This exclusive bottling is a blend of the finest barrels of our Cabernet Sauvignon from Beckstoffer To Kalon Vineyard. The famous To Kalon Vineyard is located on the western bench of the Oakville AVA, in the geographic center of Napa Valley. Spicy, toasty nuances from new oak barrels balanced To Kalon Vineyard’s intense, dark-fruit expression. Plush tannins and excellent balance give this wine great bottle-aging potential. After increasing in complexity for more than a decade, the wine will remain on a plateau for many years.
Barrel Aging: 19 Months, 100% French Oak (80% New)
Varietal Composition: 100% Cabernet Sauvignon
Elegant and complex, the 2007 Provenance Vineyards Beckstoffer To Kalon Vineyard Cabernet Sauvignon reflects both the stellar vintage and the remarkable terroir of this historic Napa Valley vineyard. The wine’s rich aromas are filled with black cherry liqueur, wild blackberry, violet and rum raisin character, with intriguing hints of allspice and peppercorn. Deep black cherry and plum flavors, structured by plush tannins, culminate in the caramel and bittersweet chocolate-laced finish.
To Kalon, one of Napa Valley’s most famous vineyards, was first planted in 1868 by viticulture pioneer Hamilton W. Crabb. The vineyard’s angle of sun exposure and complexity of soils foster diverse flavor profiles in the grapes. Located in the Oakville American Viticultural Area (AVA), it is one of California’s finest sites for Cabernet Sauvignon. Our grapes come from the Beckstoffer Vineyard, a section of To Kalon that is trained to bilateral cordon with vertical shoot positioning. Clusters are positioned for optimum sun exposure to develop fully ripe, lush flavors, which then turn to a myriad of complex fruit, spice and floral notes during winemaking.
Napa Valley’s spectacular 2007 harvest got off to an early start in mid-August with the earliest ripening varietals, and then ripening slowed to an end in early November. The valley’s famous night fog kept grape acids bright while the sunny days developed rich, ripe flavors. The moderate summer and fall temperatures kept the vines from becoming water stressed in this lower-rainfall year, while providing long hangtime for fully mature, concentrated flavors.
To achieve a wine of great elegance while capturing the intense To Kalon flavors and age-worthy tannins, Winemakers Tom Rinaldi and Chris Cooney cold soaked the partially crushed grapes (60 percent whole berry) for gentle extraction. After fermentation and more than a week of extended maceration, the wine was transferred to French oak barrels for malolactic fermentation and aging. Four rackings gently clarified the wine, as soft French oak spices married with the opulent, dark fruit expression.