Captures the flavor profile of Sauvignon Blanc grapes grown in the Rutherford AVA, in the center of Napa Valley. The low-rainfall 2014 vintage yielded healthy, intensely flavored grapes. Fermented with three different techniques to capture fruit character and develop complexity. Aged sur lie with frequent stirrings for a silky mouthfeel. A small amount of Semillon— for enhanced fruit notes and texture—completed the blend.
Barrel Aging: 6 Months, 65% Stainless Steel Tanks, 25% Stainless Steel Barrels, 10% New French Oak Barrels
Varietal Composition: 97% Sauvignon Blanc, 3% Semillon
“This is the most intensely flavored vintage of Sauvignon Blanc that I’ve ever tasted,” says Winemaker Trevor Durling of Provenance 2014 Rutherford Sauvignon Blanc. “It blasts tropical fruit and citrus, with complex nuances of floral and mineral notes. It is round and weighty on the palate. We upped the percentage of new French oak barrels to balance the intense flavors with more spice and to further enhance the mouthfeel.”
You’ll find this wine’s crisp layers of pineapple, grapefruit, tangerine, honeydew melon and orange blossom to be a refreshing with fresh cracked crab, sautéed scallops or chicken breasts, and mixed salad greens with warmed goat cheese.
Our Sauvignon Blanc shows a sense of place from outstanding vineyards in the Rutherford American Viticultural Area (AVA), with the majority from our own vineyards. This appellation, in the geographic center of Napa Valley, is outstanding for Sauvignon Blanc and Semillon. Each block was picked at its peak maturity and fermented separately to increase complexity.
Dry, early and shaking is how 2014 will be remembered in Napa Valley, yet it had a silver lining with small, concentrated berries and high quality. The third drought year in a row, with no significant precipitation since the previous summer, our eyebrows were knitted in concern. Luckily, February’s miracle rains brought relief and the total rainfall up to “low, but adequate”. Warm temperatures promoted early budbreak in spring, and maturation continued at an accelerated pace through summer and harvest. We began harvesting Sauvignon Blanc—the first variety to ripen—in mid-August. And then, a dramatic 6.0 earthquake shook Napa Valley awake on August 24; Provenance was fortunate to come through unscathed. We finished the very compact, plentiful harvest by mid-October and celebrated the vintage’s “ripened to perfection” grapes.
We pressed the grapes in whole clusters and then fermented most of the juice in a combination of stainless steel tanks (65 percent) and small stainless steel barrels (25 percent). We fermented the juice in tanks at cold temperatures to capture Sauvignon Blanc’s lively fruit expression and used stainless steel barrels for greater lees contact during sur lie aging. The balance of the juice (10 percent) was fermented in new French oak barrels for complexity. Stirring (bâtonnage) during six months of sur lie aging developed the wine’s silky texture. Trevor added small amounts of Semillon to enhance the wine’s melon and floral notes.