“A blend of 80% Cabernet and 20% Merlot from the very best blocks on the mountain, are combined to make an elegant mountain Cabernet. Only 30% new oak allows the fruits to really shine giving the wine a great sense of place. Extremely long finish, huge texture.”– Sam Teakle
Our 2017 Pine Mountain Cabernet Sauvignon was handpicked in the cool morning far above the fog line of the mountain, before being destemmed and sorted at the
winery. The fruit goes through a quick cold soak for 3 days before fermentation begins. The juice is pumped over between 2 and 4 times per day to help soften the powerful Pine Mountain tannins during this time. After fermentation, the juice is drained and goes through a traditional basket press to allow for the ideal levels of extraction before the wine is put into a variety of barrels for malolactic fermentation and aging.
The desolate mountain slopes of the Pine Mountain-Cloverdale Peak AVA
tower 1,600 to 3,000 feet above sea level in the rugged Mayacamas Mountains,
where extreme conditions push vines to their limit. Captûre’s vineyard sits atop
this extreme slope that offers a new winemaking challenge and the chance to
capture the next peak.
PINE MOUNTAIN VINEYARD
Captûre’s Pine Mountain vineyard straddles the peak, a jaw-dropping 3,000 feet
above sea level. The unforgiving mountaintop is dry with fine volcanic gravel and
rocky patches offering no traction for anything but the hardiest grapevines. The
clusters that survive here are few, small, and sparsely fruited – giving every tiny,
thick-skinned berry the space to reach its full potential. This desolate place is
planted primarily to Cabernet Sauvignon, with smaller blocks of Merlot and the
highest elevation Sauvignon Blanc in the U.S.