Capellania is a single-vineyard wine of limited production. Planted in 1945, the low-yielding Capellania vineyard is perched at the Marqués de Murrieta Ygay Estate’s highest point, 485 metres above sea level. It is composed entirely of hand-harvested Viura that is gently crushed, briefly macerated, and pressed in a vertical press. This is a slow process that favours the extraction of aromatic compounds. The juice is settled and fermented in cool steel for 24 days prior to 15 months ageing in new French oak and one year maturation in bottle.
The result is a singular wine: a white with the soul of a red. Astonishingly elegant, complex, and impressively structured. The incredible bouquet will be enhanced by decanting an hour before serving. Pair with citrus-glazed duck or very rich, firm fish, like grilled sturgeon.
“A rich nose full of orange peel, vanilla and a touch of melon. A complex, layered wine with an underlying energy and driving acidity. Nutty tertiary components combine with wax and stone fruit; this is certainly a foody wine. Drinking Window 2018 – 2023”
94 points, Decanter, Oct 2017
“The Viura grapes for the 2013 Capellanía were harvested on October 10th and 11th, lightly and slowly pressed, the juice let to settle, racked off the solids and put to ferment at a low temperature in stainless steel. The wine always matures in new French oak barrels for 15 months. This is still very young, and the oak is still a little present, and it might need some more bottle age to integrate it. At least that’s what I saw in the 2012, which I tasted next to this, and it has had the advantage of one extra year in bottle. 2013 was a small vintage, they had to sort and do a strict selection. They usually produce between 20,000 and 40,000 bottles, and this time it was 21,281 bottles. It was bottled in March 2017.”
92 points, Robert Parker’s Wine Advocate, Feb 2018