Los Carneros, Napa Valley
Capa’s wine gleams a darker ruby than RSV’s other vineyards, but it still allows the eye through, as Pinot should. Dark cherry aromas rise from the glass, intertwined with exotic fragrances of sweet spice and sous bois. The aromas coalesce into flavors of mixed cherries, deep black and bright red, with a lace of pie spice, and a liberal dose of that earthy, sensual musk that is so enticing in good Pinot Noir. The wine feels dense and concentrated, savory and rich, but has an edge that keeps things refined and food friendly.
Capa was a dog. Now, he was not just any dog, Capa was a beautiful, highly motivated and intelligent Border Collie. He was my constant companion through the ups and downs of starting the winery and the ups and downs of life. Capa never failed to cheer me up and always helped keep things in perspective. He lived most of his 16 years on the home vineyard we named in his honor.
The Capa Vineyard Pinot Noir is a happy wine. Like a native Californian, it is optimistic, gregarious and unapologetically of the new world with a luscious, jammy, ready to go kind of character. Capa is guaranteed to make you happy!
Lapins? Pas un Problème!
Standing in the middle of a vineyard in Burgundy, Rob asked the aging vigneron if rabbits were a problem with the low trellising? The vigneron replied, "Rabbits, there are no rabbits, we ate all the rabbits!" Indeed throughout Burgundy, from the most casual bistros to fine dining establishments, you are sure to find a rabbit preparation on the menu. Fittingly, rabbit is superb with fine white or red Burgundy and, of course, RSV's Capa Vineyard Pinot Noir. If you can't find a fresh rabbit, substitute a fine game bird such as pheasant or guinea hen.
Until the next wine…
The Capa Vineyard’s slope faces southwest with a perfect aspect to the afternoon summer sun, leading to fully ripe fruit that yields a balanced wine with well-developed tannins.
A particularly dry winter preceded the 2007 growing season. Moderate temperatures prevailed throughout the season for a measured harvest with beautifully developed flavors at modest levels of sugar. Even though cluster counts were slightly higher than the previous vintage, small berry and cluster size meant low yields for intense flavor and firm structure. The grapes were destemmed, leaving about 30% of the berries whole. The wine fermented in a mixture of small, open box fermenters that were hand punched and stainless steel tanks that were gently cap irrigated with a shower of wine over the skin “cap” twice per day. The wine rested for 11-14 months in 40% new French oak barrels before bottling.