VinDivine

OK first things first. HTF (yes, slight variation of WTF, with ‘how’ replacing ‘why’. Use it!) do I get that cute little ‘hat’ over the ‘U’ in capture? Seriously, I’ve tried almost every keyboard combo. I mean, I can get an umlaut (ü) by typing ‘option-u’, an underline (u) by typing ‘control-u’ (seems like a complete waste of time, just use the underline button, clown), just a plain boring u (u) by typing ‘command-u’, or a complete system freeze when I tried ‘shift-esc-delete-u’, that was a risky move…shit, the closest I could come was a ? by typing ‘option-j’, I would have been done with this review days ago without this little obstacle.

Anyway, I’m movin’ on. Throwing in the towel. Waving the white flag, as they say. On to more important things. Like what’s IN the bottle, kittens.

I’ve gotta tell ya, I’d been looking forward to tasting the Capture Sauvignon Blanc ever since Tara Sharp told me about her new venture with her husband Ben and uber-wine makers May-Britt and Denis Malbec. Malbec? I guess sometimes ya just know when you’re destined to become a wine maker. Except they didn’t practice making wine in Argentina, they did serious time as wine makers at Chateau Latour in Bordeaux, France. Cést Mangnifique!

So, what makes a great wine? Is it the vineyards? Or is it the fruit? Or is it the subtle nuances imparted during the wine making process? Hmmm? Shall I take a poll? “The answer, my dear winos, is blowing in the wind”. Oops, sorry for the Kansas reference. Wait, that’s ‘Dust In The Wind’. Crap. OK, OK then sorry for the Bruce Springsteen reference. Although I like Kansas better. What a great album. So I’m not gonna replace the image!

The real answer is none of the above and all the above of course. All the above, ‘cuz duh, that’s what makes a great wine (good climate helps too but it didn’t fit into my flow). None of the above, because the real answer is PEOPLE. Yep, humanoids. Because, that’s what this all comes down to. The vineyard manager and other folks who grow and harvest the fruit and the wine makers who take that and make it into fine juice. And then the marketing folks who take that vino and help turn it into a great brand. Bada-bing. And it helps they scored some awesome Sonoma vineyard property.

Why am I yammering on about this? Because that’s what I think is going to make Capture so good. The peeps. A passionate, smart and talented team that has great vineyards and know how.

I think you get the point. OK, before my two fingers get too tired of typing, I’ll cut to the chase now and Review The Wine. Andalé! (it’s so easy to get that accent over the ‘e’, what’s up with the little hat over the ‘U’?). So from the get-go, this is an attractive bottle. Nice heft, could be used as a blunt instrument. Classy, clean label and nice cork. So, Capture made a good first impression.

So we popped the top on this classy little vino over a Greek dinner last night. Made by 3 great people: moi, myself and I. Not saying this is the perfect pairing, but we had it with some Pork Souvlaki I whipped up. Yummy. And y’know what? The Capture SB actually paired quite well, thank you very much. I’d give the recipe now, but fear this would turn into my longest post ever. And that is a feat.

I’m pretty picky about Sauvignon Blanc, if you haven’t noticed. And I don’t mean it needs to cost much, I just like clean, crisp SBs with some citrus and No Grass.

So was the Capture all show and no go? Lemme tell ya, fella. There’s a lot of go in this bad boy. First the color. It has a nice pale straw hue to it. No tinge of light green, all straw. Or hay. Whichever doesn’t have green in it. The aroma? well, since you asked. It’s crisp and bright citrus on the nose, mainly grapefruit with a little minerally earthiness to it. Very pleasing.

On the palate, it continues to please with no flavor of grass! Yay. The grapefruit continues from the aroma to the taste, with some ripe pear accents as well. This baby (and I mean baby, this is their inaugural vintage!) has some layers. After the fruit comes some subtle floral notes, and a very elegant, creamy finish. Nice acidity as well. And it’s very obvious this was 100% stainless steel fermented.

This vino has already earned accolades: International Wine Cellar 92, Wine Spectator 91…but WTF cares about them!? You are here, right here right now because VdV is your bible to wining and dining nirvana. Am I right? Thank you. We know, and we feel the heavy obligation of that responsibility. Damn I need a drink.

Capture Sauvignon Blanc goes for about $30 bones. And this sassy little number plays hard to get. You can find it at some snazzy restaurants, but other than that join their mailing list to get in line for an allocation, Jethro. Hey Capture, bring on the reds!

Capture Wines
P.O. Box 1820
Healdsburg, CA 95448
(707) 395-0457