“This is not your typical Sauvignon Blanc. Multiple clones, sub blocks and elevations are all harvested together to maximize complexity right from the start. This ‘field blend’ gives me the whole spectrum of ripeness levels. Aromas are always changing, but citrus, mineral, some savory and a good dose of tropical all have their time in the glass.”– Sam Teakle
Our 2018 Pine Mountain Sauvignon Blanc was handpicked in the crisp cool morning far above the fog layer. The grapes go directly to press where only the first
few pressings are kept and settled overnight in a cold stainless-steel tank. the juice is then racked into a variety of fermentation vessels: large neutral puncheons, a
stainless tank and amphorae. Once fermentation is complete, the wines are stirred on the lees monthly for approximately 10 months. This batonnage and fine lees contact provides the wine with an increased midpalate texture that adds depth.
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.