2005 vintage tasting notes: The nose is all fruit - blackberry, black raspberry, and a hint of pomegranate that's intriguing and appealing.
On tasting the wine, the silky texture is quite striking. As Ray ages his wines in oak he uses a product called "Biolees", It acts in a similar way to aging wine on the lees, a process that softens acidity while enhancing sweetness. Biolees not only produce a richer, sweeter flavor, but also contribute a beautiful silky mouth feel/texture to the wine, like the sensation you'd have if you rubbed silk on your palate.
Flavors of the Capitello Pinot noir start with an initial intense sense of fruit sweetness, followed by clearly discernible layers of fruit - black raspberry, blackberry, black cherry, sweet red cherry, pomegranate, and tart pie cherry. Ray ages his Pinot noir in one year old barrels he sources from Archery Summit, "long toasted" for several hours to add elegance and subtle flavors. The fruit and toast flavors reiterate in the mouth and mingle with a sense of dark minerality and fresh earth in the finish. Fruit dominates the flavors at this point in the wine's life, with subtle yet present acidity to add freshness and a seamless silky hint of tannins adds depth.
Drink now or cellar through 2010.
Food pairing: I can't imagine a better pairing than Oregon or New Zealand spring lamb. Pan grill lamb chops and chantrelles, and deglaze with some of the Capitello Pinot noir. Serve with spring greens and baby potatoes.
Unbelieveably, this wine is $45 elsewhere on the web.
Detailed Info, Previous Vintage Notes, Reviews:
2003 Vintage tasting Notes
This Pinot Noir greets the taster with rich aromas of blackberry, cassis, and bright raspberry fruits, while also offering the complexity of the oak, floral and earth tones.
In the mouth, a full display of rich berries and up front tannins coat the mouth with silky-velvet texture. Intense blackberry raspberry and chocolate flavors combined to fill out the mid pallet followed by oak spice and berry taste that linger on the finish.
Made by Ray Walsh, who was winemaker at King Estate from 1993-2005, Ray shows that his winemaking skills extend to the red varietals with this balanced, rich wine that makes good use of ripe grapes in a hot year.
New Zealand winemaker Ray Walsh joined King Estate in 1995.
