernet Sauvignon and Merlot. This wine possesses a dark ruby color with aromas of ripe blackberries, Mediterranean herbs and sweet spice. Lively and fruit-forward, this wine is also surprisingly round with mature tannins and a very long finish.

Professional Ratings

  • 93
    This wine's fragrant tannins combine dark chocolate richness with the earthen character of Priorat's black slate soils. It fills the mouth with generous, ripe fruit flavor, its texture sculpted by firm, austere acidity so that all its weight is smooth and contoured. A blend of grenache, cabernet, merlot, carignan and syrah aged for a year in oak, this has a long life ahead.

Other Vintages

2006
  • 91 Wine
    Enthusiast
2004
  • 90 Robert
    Parker
Capafons-Osso

Capafons-Osso

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Capafons-Osso, Spain
Francesc Capafons and Monserrat Ossó married in the late 1960s, merging their family names and historic vineyards in the Spanish wine regions of D.O.Q. Priorat and D.O. Montsant. Located in northeast Spain, both regions benefit from the tempering influence of the Mediterranean Sea, distinctive slate soils, and a rich winemaking legacy that has left them with a high percentage of ancient, low-yielding vines. From these historic areas, the Capafons-Ossó family produces balanced, expressive wines that continue to garner critical acclaim.

The unique black slate soils of Priorat force the roots of vines to dig deeply for water, resulting in small yields of highly concentrated berries. From their Priorat vineyards the Capafons-Ossó family produces Mas de Masos, a combination of old-vine Garnacha and Cariñena with Cabernet Sauvignon and Syrah; Sirsell, a smooth, fruity wine, is blended from Garnacha, Cariñena, Cabernet Sauvignon, Merlot and Syrah. The Priorat vineyard also produces Masos d’en Cubells, a proprietary blend of Garnacha, Cariñena, Cabernet Sauvignon, Merlot and Syrah from vines 50 to 100 years old.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. This Spanish wine's renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.

This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.

Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

YNG756526_2007 Item# 124157

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