Our Armstrong Ranch Diamond Mountain Cabernet Sauvignon expresses the bold, mountain-grown fruit of its provenance - a vineyard on Diamond Mountain, which is part of the Mayacamas Range that flanks Napa Valley on the west side. Armstrong Ranch sits high atop Diamond Mountain, just west of Calistoga.
Terroir nuances of forest floor, cocoa powder, as well as dried herbs like mountain sage, rosemary and cigar tobacco layer the dark blackberry, dark plum, blueberry, black raspberry, cola and bittersweet chocolate aromas. Supported by sweet baking spice notes from the oak barrel integration, you'll find cedar, cinnamon, allspice, vanilla bean, clove and charred toast notes coming from new French oak barrels. From the layered and nuanced entry on the palate to the persistent, dark-fruit and espresso-like lengthy finish, the wine is complex and well-structured while being framed with minerality. Mouth filling well integrated tannins support the texture and structure. Consider decanting this wine if you choose to enjoy it in its youth. Only 270 cases were produced and they are available exclusively at our winery.
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 picking Sauvignon Blanc on August 8 and wrapped up the vintage with Cabernet Sauvignon by October 12. The wines of 2015 are known for their highly concentrated, complex flavors.
The beautiful, forested Diamond Mountain District, designated an American Viticultural Area in 2001, rises 2,200 feet above northern Napa Valley. Armstrong Ranch sits high atop Diamond Mountain, just west of Calistoga. The vineyard blocks are planted on an extreme hillside with an elevation range of 850 to 1,200 feet. The thin, volcanic soils are laden with obsidian (volcanic glass) and very limiting; each vine produces only 2 tons per acre. Due to the varying elevations and row orientations, this vineyard is typically harvested three or four different times; sometimes a quarter of a row is left behind to ripen further. All of these factors make it a difficult place for a grape vine, and the resulting wines are incredibly rich in flavor with a complex tannin structure..
We hand sorted the grapes first in the vineyard, as we picked them at dawn, and then again at the winery for optimum quality. We cold soaked the must for gentle extraction and fermented in stainless steel tanks. Following extended maceration and pressing, the wine completed malolactic fermentation in barrels to round the acidity and enrich the mouthfeel. Gentle rackings naturally clarified the wine, while barrel aging melded complex oak nuances with the ripe, dark-fruit expression.
Trevor grew up in nearby Sonoma County, one of the wine hubs of Northern California. Wine was a staple at his family dinner table, and he enrolled in the Viticulture and Enology program at the University of California, Davis. After an internship at Sonoma-Cutrer in 2003 and two consecutive harvest internships making sparkling wine at Gloria Ferrer, Trevor joined Moon Mountain Vineyard, a small, well-regarded organic vineyard in Sonoma, shortly after his graduation from UC Davis. In March of 2010, Trevor joined the winemaking team at Hewitt Vineyard and Provenance Vineyards and was appointed senior winemaker in 2015.
"From a winemaking standpoint, we have access to some of the best fruit in Napa Valley, not just from our estate in Rutherford, but also from Carneros in the south all the way up to Calistoga in the north. Our job is to make sure that each wine is balanced, complex, exciting and representative of its terroir."
|Oak Treatment||Aged 20 months in French oak barrels (82% new barrels)|
|Blend||100% Cabernet Sauvignon|
|Case Production||270 cases|