Selected from the dry-farmed Peppone Vineyard on Tubbs Lane in Calistoga. Barrel aging married the spices of new French oak with the inherent spiciness of Malbec. Historians believe that the Romans brought Malbec to France around 50 BCE. This mouthwatering Malbec pairs deliciously with lamb moussaka, beef stew, and eggplant Parmesan with fennel-spiced sausage.
Barrel Aging: 22 Months, 100% French Oak (40% New)
Varietal Composition: 100% Malbec
Production: 295 cases
Reflecting its provenance of dry-farmed, old vines in the Peppone Vineyard of Calistoga, our 2015 Malbec brims with aromas of intertwined black plum, blackberry compote, sweet spice and blueberry pie. Its inky color ushers in palate notes of brooding, dark berry fruit, savory boysenberry and nuanced layers of graphite. The plush texture and supple, round tannins carry the inviting flavors through the lingering finish. Barrel aging melded the wine’s fruit-focused character with the warm vanilla and spices tones of French oak. Only 295 cases were produced and they are available exclusively at our winery.
We hand harvested 100 percent of the grapes from old Malbec vines in the Peppone Vineyard in the Calistoga American Viticultural Area (AVA) of Northern Napa Valley. This vineyard’s warm mesoclimate and lean, well-drained soils gave our Malbec its juicy, ripe-fruit character.
Although in 2015 we received three-quarters of our normal rainfall, the cumulative effect of four years of drought in Napa Valley resulted in a light crop. Fortunately, the vintage made up for the small quantity by yielding outstanding grape quality. The small clusters and dry, warm conditions promoted an early, condensed harvest that kept us hopping. At Provenance, we began picking Sauvignon Blanc on August 8 and wrapped up the crush with Cabernet Sauvignon by October 12. The wines of 2015 are known for their highly concentrated, complex flavors.
We gently destemmed the grapes to retain about 60 percent whole berries, and then we cold soaked the grapes for three days for gentle extraction. Fermentation in stainless steel tanks was followed first by extended maceration before pressing and then by in-barrel malolactic fermentation. Barrel aging developed the wine’s flavors while seamlessly integrating French oak nuances.