Captures the flavor profile of Sauvignon Blanc grapes grown in the Rutherford AVA, in the center of Napa Valley. The small crop of the 2015 vintage yielded highly extracted flavors. 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, 60% Stainless Steel Tanks, 33% Stainless Steel Barrels, 7% New French Oak Barrels
Varietal Composition: 96% Sauvignon Blanc, 4% Semillon
Showing off the 2015 vintage, our Rutherford Sauvignon Blanc boasts aromas that brim with tropical fruit and citrus notes intertwined with nuances of white flowers. French oak barrels add a hint of oak spice to the wine’s intense layers of pineapple, grapefruit, tangerine and orange blossom, while enhancing its texture and weight on the palate.
You’ll find this Sauvignon Blanc to be a perfect sipping wine or pairing with first courses or entrées, especially fresh cracked crab, sautéed scallops with lemon zest, grilled chicken breasts, and gourmet 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.
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 on August 8 and wrapped up the crush by mid-October. The wines of 2015 are known for their highly concentrated, complex flavors.
We pressed the grapes in whole clusters and then fermented the juice in a combination of stainless steel tanks (60 percent) and small barrels (40 percent). The tank-fermented wine captured Sauvignon Blanc’s lively fruit expression, while the barrel-fermented portion gave the wine greater lees contact during sur lie aging. Most of the barrels were stainless steel, however we fermented seven percent of the wine in new French oak barrels for complexity. Stirring (bâtonnage) during six months of sur lie aging developed the wine’s silky texture.