Description
P I N E M O U N T A I N – C L O V E R D A L EP E A KS A U V I G N O NB L A N C2 0 2 3
P I N E M O U N T A I N V I N E Y A R D
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.
W I N E M A K I N G
These grapes were hand-picked from an elevation ranging from 2,400 feet to 2,800 ft.
in the crisp cool morning. The day starts early up on Pine Mountain as we are far
above the fog layer down below in the valley. This ensures the bunches are cool and
firm for the long ride down the mountain. The grapes are cold soaked for 3-4 days
before fermentation. Fermentation takes placed for 2 weeks with extended
maceration with the skins to increase complexity.
T A S T I N G N O T E S
The 2023 version of Capture Pine Mountain Sauvignon Blanc is mysterious. The
aromas are layered, bouncing between lime zest, lemon verbena, and some slate. The
aroma isn’t complete without the vineyard’s trademark hint of savory mountain scrub
best described as soft chamomile or dried sage – this time with some added lychee.
The palate is zippy! The natural acidity is extremely bright and framed by the variety’s
trademark fruit bouquet of fresh key lime, dried orange, and a hint of fresh jasmine
tea. The initial fruit is balanced by an elegant texture and an overall softness that is
achieved through lees stirring, which also helps in balancing the high acidity. Yum.
What a pleasure it has been making this wine from such an incredible single vineyard
site.
A P P E L L AT I O N
Pine Mountain – Cloverdale Peak
C O M P O S I T I O N
100% Sauvignon Blanc
AG I N G
10 months in puncheons,
amphorae and stainless steel
A L C O H O L
14.1%
P H
3.19
TA
6.5 g/L
C A S E S
500
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