Walsh & Capitello Wines
Heard it Here First!
from Avalon Wine
Every once in
awhile a new winery comes along that is obviously
going to be a huge hit. Ray is
a winemaker you want to know about, before
the huge ratings begin.
Walsh made King Estate's white wines from its
start, developing the US's best known Pinot
gris. He rose quickly at King Estate, highly
regarded for his ability to bring out the very
best in Oregon grapes. Ray left
King Estate last year to make his own Capitello wines.
admits to using every tool at his disposal
to make the best possible wines. He uses Biolees
to improve flavor and texture, and was the
first winemaker in Oregon to "de-alc" his wines.
Whatever Ray's doing, what we at Avalon know
is, we're awfully fortunate to have connected
with Ray as he gets started -- and to offer
one of the future superstars of wine's new
releases to our customers.
Pinot noir 05
nose is all fruit - blackberry, black raspberry,
and a hint of pomegranate that's intriguing and
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
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.
Pinot gris 06
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.
Simply exquisite as a sipping wine, or with
a bit of triple creme cheese. Copper River
Salmon, grilled simply, might be its perfect
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.
Capitello Dolcino 05
dessert wine, made from late harvest Gewurztraminer
frozen and treated as an ice wine. Scents
of buttery apricot cobbler anticipate luscious
flavors of apricot and creamy peach. This
dessert wine has a beautiful golden color,
while offering aromas of honey apricots,
nectarines, and an intense floral perfume.
In the mouth, this wine is sweet, round and
yet balanced. It has a smooth lingering finish.
Serve with triple creme cheeses, fresh fruit,
rich butter cookies, Madelines, or roasted
6 Pinot noir
4 Pinot gris 06 $17.95
2 Dolcino 05 $19.95
$35.40 from retail ($315.40)
our large selection of NW Dessert & Ice
If we may help
with an order, please let us know.
We're available by phone at 541-752-7418 from
8 AM Pacific time until 6PM Pacific time, Monday
and we answer email on Sundays.
your support -we appreciate your orders
and your suggestions.
Our customers always give us our best ideas!
Amy, Kevin, and Wendy, and Jean
201 SW 2nd Street
Corvallis OR 97333
VP Marketing & Sales
541-424-8004 (direct line)
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