Capiaux Cellars Russian River Valley Chimera Pinot Noir 2023 Red Wine

Capiaux Cellars Russian River Valley Chimera Pinot Noir 2023 

750 ml

92 pts. Vinous:

“The 2023 Pinot Noir Chimera is a terrific introduction to this range. A burst of dark red/purplish fruit, rose petal, lavender, sweet spice, blood orange and pomegranate make a strong first impression. Juicy yet vibrant, the 2023 is all class. Drinking Window: 2024 – 2031"

Stick your nose in a glass of this wine and you'll immediately know it's a Russian River Valley Pinot Noir. Bold and flavorful, fruit forward and finishing with that Russian River earthiness that defines the AVA. Capiaux is a killer bargain for a RR Pinot Noir this good! - Wine Factor

Sean Capiaux, founder and winemaker of Capiaux Cellars, has built a distinguished career in the wine industry, renowned for his expertise in crafting exceptional Pinot Noir wines that reflect California’s diverse terroirs.

In addition to his role at Capiaux Cellars, Sean Capiaux serves as the winemaker for O’Shaughnessy Estate Winery in Napa Valley’s Howell Mountain appellation, where he crafts world-class Cabernet Sauvignon. His commitment to sustainable farming and thoughtful winemaking practices ensures that his wines not only reflect the land but also respect it.

FROM THE WINERY

Chimera is one of my earliest wines, the name taken from Greek mythology... "a monster comprised of three different animals" as is depicted on the label. Originally blended from three vineyards back in 2001, it now primarily is derived from three very diverse areas/sub- appellations of Russian River where both cool temps and dense fog blend with the effects of mildly warmer weather to evoke very precise yet rich and full flavors. Soil types are Laniger Loam, with a Yolo Loam over-wash and Gold Ridge Fine Sandy Loam.

In the glass, dark red, purple hue with a transparent center.

Floral aromas of hibiscus and graham crackers. Concentrated flavors of crushed rose petals, cranberry, cran-raisins, roasted strawberry. 2023 Chimera is fleshy, medium bodied, with balanced acid and tannins.

Fermentation: 10% whole cluster, 4-day cold soak, uninoculated fermentation, open top tank with punch downs, 11-day total maceration, malolactic in barrel aged sur lie until bottling without fining or filtration.

Harvest Date: September 24th - September 16th

Brix @ Harvest: 25.7

Bottling Date: August 2024

pH: 3.7

Release Date: April 2025

TA (g/1): 5.1

Aging: French oak, 10% new

Alcohol: 14.6

Months Aging: 11

Production: 1789 cases