CAPTURE Sauvignon Blanc, The Lengths Some People Will Go To!
By George Bato on Jul 1, 2010 in Sauv Blanc
Starting a winery and launching a new, premium brand is a monumental task under any conditions. To do it at the height of a recession seems almost insane, or at the very least counter-intuitive. But that didn’t stop Tara and Ben Sharp, who joined forces with proprietors Mike and Carol Foster, to launch their highly anticipated Capture Wines label in 2009.
Although their main focus is on producing red wines, Cabernet Sauvignon and Bordeaux-style blends, their first release was the Capture 2008 “Tradition” Sauvignon Blanc in 2009. After tasting the wine and getting the details, it became apparent that this was a class operation dedicated to producing quality wines. The wine drinking public must have agreed. The wine sold out in six months after it was released, no small accomplishment for moving 6,500 bottles of a $32 Sauvignon Blanc during a deep recession.
The Capture 2008 Tradition Sauvignon Blanc received instant recognition from major periodicals and news outlets around the world, including Wine Spectator, International Wine Cellars, Bloomberg, CNN, and was selected as the only Sauvignon Blanc in the “100 Perfect Pours” issue of the Robb Report.
Two New Releases – 2009 Capture Tradition and 2009 Capture Les Pionniers Sauvignon Blanc
Capture "Tradition" and "Les Pionniers" Sauvignon Blanc
A recent tasting of the two new releases from Capture included the Tradition and the new Les Pionniers Sauvignon Blancs. Both wines were very impressive and reflected more of a Sancerre profile than the traditional California Sauvignon Blanc. The Tradition comes from three carefully selected vineyard sources in Sonoma and Lake Counties, whereas the Les Pionniers is mainly sourced from the Fallen Leaf Vineyard near Sonoma. Winemaker Denis Malbec simply felt the fruit from this vineyard was so distinctive that it deserved its own bottling.
Capture 2009 Tradition Sauvignon Blanc
“Aromas of Meyer lemon, fresh sage and minerals, with a sweaty nuance that reminded me of a Loire sauvignon. Dense and ripe, but with a firm minerality accentuating the piercing quality of the grapefruit and lemon zest flavors. Finishes brisk and long, still a bit youthfully tight. Classy and energetic wine.” ($30) 92 —Stephen Tanzer, International Wine Cellar
Capture 2009 Les Pionniers Sauvignon Blanc
“Subdued aromas of soft citrus fruits, lemon drop, minerals and spearmint, plus a whiff of goat cheese. Softer, lusher and fruitier than the Tradition but with firm acids framing the flavors of jasmine, honeysuckle, tarragon and licorice. This is even more Loire-like than the Tradition, but deeper and more pliant.” ($38) 92 —Stephen Tanzer, International Wine Cellar
If you would like to locate these Capture wines, click here and send me an note.
Try these two recipes created by winemaker May-Britt Malbec – click here.
The Capture Team
To grow the highest quality grapes and make the finest wines possible, the Fosters spared no expense in assembling the perfect wine producing team. The Fosters hired Glenn Alexander as Vineyard Manager. Glenn, who is committed to sustainable farming practices, also manages vineyards for Paul Hobbs.
The Winemakers - Bordeaux Influence
Capture wine makers May-Britt and Denis Malbec
The winemaking team is headed by Denis Malbec of Chateau Latour in Bordeaux. Malbec was born at Chateau Latour and grew up among the vineyards and barrels in the cellars of the Chateau. He succeeded his father and grandfather, who both served as Cellar Master and Vineyard Manager. Denis became Head Enologist and Cellar Master for Chateau Latour for seven vintages. His assistant and wife is May-Britt Malbec who is from Sweden where she established herself as being one of the top Sommeliers in the Nordic countries. She met Denis in 1995 at Chateau Latour. Since that time they have established themselves as a world-class winemaking team.
Forbes did a nice video that features Denis Malbec. You can watch it here.
With multi-generational experience from Chateau Latour and an understanding of the methods of crafting a classic Bordeaux-style Sauvignon, the winemaking team employs meticulous hand sorting at a rate of only one ton per hour, ensuring that only the finest grapes at peak ripeness are selected. Cold soaking, gentle pressing and sur lees aging all combine to create these remarkable wines.
