 
            
                Capella 2009
                Capella is or Premium-Zweigelt It is selected from the best grapes of the vintage 2009. Rigorous barrel
                ageing and ripe Flavours togehter form to a jutting red wine with great potential just right for wine
                enthusiasts and connoisseurs. This wine represents the most distinguished Zweigelt type and fully
                accentuates its strengths. The name Capella is derived from a bright star in the nights sky, inspired by
                the stardom of the Zweigelt variety and also by our Premium-Cuveé Canopus. Together, Capella and
                Canopus form a exclusive team, fixed stars in red wine heaven.
                
                
Tasting notes: The Capella 2009 glistens wit a ruby-red core and violet reflections when poured
                into the glass. Its bouquet is extensively complex. Starting with the distinguished cherrylike
                fruitiness of a Zweigelt the Capella then developes strong and ripe flavours reminescent of dark berries
                and fruits in Rum, supported by delicate smoky tones. The taste is nobly tart and shows ripe tannins and
                an opulent structure. Beeing a very strong Zweigelt this wine goes especially well with red meat and
                game.
                
                
Drinking suggestions: Needs about 3 years after the harvest to reach its optimum. After that it
                will at least be good to drink for an equally long time. Serve at 12-13° C (53-56 F).
                
                
Awards and Recommendations:
                Burgenland Wine Competition - 2011-5-20
                Gold Medal, 87.43 Points
                
                
awc vienna 2011 - international wine challenge - 2011-9-12
                Gold Medal (92.4 points)
                

                
                A La Carte - Grand Cru Competition - 2012-3-9
                90 points
                
                
alcohol: 14.0 %vol
                       residual sugar: 1.0 g/L   
                    acidity: 5.0 g/L