Southeast hillside exposure to the sun allows the grapes to attain perfect ripening before they are harvested. Harvesting of this wine is done manually, in whole bunches and the grapes are de-stemmed. Maceration lasts between 10 to 12 days and fermentation is conducted at temperatures around 86° Fahrenheit. A small portion of the wine is aged for 8 months in new French oak, with the rest in stainless steel. Chateau des Capitans is owned by the Duboeuf family.
This 19th-century castle is situated right in the heart of the AOC Cru Juliénas, in a locality knows as Les Capitans. Centuries-old cedar trees in the stately gardens stand as tall sentinels of a long, illustrious past. The remarkably old vines form one single, undivided vineyard circling the estate and benefit from optimal soil and microclimate conditions.
Pairs well with red meats, Coq Au Vin, grilled or oven roasted wild boar and distinctive cheeses. Ideal serving temperature is 54F.
PRODUCER: Georges Duboeuf
REGION: A.O.C. Juliénas
GRAPE VARIETY: 100% Gamay
RESIDUAL SUGAR: 2.4 g/l
ACIDITY: 6.10 g/l
2015: 90 Pts - Wine Spectator, Dec 2016
2015: 90 Pts -Wine Advocate, Aug 2016
2015: 90 Pts - Wine Enthusiast, Mar 2017
2015: 90 Pts - Vinous, Jan 2017
2014: 90 Pts - Wine Spectator, Dec 2016
2014: 90 Pts - Vinous Aug 2016
2014: 89 Pts - Wine Advocate # 219, June 2015
2010: 89 Pts - Wine Enthusiast, Oct. 2011
2009: 89 Pts - Wine Enthusiast, Dec. 2010
2007: 89 Pts - Wine Enthusiast, Nov. 2009
2005: 90 Pts - Wine Spectator, Oct. 2006