This Sauvignon Blanc Captures the personality of our Wildwood Estate Eineyard, located on the east side of the Rutherford AVA, along the Silverado Trail. The small crop of 2015, resulting from four years of drought in Napa Valley, gave this wine excellent flavor concentration. Our Wildwood estate bottling shows the most citrus expression of our three Sauvignon Blanc wines. Half of the wine was fermented and aged in new French barrels for oak-spice complexity.
Varietal Composition: 100% Sauvignon Blanc
Aging: 5 months, 50% New French Oak, 50% Stainless Steel Barrels
Production: 244 cases
Our 2015 Wildwood Estate Sauvignon Blanc shows vibrant notes of citrus—the signature of this outstanding vineyard—with more subtle expression of Asian lemongrass, lemon verbena, apricot, honeydew melon and pear. The mouthwatering flavors echo these aromas and lead to a crisp, citrus-zest finish. Barrel fermentation and sur lie aging enhanced the weight on the palate, while half new French oak barrels added hints of allspice, toasted almond and vanilla.
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.
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 the harvest with Sauvignon Blanc on August 13 and wrapped up the crush with Cabernet Sauvignon on October 12. The wines of 2015 are known for their highly concentrated, complex flavors.
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 new French oak barrels for complexity and half in stainless steel barrels to emphasize fruitiness. Both portions were then aged on the yeast lees (sur lie) for five months, with frequent stirring, to enhance the wine’s silky, creamy texture.