Monvinic (Barcelona)
Tasted Wednesday, June 20, 2012 by Periko with 1,217 views
Monvínic was the place chosen by Pago de los Capellanes to present - by owners Paco Villa Rodero and Conchita- the new vintage of the winery top wine: The Picon 2009.
Pago de los Capellanes is a relatively young winery. Established in 1996, made his first vintage in 1998. Situated in the heart of the Ribera del Duero, one kilometer short of Pedrosa de Duero. The couple Rodero - Villa, surrounded by an exceptional team, has achieved to own about one hundred acres of vineyards that make up Pago de los Capellanes.
For this presentation we were offered a vertical tasting of every vintage of the plot The Picon (1998, 1999, 2003, 2004, 2005 and 2006 - not yet in the market -). Pago de los Capellanes "El Picon" comes from a plot of 2 hectares of Tinto Fino, which due to their genetic characteristics and its special microclimate produce an exceptional maturity in the goodness of its tannins. After a thorough monitoring of this plot and decides to pick grapes develop independently of other wines from the cellar.
The tasting was presented by Paco Rodero and directed by the property winemaker, Paco Homes.
After the vertical tasting we were offered a dinner were we had 6 more flights, consisting of the lastest/newly wines of the property currently in the market:
Pago de los Capellanes Roble 2011
Pago de los Capellanes Crianza 2009
Pago de los Capellanes Reserva 2008
Pago de los Capellanes El Nogal 2006
Gianni Deglia, Moscato d’Asti 2010
1998 Pago de los Capellanes Ribera del Duero Parcela El Picón 92 Points
Spain, Castilla y León, Ribera del Duero
More intense rainfall year with rainfall levels higher than usual. These factors forced the harvest was delayed until 20 October. Process: fermentation in conical wooden cubes and then aged in oak barrels (75% Allier, Nevers 25%) for 26 months. The resulting wine has 14 avg. alcohol.
Visually it is medium to dark ruby color, with a brown-clay trim denoting its 14 years. On nose offers aromas of medium intensity, spicy red fruit standing out, underbrush, flowers and tertiary symptoms like elegant leathers. We return to it at the end of the tasting and it dodn't stopped evolving, now offering aromas of curry, underbrush and powerful red licorice.
On palate it's medium bodied, elegant, with excellent acidity hinting plenty of life still ahead. The tannins are present but fully integrated, sweet, toasted flvours. Very balanced on the palate, elegant, harmonious with red fruit dominating again for a notably long finish. 91-93
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