This Sauvignon Blanc Captures the personality of our Wildwood Estate Eineyard, located on the east side of the Rutherford AVA, along the Silverado Trail. A high quality vintage, the dry, early 2014 growing season yielded small grapes with concentrated flavors. Citrus, peach, kiwi and pear fruit expression, with lemongrass nuances, highlight this limited bottling. Barrel fermentation and sur lie aging in French oak added subtle spice complexity and silky texture.
Varietal Composition: 100% Sauvignon Blanc
Aging: 5 months, 50% French Oak (25% New), 50% Stainless Steel Tanks
Production: 680 cases
“A beam of focused fruit—citrus, peach, kiwi and pear—fills the aromas and mid-palate of our 2014 Wildwood Sauvignon Blanc,” says Winemaker Trevor Durling. “This wine is also a perfect example of why Asian lemongrass is used to describe Sauvignon Blanc aromas; like lemongrass, it is perfumed with floral, citrus and delicate herbal notes.” The wine’s bright flavors and crisp finish are enlivened with acidity and laced with hints of apricot. With its impeccable balance and generous fruit expression, it’s a great match for ceviche; fresh arugula salad with goat cheese, grilled nectarines and toasted walnuts; and lemongrass-scented Thai green curry.
This wine beautifully demonstrates the effect of terroir on Sauvignon Blanc flavors within the Rutherford American Viticultural Area (AVA). Our Wildwood Sauvignon Blanc vines, rooted in volcanic soils on the east side of Napa Valley along the Silverado Trail, yield a strikingly different wine than our Rutherford Estate Sauvignon Blanc vines, which are planted in west-side alluvial soils. The Wildwood vines produce wine with such unique flavors that we believe it merits a special bottling.
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 picked the grapes in the early morning and then gently pressed the whole clusters as soon as they arrived at the winery. After allowing the juice to settle, we fermented half of it in stainless steel tanks to emphasize fruitiness and half in new French oak barrels for complexity. Both portions were then aged on the yeast lees for five months, with frequent stirring, to enhance the wine’s silky texture.