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Celler de Capcanes Costers del Gravet 2000

Other Red Blends from Spain
  • RP91
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Winemaker Notes

"Solomon calls Montsant "the next Priorat," no careless boast as his wife is the owner of Priorat's Clos Erasmus. This high altitude vineyard has produced an opaque ruby/purple-colored wine with exceptional density, as well as gorgeously pure blackberry and blueberry fruit intermixed with minerals and a hint of French oak. This blend of 50% Cabernet Sauvignon, 40% Grenache (from 70-year old vines), and 10% Carignan was aged completely in French oak before being bottled unfined and unfiltered. It is a remarkable value from importer Eric Solomon."
-The Wine Advocate

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
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Celler de Capcanes

Celler de Capcanes

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Celler de Capcanes, , Spain
Celler de Capcanes
High up in the hill, roughly 30 miles inland from Tarragona and 100 miles to the south of Barcelona, lies the village of Capcanes, in the sub-zone of the Tarragona DO called Falset. Essentially, this sub-zone is continuous with the Priorat DO, and the wines from this area have more in common with the wines of Priorato than they do with those from the plains around Tarrragano itself.

Viticulture
At Capcanes, the altitude ranges from 300 meters to 700 meters, and natural rainfalls is low at around 450 mm. The average temperature in this Mediterranean region is around 15 C and rises to 35 C in the summer. Soil in the lower vineyards is deep, rich and fertile; the higher vineyards and all the terraces are on poor, mineral , stony soils with a granite or slate base. Under the guidance of the two winemakers, Angel Teixado and Antoni Alcover, owner/winemaker of Fra Fulco. Capcanes has progressed to a level of serious quality among Spanish reds, and offers tremendous value.

Vinification
New cellars were built to accommodate new temperature controlled stainless fermentation tanks and 600 new oak barrels, of which about 30% are French. Along with the introduction of a new bottling line, the packaging has been updated, reflecting the new breed of wine produced at Capcanes.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

NWL192175_2000 Item# 56170

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