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.
Working with our home vineyard to produce the 2018 Rutherford Estate Vineyard Sauvignon Blanc gives us the opportunity to showcase the personality, terroir and incredible quality of this exceptional site surrounding our winery in Rutherford. Our Estate Vineyard Sauvignon Blanc is typically very consistent with each vintage and the 2018 is no exception. This wine shows the most tropical fruit expression of the two Sauvignon Blanc wines that we produce at Provenance. The bright, vibrant aromas and flavors are filled with juicy pineapple, high-tone floral notes and ripe, stone-fruit character. The partial barrel fermentation gives the wine a creamy texture with subtle spice and toastiness.
Near ideal growing conditions greeted the Napa Valley region after plentiful winter rains fed vineyards and filled area reservoirs. Mild spring weather led to early bloom and flowering and steady, warm temperatures allowed vineyards to thrive throughout the season. These ideal growing conditions were followed by a long, slow harvest which allowed the winery to vinify wines at a gentle pace. The 2018 vintage wines are of the highest quality with beautiful color concentration, bright aromas with depth of flavor and excellent acidity.
This wine is made from both our 12-acre estate vineyard, which surrounds our winery in the center of Napa Valley as well as our Wildwood Vineyard located on the Eastern Rutherford bench. The Provenance Estate vineyard was planted in 2003 and is located in the Rutherford American Viticultural Area (AVA) on the west side of the valley. The vineyard has excellent Maxwell series clay loam soils and the vines are grafted to clone #1 Sauvignon Blanc. The Wildwood Vineyard, also located in the Rutherford American Viticultural Area (AVA), has the perfect climate and deep, well-drained soils that are ideal for Sauvignon Blanc.
We hand harvested the Sauvignon Blanc grapes during the cool nighttime hours to ensure the fruit was delivered to the winery in pristine condition. The fruit was then destemmed and left on skins in a cold soak for nearly 24 hours prior to fermentation. The juice was pressed, settled, then racked for 50% barrel fermentation and 50% concrete fermentation (both ‘egg’ and upright concrete vessels). Very specific yeasts were selected for fermentation to enhance the tropical fruit characters which are unique to our Estate Sauvignon Blanc. During fermentation, daily battonage (stirring settled lees) helps ensure a creamy, rich texture to the final blend. The barrel portion of the final blend was aged for 6 months in 90% new French oak.
Growing up in the San Francisco Bay Area, David was the first member of his Italian-American family to attend college, enrolling at the University of California, Davis, where he earned degrees in Viticulture & Enology as well as Italian in 1998. He discovered winemaking after some persuasion by a fellow schoolmate to take an Introduction to Winemaking course and recalls the experience as being, “very difficult but also challenging and fascinating. It was truly the right place at the right time.” Prior to graduation, the Hayward native moved to Barbaresco, Italy to gain in-the-field cellar experience and fell in love with the old-world style of craftsmanship, before returning to the US to work as a protégé under respected winemaker Ray Einberger in Washington State.
|Oak Treatment||50% barrel fermentation and 50% concrete fermentation|
|Blend||100% Sauvignon Blanc|
|Case Production||852 cases|