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Black Cap Pinot noir 2010


Winery:
Black Cap


$44.95 Regular

$40.46
in any 12 bottle order or Build a Case

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Review:

2010 marks the eighth vintage of Black Cap Pinot noir (2007 was not labeled as Black Cap but instead as La Luz, a special bottling). Jason has found the perfect blend of Dundee Hills and Eola-Amity Hills fruit sources, one half Eyrie estate and one half Cattrall Vineyard, both farmed organically (though not certified). This non-theoretical blend of appellations marries the best of both: high-toned, perfumed, elegant redder fruits of Dundee with the darker berry, structured, meaty/spicy notes of Eola-Amity. The 2010 is superb, a wine of grace that will be at its best with at least another two years in the cellar. That said, it makes for a captivating bottle of wine today.

We've featured every vintage produced of Black Cap Pinot noir, since the inaugural 2002.

2009 vintage notes: Jason Lett's Pinots have one thing in common across the vintages - every wine has aromas that produces a Pavlovian response...it makes you salivate for what you're about to taste. Fresh-picked raspberries, the ineffable allure of morel mushrooms, a floral lift. It is supple and creamy, with a finish that starts shyly and builds with time.

Like all Pinots that come out of the Eyrie cellar, this is made for aging and should be decanted if you are drinking it soon (which you should, just for the hell of it!). Jason has grown Black Cap from a microscopic bottling to one of Oregon marquee wines. - Marcus

In every way, the Black Cap 09 has everything I crave in Oregon Pinot. The complex nose of blackberry flowers and fruit, the initial impression of juicy red raspberry, cherry, savory spices, earth and dried blackberry leaf, and the long finish with smooth tannins that complete the balance and add structure. It's tempting to just sit on the porch and savor this, but there's enough left in the tasting bottle for a meal. I'm thinking grilled trout with a mushroom cream sauce, or maybe a fry up of venison sausage with sliced apples sauteed in the juices. Yumm. Gotta go.... - Jean

2009 Wine Advocate - 91 points - The 2009 Pinot Noir Black Cap is made with some outside fruit sourcing but still retains its Eyrie personality. Elegant, concentrated, and lengthy, it lacks the complexity of the Reserve cuvee but is still a top effort in this vintage. It is likely to evolve for another 1-2 years and provide a drinking window extending through 2019. - Jay Miller

below, Eyrie Vineyard, source of fruit for Black Cap wines

2008 Vintage Tasting Notes

Black Cap Pinot noir 08 unfolds over hours and days. Complex and captivating, Black Cap has become one of most anticipated releases from Oregon. The 08 opens with a lush display of red and black raspberries mixing with morel mushroom.

The aromas more than hint at what's to come in the satiny flavors: yummy raspberries and dark cherries build, picking up a thread of sweet huckleberry while vibrant acidity maintains balance. Hints of sage, mint, and violet permeate the finish, and the tasty berries linger. Very ageable, and highly recommended for the cellar.

Black Cap 08 deftly matches density and concentration with sophistication and elegance. I finished the bottle with the quintessential Oregon pairing: seared Chinook salmon with a strawberry-duck reduction. - Marcus

2006 Vintage Tasting Notes

2006 Vintage Wine Advocate - 93 points - The 2006 Pinot Noir Black Cap is a blend of all four estate vineyards. It is slightly darker in color, the fruit is shaded slightly more to the dark side of the spectrum, and the wine has greater concentration and density. Cherry and raspberry flavors emerge on the palate along with mineral and earth notes. There is enough structure for 1-2 years of further evolution and given the wine’s balance, it may have a relatively long life line by the standards of the vintage.

2005 Vintage Tasting Notes

Aromas of deep black cherry and ripe lush raspberry. Slight spice and finely knot fruit liven the palate with hints of black raspberry, tea, and violets. A tiny bit of mushroom and earth linger on the finish.

Made from old vine self rooted Pommard and Wadenswil clones of Pinot noir. Continuing with minimal intervention, no fining or filtration.

2004 Vintage Tasting Notes

The Black Cap Pinot noir 04 expresses the elusive, mysterious, cult-creating qualities of the Pinot noir grape, and reflects a very deep knowledge of winemaking, especially for someone in his early '30s. It's safe to say we are experiencing the early vintages of one of Oregon's star winemakers of the 21st century.

Jason Lett's Black Cap Winery is a tiny production, "Indie" winery now affiliated with his family's Eyrie Vineyards. The last two vintages have zoomed out the door in a few days, and now the long-awaited 2004 vintage is available. Tasting the 2004 Black Cap, you'll be impressed with its purity and classic style. It's a sophisticated, complex Pinot, a wine for contemplating and admiring, for serving with carefully selected cuisine, a wine for cellaring and re-visiting over ten years or more. The 2004 is not a simple slurper, but a standout in a vintage of classic wines, a prize to save for special times, especially for vertical tastings.

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