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: 100% Sauvignon Blanc
Aging: 6 months, 44% Concrete Egg-Fermentors, 37% French Oak (23% New), 19% Stainless Steel Barrels
“This is very layered with sliced apple, pear and lemon character. Hints of bitter lemon too. Full to medium body. Pretty depth of fruit. Very fine and complex. Drink now. Screw cap.” - James Suckling, November 2017
"The 2016 Sauvignon Blanc Estate delivers intense guava, green mango and lemon curd notes with hints of peach blossoms and wild thyme. Medium bodied, the palate contributes a savory/yeasty dimension, toning down the otherwise exuberant tropical flavors and finishing long with lovely harmony." - Lisa Perrotti-Brown, October 2017
Our 2016 Rutherford Estate Vineyard Sauvignon Blanc reflects both the excellent concentration of the smaller-crop vintage and the personality of our exceptional vineyard around our winery in Rutherford. As typical of this estate-grown Sauvignon Blanc, the wine shows the most tropical fruit expression of the three Sauvignon Blanc wines that we produce at Provenance. The aromas and flavors are filled with juicy pineapple and white 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, 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.
While Napa Valley received about two-thirds of normal rainfall, the effect of the three previous years of drought resulted in smaller clusters and grapes. The small crop and high skin-to- juice ratio gave the wine excellent concentration. Waves of warmer and cooler temperatures typified the vintage, however overall temperate weather made for a relatively easy growing season. Ideal temperatures during bloom in May provided for better fruit-set than in 2015. Although yields were still slightly below average, quality was fabulously high.
We hand harvested the Sauvignon Blanc grapes in the cool early mornings, pressed the grapes as whole clusters, and used three fermentation techniques. To capture the integrity, character and qualities of each rootstock/soil combination, and allow us to select the best wines for our estate blend, each block was picked and fermented separately. We fermented and aged 44 percent of the wine in concrete “eggs”, which are shaped to keep the yeast in suspension and maximize yeast contact. An additional 37 percent of the juice was fermented and aged in small French oak barrels, with 23 percent in new oak. To highlight the vibrant fruit expression of our estate vineyard, we fermented the balance (19 percent) in stainless steel barrels. All of the wine was stirred during five months of aging. Finally, we choose the finest estate wine-lots and combined them in the perfect combination for greatest complexity.