Capaia One 2009

The conditions during 2009 were perfect – cool climate with a long and slow ripening period. Capaia being 15km from the Atlantic Ocean and with vineyards up to altitudes of 270 meter above sea level it was the perfect setting for the grapes to develop to their full potential, and this shows in the formidable tannin structure of the wine.

As always the vines were harvested at optimal ripeness before undergoing natural fermentation in our renowned 150 year-old French Oak fermenters. Malolactic fermentation took place in 225 litre French oak barrels (also from a leading cooperage in Cognac, Taransaud).

After malolactic fermentation the separate lots were tasted by our consultant and friend, Count Stephan von Neipperg who then carefully selected the blend for Capaia One 2009.