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
Varietal Composition: 98% Sauvignon Blanc, 2% Semillon
Aging: 6 months, 30% New French Oak, 20% Stainless Steel Barrels, 20% Concrete Egg-Fermentors
Production: 221 cases
"This is one of the stars of Sauvignon Blanc in Napa. Exotic and provocative, with notes of honeysuckle, nectarine and tangerine oil, caramelized grapefruit and ripe melons, this wine has loads of fruit, good minerality, and the texture of a classy Chardonnay. Drink it over the next 5-7 years.” - Robert Parker, October 2016
As typical, this bottling shows the most tropical fruit expression of our three Sauvignon Blanc wines. It brims with juicy pineapple and peach notes, intertwined with citrus blossom and wet-stone minerality. Partial barrel fermentation and aging in new oak added hints of toasted almond, nutmeg and vanilla. Yeast contact enhanced the silky texture and weight on the palate. Showcasing the quality of our estate vineyard, this wine has rich fruit intensity, impeccable balance and a crisp, yet creamy, lemon curd finish.
We made this wine from our 12-acre estate vineyard that 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.
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 Sauvignon Blanc on August 8 and wrapped up the crush with Cabernet Sauvignon by October 12. The wines of 2015 are known for their highly concentrated, complex flavors.
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 5 months of aging.