Santenay Capuano Ferreri 1er Cru "La Comme" 2012
The intense nose exhibits aromas of blackcurrant. The mouth is ethereal with blackcurrant aromas, and silky tannins. A good match for rabbit terrine - beef in wine sauce - foie gras with apples - a mature brie cheese.
20% off for any mixed 12
It is commonly agreed that the best vineyards of Santenay come from the northern end of the appellation, bordering of those of Chassagne-Montrachet. The increased proportion of gravel, marl and limestone in the soil adds structure and richness to the grapes, which in turn produce a more powerful wine. On a gentle South-Eastern facing slope, the vines of Premier Cru 'La Comme' produce grapes that reach full maturity. The name "La Comme" is the regional form of "Combe", because the vineyard is in the extension of the Combe of Saint-Aubin.
A relatively young domaine of only fifty years, Domaine Capuano-Ferreri is a small producer in Santenay at the southern end of the Côte de Beaune.The current owner is John Capuano, a personable and very capable winemaker who inherited the estate from his father, Gino. Situated in the middle of a panoply of appellations, the domaine manages to squeeze Santenay, Pommard, Beaune, Maranges, Mercurey and Chassagne-Montrachet into its sixteen hectares, including several premiers crus.
John works his wines traditionally; manual harvests and tries in the vineyard are followed by labour-intensive winemaking with pigeage and racking. However, he combines these traditional skills with a modern and hygienic approach which is applied from the vineyard through to the winery; belts rather than pumps carry grapes to tanks for long cold soaks before fermentation in temperature-controlled stainless steel tanks. Whole berries are fermented rather than crushing beforehand. However, it’s not all stainless steel; all of the domaine’s wines see oak after their fermentations have finished. Lots of laborious barrel work follows and oaking lasts between eight and eighteen months – the whites tend to receive more oak – all inside the domaine’s ancient (but humidity-controlled!) vaulted cellars.