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Capiaux Wilson Vineyard Pinot Noir 2013 Sonoma Coast

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  • $42.99
  • Regular price $52.99

Wine Advocate 93
"The 2013 Pinot Noir Wilson Vineyard sees slightly less new oak but shows even more intensity and depth. It offers attractive forest floor, strawberry and black cherry fruit notes, some sandalwood, underbrush, and plenty of fragrance in a medium to full-bodied, beautifully supple, lush style. It can be drunk now through 2024."

Vinous Media 93
"The 2013 Pinot Noir Wilson Vineyard, from a site in Annapolis, is bold, punchy and beautifully layered throughout. The flavors are bright and nicely focused. Sweet tobacco, mint and dried rose petals meld effortlessly into a pliant, super-expressive finish dominated by strong mineral and savory inflections. -- Antonio Galloni"

Wilson Vineyard
(2.0 acres contracted)

Wilson vineyard is located the most Northern part of the Sonoma Coast appellation in the town of Annapolis. The entire vineyard is only 2 acres, planted at 700 feet above Sea level and only 3 miles from the coast Pinot Noir thrives in this cool coastal area. The newer French clone 777 on rootstock, 3309, is planted.

Wine Making
Capiaux Cellars is dedicated to producing single-vineyard bottlings of Pinot Noir, blending traditional Burgundian techniques with a modern flair of knowledge. The philosophy is to produce wines that express the unique terroir from which they came and to have the inherent flavors of the grape and land be the leading attributes rather than new oak, unnatural additives, and influences. When the grapes arrive at the winery they are sorted by hand to remove everything but sound ripe clusters. They are then destemmed and transferred into custom stainless steel tanks. Depending on the vintage and/or the vineyard, stems, whole clusters, or saignée may be employed.

The wine is allowed to soak until the natural fermentation begins, which is anywhere from four to ten days. In general, the common practice of additions of acid, nitrogen, nutrients, and, of course, yeast is avoided so as not to affect the natural flavors and tastes. Minimal amounts of new oak are used, usually 33% and on occasion up to 50% on certain vintages and vineyards, with the remaining oak being one to two years old. The wine is aged in barrel for 10 to 15 months before being bottled unfined and unfiltered.