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Black Cap Wine
| Owner(s) | Jason Lett |
| Web site | www.blackcapwine.com |
| Link to this site |
Jason Lett, son of David Lett, and winemaker for The Eyrie Vineyards, produces Pinot Noir and Chardonnay sourced from vineyards in the Willamette Valley and bottled under his own, Black Cap, label.
The wines are sold through The Eyrie Vineyards.
Articles About Black Cap Wine
Reviewed Wines
2008 BlackCap Pinot Noir
13.5% alc., $45. Made from Eyrie’s younger Pinot
Noir vines and fruit purchased from other mature and naturally managed
Willamette Valley plantings.
·
Moderately deep reddish-purple color in the glass.
Noticeably more extraction and oak treatment in this wine compared to the Eyrie
bottlings. The nose is flush with a panoply of darker stone fruit and berry
aromas. The core of fruit is wrapped in firm tannins and displays an
underpinning of subtle oak-driven flavors. Not particularly refined but has the
fruit to capture your attention. Very good.
Reviewed June 10, 2011
ARTICLE »
2008 BlackCap Chardonnay
13.5% alc., 72 cases, $60.
·
A modern style of
Chardonnay with aromas of tropical fruits, banana, and oak. Moderately showy
flavors of pear, lemon curd and baked apple. Lacks delicacy and refinement,
but will please lovers of this fruit-forward style. Serve with shrimp, lobster, or
sauced fish. Good.
Reviewed June 10, 2011
ARTICLE »
2008 BlackCap Pinot Noir
13.5% alc., $45. Made from Eyrie’s younger Pinot Noir vines and fruit purchased from other mature and naturally managed Willamette Valley plantings. · Moderately deep reddish-purple color in the glass. Noticeably more extraction and oak treatment in this wine compared to the Eyrie bottlings. The nose is flush with a panoply of darker stone fruit and berry aromas. The core of fruit is wrapped in firm tannins and displays an underpinning of subtle oak-driven flavors. Not particularly refined but has the fruit to capture your attention. Very good. Reviewed June 10, 2011 ARTICLE »
2008 BlackCap Chardonnay
13.5% alc., 72 cases, $60. · A modern style of Chardonnay with aromas of tropical fruits, banana, and oak. Moderately showy flavors of pear, lemon curd and baked apple. Lacks delicacy and refinement, but will please lovers of this fruit-forward style. Serve with shrimp, lobster, or sauced fish. Good. Reviewed June 10, 2011 ARTICLE »
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