96 points. - James Suckling
94 points. - Robert Parker's Wine Advocate
A rich yet refined white Rioja with a deep golden hue and an expressive, complex nose of white fruit, fine pastry, fennel, bay leaf, cedar, toasted nuts, almond, spice and subtle smoky oak. The palate is structured and gastronomic, with good freshness, creamy texture, savoury depth and a long, polished finish. This is not a simple fresh white, but a layered, age-worthy Viura with the “white wine with a red wine soul” character that makes Capellanía distinctive. Excellent with roast chicken, grilled scallops, lobster, crab, sea bream, turbot, smoked fish, roast pork, foie gras, mushroom risotto, truffle dishes, aged cheeses and creamy seafood pasta. For Singapore pairings, it would work well with white pepper crab, cereal prawns, steamed garoupa, roast chicken rice, claypot seafood noodles, ngoh hiang and richer dim sum dishes. The estate also suggests refined pairings such as caramelised eel with foie, red bream, scallop with smoked potato and white truffle, and Poularde de Bresse with chestnuts and kumquat.
94 points. - Robert Parker's Wine Advocate
A rich yet refined white Rioja with a deep golden hue and an expressive, complex nose of white fruit, fine pastry, fennel, bay leaf, cedar, toasted nuts, almond, spice and subtle smoky oak. The palate is structured and gastronomic, with good freshness, creamy texture, savoury depth and a long, polished finish. This is not a simple fresh white, but a layered, age-worthy Viura with the “white wine with a red wine soul” character that makes Capellanía distinctive. Excellent with roast chicken, grilled scallops, lobster, crab, sea bream, turbot, smoked fish, roast pork, foie gras, mushroom risotto, truffle dishes, aged cheeses and creamy seafood pasta. For Singapore pairings, it would work well with white pepper crab, cereal prawns, steamed garoupa, roast chicken rice, claypot seafood noodles, ngoh hiang and richer dim sum dishes. The estate also suggests refined pairings such as caramelised eel with foie, red bream, scallop with smoked potato and white truffle, and Poularde de Bresse with chestnuts and kumquat.