BEHIND THE BOTTLE

Are you familiar with the concept of a third place? A “third place” is a convenient location where people go to socialize outside of their home (first place) and work (second place) where they can drop in, have a conversation and a laugh, and feel like they belong.

Inside the U.S. Wine Distribution Maze: How Capital Call Gets to Your Glass https://youtu.be/kmfx7iqW9OY?si=wagArx-NC3A0I69f There are thousands of wineries out there — but few do it like Capital Call. Guillermo Munoz, our Regional Distribution Manager and Iowa Events Lead, shares how this team is reimagining what modern wine culture looks

Steak, Wine & Unforgettable Vibes | Jack Arnold x Capital Call Vintners MORE BEHIND THE BOTTLE What do a world-class steak dinner, Walla Walla wine, and unforgettable company have in common? At Capital Call Vintners’ first signature event in Walla Walla, international BBQ host and longtime partner Jack Arnold brought

Some events feel like they were destined to happen: a perfect alignment of place, people, and timing. A sunny March day in Walla Walla was one of those occasions. Our tasting event unfolded like a well-crafted story, offering a warm welcome that felt both sophisticated and deeply personal.

Buenos Aires-born Guillermo Munoz came to his wine career by way of heritage and innate curiosity. Raised in a family steeped in agriculture—his father, uncle, and grandfather are all agronomists—Guillermo grew up with an understanding and appreciation of terroir.

Many of you know the Capital Call Vintners origin story: Iowa farm boy/entrepreneur meets Oregon viticulturist/visionary and they bond over their shared love of wine, land, and possibilities. A Northwest/Midwestern partnership and winery are born.

Creating and executing the vision for Capital Call Vintners’ new Walla Walla tasting room has been a delightful challenge for local designer Melanie Jaques. Having spent many years living and working in Walla Walla and the Tri-cities, she understands that while the wine is the draw, a welcoming and charming environment is vital to why guests choose to stay.

Steve Bruere remembers well the fateful phone call. Alan Busacca, his partner in Windhorse Vineyard, was on the line. The business needed a quick cash infusion. The two had spoken the day before. On that call, Steve had brought up the fact that harvest at their vineyard was running below expectations. The way things were looking, the vineyard was going to run in the red that year. “I don’t think we’re making any money,” he remembered telling his partner.

Creating a World Class Cabernet With our 2022 vintage of Cabernet Sauvignon, winemaker Josh Maloney employed a time-intensive, old-world technique for introducing native yeast to the wine fermentation process—pied du cuve. Two weeks before fermentation, Josh went to the hardware store and bought two brand new buckets. He then went