Capitello Wines Pinot gris 06 |
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Featured in New York Times (12-26-07): "...the '06 Capitello, was also Alsace-style, with flavors of apricots, nuts and flowers. Its slight sweetness was balanced by a lively acidity. " This wine is just wonderful. Ray takes after his fellow Kiwis in having a special touch with white wines. Add his years making Pinot gris at King Estate, and prepare for an extraordinary wine.
In the nose, there's sweet lychee, intense essence of passionfruit, and hints of citrus, with an undercurrent of lemon flowers. In the mouth, that wonderful rich mouthfeel Ray gets in his wines, like silk across the palate, impresses just before a positive rainbow of fruit flavors cascade over the tongue. What's most striking about this wine is the range of flavors that focus and then diffuse, constantly changing. There's so much going on here, it's hard to describe the many subtle variations of flavors, like a finely divided color wheel, endlessly making themselves known, then fading to allow a new sensation to present itself. Fruit mingles with mineral, hints of creaminess, refreshing citrus, and crisp, uplifting acidity. - Avalon
Food Pairing: Simply exquisite as a sipping wine, or with a bit of triple creme cheese. Copper River Salmon, grilled simply, might be its perfect partner.
Ray tells us that he not only used Biolees to enhance the texture and sweetness of this wine, he also de-alcoholized the wine, a process he says he was first to use in Oregon. The process intensifies the fruit and minteral flavors of his Pinot gris, turning everything good up a notch.
Previous vintage notes:
Beautiful pale strew color, while offering aroma's of peach, nectarines, passion fruit, an intense floral-perfume, honeysuckle notes.
In the mouth, this wine is bright, round, balanced and explodes with fruit flavors of peach-pear and apple with traces on grapefruit on the finish.
Made by Ray Walsh, who was winemaker at King Estate from 1995-2005, Ray made perhaps the best known Pinot gris from Oregon, the King Estate Pinot gris and Reserve. He brings years of expertise with the grape to his own winery with lovely results.
Ray uses a technique he learned in New Zealand, frezzing the grapes during processing to enhance and intensify flavors. He chooses to pick at the moment of "psychological ripeness" as he calls it, when he finds the grapes to offer the most complex aromatics and flavors, rather than the "physiological ripeness" so popular today. |
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Detailed Info, Previous Vintage Notes, Reviews: |
| New Zealand winemaker Ray Walsh joined King Estate in 1993 to make their white wines, most famously, their Pinot gris. Walsh calls Pinot gris "a food wine" and describes the varietal as a wine that offers crisp and fruit-forward acidity. |
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