Capafons-Osso Sirsell 2008 Front Label
Capafons-Osso Sirsell 2008 Front Label

Capafons-Osso Sirsell 2008

    750ML / 15.2% ABV
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    750ML / 15.2% ABV

    Winemaker Notes

    Deep purple in color with a ruby-red rim, this well-balanced wine has subtle aromas of milk chocolate, fresh berries, black licorice and Mediterranean forest floor. In the mouth, the wine is round and polished, with a boundless finish that invites one to take another taste. The 2008 Sirsell is a wine that can be enjoyed by the glass or when paired with most any kind of food, and is meant to drink now or age up to 15 years. The estate recommends drinking this wine slightly chilled, around 60-65°F.

    Grape Varieties: 35% Garnacha pais, 26% Merlot, 22% Cabernet Sauvignon, 12% Carinena and 5% Syrah

    Critical Acclaim

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    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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    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. Its 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.

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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 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

    YNG756928_2008 Item# 137506

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