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, 30% New French Oak, 20% Stainless Steel Barrels, 20% Concrete
Varietal Composition: 96% Sauvignon Blanc, 4% Semillon
Production: 671 cases
“The 2014 Rutherford Estate Sauvignon Blanc shows the most tropical fruit expression of our three Sauvignon Blanc wines,” says Winemaker Trevor Durling. “It bursts with juicy pineapple, guava and mango. You’ll also find underlying complexity of citrus blossom and minerals, with a hint of toasted almond from oak aging.”
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 Sauvignon Blanc.
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. February’s rains brought the total rainfall up to “low, but adequate”, helping to relieve three years of drought conditions. Warm temperatures promoted early budbreak in spring and accelerated grape maturation. Just as harvest began, 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 hand harvested the Sauvignon Blanc grapes in the cool early mornings, pressed the grapes as whole clusters, and used three fermentation techniques. Due to variations in rootstock and row orientation, each block was picked and fermented separately to increase complexity. We barrel fermented and aged 50 percent of the wine for complexity and optimum yeast contact. Of the small-barrel-fermented portion, 30 percent of the juice went into new French oak barrels for spicy oak nuances and 20 percent in small stainless steel barrels. Another 20 percent fermented in concrete “eggs”. To highlight the vibrant fruit expression of our estate vineyard, we cold fermented the balance (30 percent) in stainless steel tanks. All the wine was aged on the yeast and stirred during five months of aging.