Captures the flavor profile of Sauvignon Blanc grapes grown in the Rutherford AVA, in the center of Napa Valley. We aged the wine sur lie (on the yeast lees) for creamy nuances and texture. Semillon, for melon notes and a silky mouthfeel, completed the blend.The mild 2009 summer retained ideal acidity as the grape flavors fully matured.
Barrel Aging: 5 Months, 85% Stainless Steel Tanks, 10% Stainless Steel Barrels, 5% New French Oak Barrels
Varietal Composition: 88% Sauvignon Blanc, 12% Semillon
Lively and refreshing, our 2009 Rutherford Sauvignon Blanc opens with vibrant citrus, lychee, white peach and floral aromas. Hints of lemongrass and mineral—the signatures of this grape varietal—add complexity. The flavors mirror the aromas while also picking up melon and Asian pear. Lemon custard nuances mingle in the fruit-intense finish. This wine’s bright, balanced acidity and silky texture make it a delicious apéritif or complement to fish, scallops, seafood salads, chicken and other light entrées.
In the cool early morning hours, we hand harvested the grapes from our Provenance estate vineyard and a favorite nearby vineyard, close to the Napa River, with similar soil types and complementary flavors. Both of these vineyards are in the Rutherford American Viticultural Area, which has the ideal clay loam soils and climate for fostering well-balanced, fully ripe Sauvignon Blanc. Each block was picked and fermented separately to increase complexity.
Although Napa Valley’s winter and spring rainfall was only about two-thirds of normal, the timing of the rains was excellent for the vines. Moderate temperatures during the growing season produced excellent fruit quality by allowing the grapes to reach optimum maturity and maintain acidity. Our Sauvignon Blanc vines completed budbreak in March and developed through a frost-free spring. Ideal conditions prevailed during bloom and berry set in May and then the clusters ripened through summer’s sunny days and cool nights.
Winemakers Chris Cooney and Tom Rinaldi pressed the grapes in whole clusters and then fermented the juice in a combination of small stainless steel tanks (85 percent) and stainless steel barrels (10 percent) to capture pure fruit expression. The remaining five percent of the juice was fermented in oak barrels for complexity. Stirring (bâtonnage) during five months of sur lie aging on the yeast enhanced the wine’s full texture.