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, 38% French Oak (75% New), 33% Concrete Egg-Fermentors, 29% Stainless Steel Barrels
Production: 300 cases
Our 2017 Rutherford Estate Vineyard Sauvignon Blanc reflects the personality of our exceptional vineyards surrounding 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, perfumed florals and white peach notes. Partial barrel fermentation and aging in new oak exhibits hints of a creaminess, calling to mind fresh brioche, braided with nutmeg and toastiness. This wine displays an inherent weightiness, with well-integrated viscosity and acidity. A focused profile reveals beautiful aromatics, enticing notes on the palate and a persistent 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.
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 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 intentionally oval-shaped in order to keep the yeast in continuous suspension and to maximize yeast contact. We utilize one concrete egg at the winery which is filled with the first estate block harvested. In 2017, this reserve accounted for 33% of the blend. Additionally, we used 29% stainless drums/barrels, and 38% French oak barrels, 75% of which was new.