Family History: Francesc Capafons and Monserrat Ossó married in the late 1960s, merging their family names and historic vineyards. The Capafons family has made wine in Priorat for over five generations, and now produces balanced, expressive wines from the Mas de Masos vineyard in Priorat and the Masia Esplanes vineyard in Montsant. Señor Capafons considers his vineyards “natural laboratories” and strives to maintain equilibrium between his land and nature.
2004 Capafons-Osso Mas De Masos, D.O.Q. Priorat 750ml 2-Pack
Mas de Masos is a wine of exceptional quality produced from the 100 year-old, extremely low-yielding vineyard of the same name. The yield of the old-vine Garnacha and Cariñena that grow in this vineyard is so low that it often takes 3-4 vines to make one bottle of wine. A unique blend of old-vine Spanish varieties with younger French vines, this wine possesses an amaranthine color and intriguing aromas of ripe forest berries, lavender, anise seed and cedar. On the palate, the wine is dense and sultry with round tannins and nuances of toasted almonds, sweet spice, forest floor and mixed berry jam. In order to truly appreciate this wine, the estate recommends opening the bottle a half hour before consuming and serving it at a temperature of 55-60ºC.
2003 Capafons-Osso Mas de Masos, D.O.Q. Priorat 750ml 2-Pack
Mas de Masos is a limitedproduction wine from the estate’s 60 year-old vineyard of the same name. The grape varieties grown in this single vineyard are old-vine Garnacha, Cariñena and a bit of younger Cabernet Sauvignon. The wine is dark garnet in color with aromas of herbs, black minerals, forest berries and soft oak. On the palate the wine provides a complex network of ripe tannins, silky dark fruit and sweet spices such as nutmeg and allspice. Whether enjoying it now or cellaring it for several years, this wine should be decanted to unleash its full aromatic potential and complex flavor profile.
2008 Capafons-Osso Sirsell, D.O.Q. Priorat 750ml 2-Pack
“Sirsell,” the Catalan word for a grapevine tendril, is a smooth, single-vineyard wine produced from Capafons-Ossó’s Mas de l’Amoros, or the “Lovers’ Land”, estate. Though the five grape varieties grown in this vineyard (Garnacha, Cabernet Sauvignon, Cariñena, Merlot and Syrah) are characteristic of those cultivated in the D.O.Q. Priorat, the estate’s vast quantity of native, aromatic herbs that grow between their vines assist in providing this wine with a very unique taste profile. 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.
2004 Capafons-Osso Mas De Masos, D.O.Q. Priorat 750ml 2-Pack
Vineyards: Located at an elevation 350-650 meters above sea level, the Mas de Masos vineyard forms a natural amphitheater that protects it from dry winds and the harsh midday sun. This organically-farmed property contains several different microclimates that produce a 30-day difference between the harvest dates of the lowest and highest vineyard blocks. The estate comprises 60 hectares, of which only 14 are planted, as maintaining a balance between nature and vineyards is of paramount importance to the Capafons-Ossó family.
Fermentation and Aging: Hand-picked Cabernet Sauvignon, Garnacha, Cariñena and Syrah clusters were selected, first in the field and again on a sorting table at the winery, before being de-stemmed and put separately into stainless steel tanks for an alcoholic fermentation at 25ºC. After a long maceration of 30 days, an initial blend was made and the wine was aged for 12 months in 100% French oak barrels. After the wine was clarified using natural egg whites, a final blend was made and the wine was bottled in May of 2005.
2003 Capafons-Osso Mas de Masos, D.O.Q. Priorat 750ml 2-Pack
Vintage: 2003 was an unusual year for Spain, with very high temperatures and low relative humidity in the summer months followed by heavy rainfall toward the end of the harvest. Due to this significant climate change, many Spanish wineries had to carefully select their grapes in order to ensure that quality was at its peak before harvest. But the Montsant/Priorat region emerged successful, earning a vintage rating of 94 points from the Wine Spectator.
Vineyards: Located at an elevation between 350-650 meters above sea level, the Mas de Masos vineyard forms a natural amphitheater that protects it from dry winds and the harsh midday sun. This property contains several different microclimates that produce a 30 day difference between the harvest dates of the lowest and highest vineyard blocks. The estate comprises 60 hectares, of which only 14 are planted, to maintain a balance between nature and vineyards. The old-vine Garnacha and Cariñena located at Mas de Masos are usually head-pruned and grown on steep slopes, while the Cabernet Sauvignon, Merlot and Syrah are grown on a trellis system. The density of vines ranges from 5,000 vines per hectare when head pruned and grown on slopes, to 2,500-3,000 vines/hectare when trellised.
Fermentation and Aging: Hand-picked Cabernet Sauvignon, Garnacha, Cariñena and Syrah clusters were selected, first in the field and again on a sorting table at the winery, before being de-stemmed and placed separately into stainless steel tanks for an alcoholic fermentation at 28-30ºC. After a long maceration of 25 days, an initial blend was made and the wine was aged for 14 months in 90% French and 10% Americn oak barrels. After the wine was clarified using natural egg whites, a final blend was made and the wine was bottled in April of 2005.
2008 Capafons-Osso Sirsell, D.O.Q. Priorat 750ml 2-Pack
Vintage: Winemaker Xavier Capafons has described the 2008 vintage as being one that was thankfully rainier than usual, since it followed the dry 2007 and 2006 vintages that were demarcated by long periods of drought. With cooler-than-normal temperatures, the grape maturation process was slower than usual which lead to a perfect phenolic maturation. Harvest began on September 16th with some of the family’s lower-lyingl, hill-side Garnacha and did not finish until the end of October when Xavier felt their high-elevation Cabernet vines were ready to harvest. Described over-all as a ‘unique year with an extended period of grape maturation,’ Xavier likens 2008 to the stunning 2013 vintage, which many have said will produce wines of inimitable quality.
Fermentation and Aging: Hand-picked organic Garnacha, Cabernet Sauvignon, Cariñena, Merlot and Syrah clusters were selected, first in the field and again on a sorting table at the winery, before being de-stemmed and put separately into micro-stainless steel tanks for an alcoholic fermentation at 25ºC using native yeasts. After a long maceration of 60 days, an initial blend was made and the wine was then aged for 14 months in 100% fine-grain, used French oak barrels with a light-medium toast. Upon completion of barrel aging, a final blend was made and the finished wine was clarified via natural sedementation and lightly filtered before being bottled on June 17th, 2010.
2004 Capafons-Osso Mas De Masos, D.O.Q. Priorat 750ml 2-Pack
Vineyards: Located at an elevation 350-650 meters above sea level, the Mas de Masos vineyard forms a natural amphitheater that protects it from dry winds and the harsh midday sun. This organically-farmed property contains several different microclimates that produce a 30-day difference between the harvest dates of the lowest and highest vineyard blocks. The estate comprises 60 hectares, of which only 14 are planted, as maintaining a balance between nature and vineyards is of paramount importance to the Capafons-Ossó family.
Fermentation and Aging: Hand-picked Cabernet Sauvignon, Garnacha, Cariñena and Syrah clusters were selected, first in the field and again on a sorting table at the winery, before being de-stemmed and put separately into stainless steel tanks for an alcoholic fermentation at 25ºC. After a long maceration of 30 days, an initial blend was made and the wine was aged for 12 months in 100% French oak barrels. After the wine was clarified using natural egg whites, a final blend was made and the wine was bottled in May of 2005.
2003 Capafons-Osso Mas de Masos, D.O.Q. Priorat 750ml 2-Pack
Vintage: 2003 was an unusual year for Spain, with very high temperatures and low relative humidity in the summer months followed by heavy rainfall toward the end of the harvest. Due to this significant climate change, many Spanish wineries had to carefully select their grapes in order to ensure that quality was at its peak before harvest. But the Montsant/Priorat region emerged successful, earning a vintage rating of 94 points from the Wine Spectator.
Vineyards: Located at an elevation between 350-650 meters above sea level, the Mas de Masos vineyard forms a natural amphitheater that protects it from dry winds and the harsh midday sun. This property contains several different microclimates that produce a 30 day difference between the harvest dates of the lowest and highest vineyard blocks. The estate comprises 60 hectares, of which only 14 are planted, to maintain a balance between nature and vineyards. The old-vine Garnacha and Cariñena located at Mas de Masos are usually head-pruned and grown on steep slopes, while the Cabernet Sauvignon, Merlot and Syrah are grown on a trellis system. The density of vines ranges from 5,000 vines per hectare when head pruned and grown on slopes, to 2,500-3,000 vines/hectare when trellised.
Fermentation and Aging: Hand-picked Cabernet Sauvignon, Garnacha, Cariñena and Syrah clusters were selected, first in the field and again on a sorting table at the winery, before being de-stemmed and placed separately into stainless steel tanks for an alcoholic fermentation at 28-30ºC. After a long maceration of 25 days, an initial blend was made and the wine was aged for 14 months in 90% French and 10% Americn oak barrels. After the wine was clarified using natural egg whites, a final blend was made and the wine was bottled in April of 2005.
2008 Capafons-Osso Sirsell, D.O.Q. Priorat 750ml 2-Pack
Vintage: Winemaker Xavier Capafons has described the 2008 vintage as being one that was thankfully rainier than usual, since it followed the dry 2007 and 2006 vintages that were demarcated by long periods of drought. With cooler-than-normal temperatures, the grape maturation process was slower than usual which lead to a perfect phenolic maturation. Harvest began on September 16th with some of the family’s lower-lyingl, hill-side Garnacha and did not finish until the end of October when Xavier felt their high-elevation Cabernet vines were ready to harvest. Described over-all as a ‘unique year with an extended period of grape maturation,’ Xavier likens 2008 to the stunning 2013 vintage, which many have said will produce wines of inimitable quality.
Fermentation and Aging: Hand-picked organic Garnacha, Cabernet Sauvignon, Cariñena, Merlot and Syrah clusters were selected, first in the field and again on a sorting table at the winery, before being de-stemmed and put separately into micro-stainless steel tanks for an alcoholic fermentation at 25ºC using native yeasts. After a long maceration of 60 days, an initial blend was made and the wine was then aged for 14 months in 100% fine-grain, used French oak barrels with a light-medium toast. Upon completion of barrel aging, a final blend was made and the finished wine was clarified via natural sedementation and lightly filtered before being bottled on June 17th, 2010.
| 12 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
|---|