Captures the flavor profile of Sauvignon Blanc grapes grown in the Rutherford AVA, in the center of Napa Valley. Fermented with three different techniques to capture fruit character and develop complexity. Aged sur lie with frequent stirrings for a silky mouthfeel. Semillon (for melon notes and texture) and Muscat (for floral perfume) completed the blend.
Our Provenance 2017 Rutherford Sauvignon Blanc offers lovely, tropical and citrus notes alongside a bright, round and balanced palate from this excellent vintage. With notes of grapefruit, pineapple, guava and delicate nuances of orange blossom, alongside a gentle framing of lightly toasted oak, influenced by the judicious selection of new French oak barrels. The wine’s texture and weight on the palate is strongly influenced by the aging on the lees, which enhances the flavor profile and complexity. Small amounts of Semillon and Muscat added hints of melon and white blossom floral spice, and enhanced the silky, viscous, mouthfeel. This Sauvignon Blanc’s vibrant acidity makes it a perfect refreshing palate-pleaser and a great accompaniment to pairing with food.
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.
Overall, 2017 proved to be a very memorable vintage with slightly smaller yields but exceptional quality. A brief period of warmer than usual temperatures occurred during Labor Day weekend which accelerated the harvest in some areas but was perfect for ripening the fruit in the Napa Valley. Temperatures subsided just when we needed and the fruit was allowed to mature and ripen perfectly on the vines before harvest officially began. 2017 will be remembered as an intense and unpredictable harvest but one of tremendous quality, with wines showing great flavor intensity, perfect ripening and maturity, lovely balance and complexity.
We pressed the grapes as 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 enhanced lees contact during the sur lie aging. While roughly half of the barrels were stainless steel, we fermented 20 percent of the wine in new and once-used French oak barrels for toasty oak nuances, and a rich layer of complexity in the blend. Bâtonnage during the five months of sur lie aging developed the wine’s silky texture.