Black Cap Wine
Eyrie's Second Generation Expresses Personal Pinot noir Vision
Black Cap's Jason Lett grew up in the Oregon wine industry as the son of David Lett, founder of Eyrie Vineyards, one of Oregon's wine industry pioneers. Jason's father planted and popularized Pinot gris, and received high scores for his early Pinot noirs in the now infamous Paris Tastings of 1976. Lett "Pere's" Eyrie Vineyards Winery was pivotal in attracting attention to Oregon's Willamette Valley as a viable wine growing region.
Having grown up working in his family's vineyards and winery, Jason gained a unique perspective on growing and making wine. Jason explains: "my father's holistic approach to wine growing has been my greatest influence. He has always emphasized that great wine is made in the vineyard."
At right, Margo Lett, third generation of Eyrie with Jason Lett, current winemaker and vineyard manager, and second generation of Lett family winemakers.
Jason added to the lessons learned from his family's vineyards by spending summers in his teen years working and living in Burgundy, and visiting family friends who grew win in Germany and Switzerland. Later, in his 20's, Jason worked harvest at New Zealand's Matrinborough Vineyards.
Jason received his degree in Botany at the University of New Mexico. He then worked as a research assistant at Oregon State University. He likes to connect the rationality of research to the mysticism of wine.
"We were trying to figure out how plants express themselves from site to site," says Jason. "In a way, it was the same question one might ask when comparing a Le Musigny to a Bonnes Mares."
In 2002, longtime friend John Davidson invited Jason to make wine from Davidson's La Cantera vineyard. The resulting wine became Jason's first solo vintage, the BlackCap 2002. In keeping with Jason's philosophy, the project was kept small (3 barrels) and meticulously tended.
Jason says: "For me, making wine is the ultimate way to explore the concept of 'tasting place.' My intention is to express the vineyard as fully as possible. I'm doing that by using traditional tools- cool, small batch fermentations, extended macerations, native yeasts, and bottling without fining or filtration."
"I also use a very moderate amount of new oak - taking the Burgundian approach to oak that was traditional until the last 15 years or so. When you taste the BlackCap my hope is that you will taste an expression of place and a vintage, without the pretensions of a winemaker getting in the way. I'm proud to be a winegrower."
In January 2003, Jason was offered a job as Bishop Creek Vineyard's managing winegrower.
"When the opportunity with Bishop Creek came along, I jumped at it," says Jason. "I was ready for the challenge of pursuing my own vision of winegrowing in a unique vineyard."
Jason changed Bishop Creek's use of chemicals and focused on canopy management and soil health. The results were gratifying: Jason selected rows of Bishop Creek fruit for his 2003 vintage BlackCap.
In 2005, Jason took over management of both the vineyards and the winemaking of Eyrie Vineyards. His personal Pinot noir, Black Cap, continues to be made as a side project of Eyrie.
Jason's involvement with the vineyards that supply Eyrie's fruit continues to drive his philosophy of winemaking: "Making wine from fruit you've grown closes the circle," says Jason. "An intimate knowledge of the vineyard in influences how finesse the wine, and what you learn from the wine guides the management of the vineyard."
Jason and his wife Diane live on a small farm near McMinnville with their 2 girls. In his spare time, Jason stays busy with the kids, the animals and the garden.
BlackCap was named for two native (and tasty) species of Oregon plants- the Black capped Morel and the Black cap raspberry. The name also belongs to a native songbird, the black capped Chickadee.
The Vineyards of Eyrie
La Cantera Vineyard+ Chehalem AVA, just above Rex Hill
+ 50/50 blend of Pommard and Wadenswil clone Pinot noir.
+ Low cropping levels (2.5 pounds per plant)
+ The vines are 15 years old and self rooted.
Bishop Creek Vineyard
+ Located north of the town of Yamhill; Willakenzie soils
+ 60/40 blend of Wadenswil and Pommard clone Pinot noir
+ Low cropping levels (2.5 pounds per plant)
+ 15 year old vines, very close spacing (5x5, 1750 vines/acre)
+ 2003 grapes picked at 23.5-24.5 brix
