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Black Cap Chardonnay 2010

Black Cap

$59.95 Regular

in any 12 bottle order or Build a Case




Black Cap Chardonnay is made from one tiny block of Chardonnay vines planted in 1966. The vines were hand carried by David Lett from Callifornia, and are called the "Draper Clone". The vines predate even the old Davis Clone 108 Chardonnay, much of which was pulled out in the 1990's. If there's an aristocracy of Oregon wine, this Chardonnay ranks high among the noble.

2009 Vintage Tasting Notes

2009 Wine Advocate - 91 points - The 2009 Chardonnay Black Cap was barrel fermented and then went through ML and aging in neutral barrels. Sourced from vines planted with the Draper clone in 1968, it offers up an alluring nose of mineral, spiced apple, and floral notes. Elegant on the palate and impeccably balanced, it is likely to evolve for 2-3 years and drink well for a decade. - Jay Miller

2008 Vintage Tasting Notes

Elegant and sensuous, Black Cap Chardonnay also has a powerful side. It explodes with rich pear and apricot, honey, and stones. As it unfurls, lemon and jasmine enter the scene. Refined, focused, and built for long-term aging, Jason's Chardonnays are helping the world take notice of Oregon Chardonnay. Three barrels were produced in 2008. - Marcus

2006 Vintage Tasting Notes

Wine Advocate 93 Points
Black Cap Chardonnay 06 challenges Burgundy's best -Black Cap rises miles above the usual Oregon Chardonnay - and stands toe to toe with white Burgundies at five times the price. Save this extraordinary white for a wedding, a christening, a celebration of life, a very special moment. It's memorable.

One barrel of Black Cap Chardonnay was made in 2006. Elegant, sensuous, and feminine, it explodes with rich pear and apricot, honey, minerals and earth, and careful tasting reveals fleeting hints of jasmine and rose petal. One of the most refined and cleanly focused Chardonnays we've ever experienced from the Pacific Northwest.

2005 Vintage Tasting Notes

Savory spice and caramelized sugar leaps from the glass. Lush lemon and baked pear essence is round and appealing. Brown butter and pie crust folds into a lengthy croissant finish.

Sourced from the oldest chardonnay vines in the Willamette Valley. Only two barrels made!

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