Labeled “Napa Valley Red Wine” so we have free rein to create the most delicious, balanced blend of Bordeaux-heritage grape varieties. Favorite pairings: grilled lamb chops with quinoa, mint and feta salad; osso bucco with saffron risotto. With the screwcap closure, the wine will age similarly to natural cork-finished wines, but without the variability.
Appellation: Rutherford, Oakville, Calistoga, Los Carneros
Barrel Aging: 21 Months, 100% Barrel Aged (42% New French Oak)
Varietal Composition: 40% Cabernet Sauvignon, 23% Malbec, 18% Merlot, 13% Petit Verdot, 6% Cabernet Franc
Production: 279 cases
The 2010 Provenance Vineyards Winemaker's Reserve Red Wine was awarded 90 points by Wine Spectator Magazine in November 2013.
Our 2010 Winemaker’s Reserve opens with rich, inviting blackberry, dark plum, violet and mocha aromas from a blend of five Bordeaux-heritage grape varietals. The plush, mouthfilling flavors echo the aromas as they expand across the palate. Zesty acidity and melded tannins brighten the fruit character, while new French oak barrels layer the dark-fruit finish with mocha and espresso nuances. Winemaker Chris Cooney chose the blend from young wines that show outstanding promise in the barrel and then blended them together, choosing the percentages that made the most complex, beautifully balanced wine.
Each grape varietal was grown in the specific mesoclimate and soils of Napa Valley where it is able to achieve its most outstanding character. A significant portion of the wine was grown in our estate vineyards. Most of the Cabernet Sauvignon and all the Petit Verdot came from the Rutherford and Oakville American Viticultural Areas (AVAs), in the center of the valley, while the Malbec and Cabernet Franc came from the Calistoga AVA, at the northern point. The Merlot was grown in our estate vineyard in the Los Carneros AVA, at the southern, coolest end.
Heralded as a near-flawless vintage in Napa Valley, 2010 had the latest onset to harvest in several decades. This was due to above-average rainfall and cool temperatures that persisted into May, followed by a mostly cool, foggy summer that slowed fruit maturity. But just as we started worrying that the grapes would never ripen, Mother Nature surprised us with heat spells to boost their flavors and sugar levels. The long hangtime and full maturity added up to exceptionally richly flavored wines with exquisite balance.
After hand harvesting the fruit and then hand sorting it twice at the winery, we gently destemmed the grapes to retain at least 60 percent whole berries. Three days of cold soaking before fermentation gently extracted the deep purple color and rich varietal flavors from the skins. A portion of the wine was fermented in barrels, with the balance in stainless steel, to enhance the plush texture of the wine and integrate fruit and oak character. Following fermentation, extended skin contact and gentle pressing, the wine completed malolactic fermentation in barrels to round the acidity. Aging in French oak barrels added toasty oak tones and three gentle rackings clarified the wine. We bottled it without fining.