Our Sauvignon Blanc is made exclusively from our Rutherford estate fruit. By pressing the clusters whole and fermenting the wine primarily in stainless steel, we captured the aromas of lemon lime, guava and pineapple. Bright acidity and notes of spice add balance to this wine. We selected a Stelvin closure for our Estate Sauvignon Blanc to enhance the freshness and ensure the quality of this wonderful ready-to-drink wine.
Food Pairing: Fabulous with salads, seafood and fresh-water fish, pork and poultry
Aging: 5 Months, 90% Stainless Steel Barrels, 10% New French Oak
Varietal Composition: 98.5% Sauvignon Blanc, 1.5% Semillon
Production: 747 cases
Our 2008 Provenance Vineyards Estate Sauvignon Blanc—an exclusive bottling from our stellar winery vineyard—shows off layered aromas of white peach, cantaloupe, caramel, vanilla and nutmeg. Its crisp, dry flavors of tropical fruit and lemon meringue pie are richly textured from sur lie aging. This beautifully balanced wine combines creaminess with fresh acidity that adds vibrancy to the fruit-intense finish.
We made this wine from our 12-acre estate vineyard, which surrounds our winery in the center of Napa Valley. Planted in 2003, this Rutherford American Viticultural Area (AVA) site on the west side of the valley has Maxwell series clay loam soils. We closely spaced the vine rows to increase competition for soil nutrients and trained them with vertical shoot positioning for optimum sun exposure on the fruit. The vines are grafted to clone 1 for balanced acidity and rich flavor.
Abundant spring rains and a relatively temperate 2009 growing season produced excellent fruit quality by allowing the grapes to reach optimum maturity and maintain acidity. Our vines completed budbreak in March and developed their leaf canopy through a frost-free spring. Ideal conditions prevailed during bloom and berry set in May and then the clusters ripened through the dry, sunny days and cool nights of summer.
We hand harvested the Sauvignon Blanc grapes into half-ton bins in the cool early mornings. Due to variations in rootstock and row orientation, each block was picked and fermented separately to increase complexity. We used several techniques to achieve this wine’s silky texture and array of flavors. After whole cluster pressing, they fermented 38 percent of the juice in new French oak barrels for complexity, with the balance in stainless steel barrels (20 percent) and tanks (42 percent). The stainless steel segments were cold fermented to highlight the zesty fruit expression of our estate vineyard. All the lots were aged on the yeast lees until just before bottling, with the barrel portions stirred (bâtonnage) during five months of aging to enhance texture.