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Provenance Vineyards Estate Sauvignon Blanc Rutherford 08
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| Vintage: | 2008 |
| Varietal: | Sauvignon Blanc |
| Varietal Composition: | |
| 100% | Sauvignon Blanc |
| Appellation: | Rutherford |
| Acid: | 6.4 g/L |
| PH: | 3.27 |
| Barrel Aging: | |
| 5 Months | |
| 38% | French Oak |
| Ageability: | 2 to 3 years |
| Alcohol %: | 14.5 |
| Tasting Notes: | Our 2008 Provenance Vineyards Estate Sauvignon Blanc—an exclusive bottling from our stellar winery vineyard—shows off layered aromas of white peach, cantaloupe, caramel, vanilla and nutmeg. Its crisp, dry flavors of tropical fruit and lemon meringue pie are richly textured from sur lie aging. This beautifully balanced wine combines creaminess with fresh acidity that adds vibrancy to the fruit-intense finish. |
| Ratings: | 91 Points, Wine Spectator |
| Vineyard Notes: | We made this wine entirely from our 12-acre estate vineyard, located in the geographic heart of Napa Valley. Planted in 2003, this Rutherford American Viticultural Area site on the west side of the valley has Maxwell Series clay loam soils. We closely spaced the vine rows to increase competition for soil nutrients and trained them with vertical shoot positioning for optimum sun exposure on the fruit. The vines are grafted to clone 1 for balanced acidity and rich flavor. We hand harvested the Sauvignon Blanc grapes into half-ton bins in the cool early mornings. Due to variations in rootstock and row orientation, each distinctive block is picked and fermented separately to increase complexity. |
| Production Notes: | In both 2007 and 2008, we began harvesting Sauvignon Blanc on August 15. We are excited about the similarly high quality of these vintages. We walked each block (well, Tom—the bicycle enthusiast—pedaled them), and tasted the grapes until they reached their peak flavor development. Harvest started smoothly, but a heat spike at the beginning of September accelerated ripening. Thus, for the last few days we picked at a furious pace before sugars got too high. We finished on September 4. |
| Winemaker Notes: | Winemakers Chris Cooney and Tom Rinaldi used several techniques to achieve an array of flavors and silky texture. After whole cluster pressing, they fermented 38 percent of the juice in new French oak barrels for complexity, with the balance in stainless steel barrels (20 percent) and tanks (42 percent). The stainless steel segments were cold fermented to highlight the zesty fruit expression of our estate vineyard. All the lots were aged on the yeast lees until just before bottling, with the barrel portions stirred (bâtonnage) during five months of aging to enhance texture. |
| Production: | 719 cases |
Our 2008 Provenance Vineyards Estate Sauvignon Blanc—an exclusive bottling from our stellar winery vineyard—shows off layered aromas of white peach, cantaloupe, caramel, vanilla and nutmeg. Its crisp, dry flavors of tropical fruit and lemon meringue pie are richly textured from sur lie aging. This beautifully balanced wine combines creaminess with fresh acidity that adds vibrancy to the fruit-intense finish.
91 Points, Wine Spectator
We made this wine entirely from our 12-acre estate vineyard, located in the geographic heart of Napa Valley. Planted in 2003, this Rutherford American Viticultural Area site on the west side of the valley has Maxwell Series clay loam soils. We closely spaced the vine rows to increase competition for soil nutrients and trained them with vertical shoot positioning for optimum sun exposure on the fruit. The vines are grafted to clone 1 for balanced acidity and rich flavor. We hand harvested the Sauvignon Blanc grapes into half-ton bins in the cool early mornings. Due to variations in rootstock and row orientation, each distinctive block is picked and fermented separately to increase complexity.
In both 2007 and 2008, we began harvesting Sauvignon Blanc on August 15. We are excited about the similarly high quality of these vintages. We walked each block (well, Tom—the bicycle enthusiast—pedaled them), and tasted the grapes until they reached their peak flavor development. Harvest started smoothly, but a heat spike at the beginning of September accelerated ripening. Thus, for the last few days we picked at a furious pace before sugars got too high. We finished on September 4.
Winemakers Chris Cooney and Tom Rinaldi used several techniques to achieve an array of flavors and silky texture. After whole cluster pressing, they fermented 38 percent of the juice in new French oak barrels for complexity, with the balance in stainless steel barrels (20 percent) and tanks (42 percent). The stainless steel segments were cold fermented to highlight the zesty fruit expression of our estate vineyard. All the lots were aged on the yeast lees until just before bottling, with the barrel portions stirred (bâtonnage) during five months of aging to enhance texture.
719 cases
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