Descripción

Capellanía se elabora con la magnífica Viura del Pago de Capellanía, un viñedo de más de 70 años ubicado en la zona más elevada de la Finca Ygay, la más prestigiosa de Marqués de Murrieta. Es un blanco complejo que cuenta con notas de fruta blanca madura y un agradable toque de mantequilla. Ideal para guardar un tiempo, ya que presenta una magnífica evolución en botella, en la que los matices propios de la crianza en madera se van integrando poco a poco.

Ficha técnica

La bodega
Marqués de Murrieta
Tipo
Blanco
Añada
2016
Grado
13.5% vol.
Producción
39.614 botellas
Subzona
Rioja Alta
Variedad
100% Viura
Otros formatos disponibles:
Origen
Rioja

Cata

Vista
Color paja brillante.
Nariz
Aromas de fruta blanca madura (manzana Golden y pera Conferencia), con toques de mantequilla, cítricos, hinojo y ahumados.
Boca
Equilibrado, con textura, acidez refrescante y un largo y persistente final.
Temperatura de servicio
Entre 9 y 12 ºC.
Consumo
Óptimo hasta 2032 aproximadamente si se conserva en óptimas condiciones.
Maridaje
Lenguado con gamba roja y fina velouté o rissoto de hongos.

Viñedo y elaboración

Nombre
Pago Capellanía
Descripción
Ubicado en la zona más elevada de la Finca Ygay, a una altitud de 485 metros sobre el nivel del mar.
Edad
Viñedos plantados en 1945.
Suelo
Arcillo-calcáreo.
Clima
Con temperaturas superiores al resto de las subregiones riojanas por encontrarse en la parte más meridional de la Rioja Alta.
Cosecha
Vendimia manual entre el 3 y el 4 de octubre.
Vinificación
Los racimos previamente estrujados se llevan a la prensa y tras un breve contacto con su piel se prensan mediante un tratamiento suave y lento que favorece la extracción de su potencial aromático. Posteriormente, en ausencia de partes sólidas y tras su desfangado, el mosto fermenta en un depósito de acero inoxidable a temperatura controlada durante 24 días.
Envejecimiento
Crianza de 16 meses en barricas de 225 litros de roble francés nuevo.
Embotellado
Tuvo lugar los días 28 y 29 enero de 2020.

Opinión de los críticos

Tim Atkin:

Murrieta's delicious white, first made in 2001, has shifted in style in recent years towards greater freshness and less focus on oxidative handling, but this remains a pretty traditional style. Sourced from a single plot at 500 metres, it's an intense, spicy Viura with lots of colour, flavours of citrus, saffron and honey and thrilling acidity. 2021-35

James Suckling:

A white with pretty vanilla, toasted-wood, cooked-apple and lemon character. Medium to full body, creamy texture and a flavorful finish. One of the benchmark whites for Rioja. 16 months in French oak and so balanced. Drink or hold.

The Wine Advocate:

I was really looking forward to the 2016 Capellanía, the white that inherited the tradition of long aging in barrel that used to be the norm in Rioja until the 1980s. It's structured, and they strive for aging potential while keeping some of the varietal character. It comes from a plot on the Ygay property that gives the wine its name; it's their highest plot at 485 meters in altitude. The grapes were picked the 3rd and 4th of October from the six hectares, and the must from pressing the clusters fermented at 10 degrees Celsius in stainless steel. And without going through malolactic, the wine was put in mostly new oak barrels, where it matured for 16 months, and then it was kept in concrete until bottling. It has 13.5% alcohol and very good freshness and acidity, and it comes through as very dry. They love 2016 as a vintage, to the point that they will not release a red Castillo Ygay 2015 (which was considered a very good vintage), because they believe it would be overshadowed by 2016. This is their oldest vineyard, and it seems to have a mind of its own. So, it doesn't necessarily follow what the other ones do, and in a vintage that saw a large crop, it delivered lower yields and they produced a lot less. The wine is still quite oaky, but I consider this a wine for the medium and long term (I'm still waiting for my 2004s!); but after a couple of hours in the glass, it felt a lot more harmonious. The palate is textured, rich and serious, with a chalky sensation and a long, dry and tasty, almost salty finish. This should make a nice bottle of aged white Rioja. 39,411 bottles and 400 magnums produced. It was bottled in late January 2020. This will be released in the spring of 2021.