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2007 Provenance Vineyards Cabernet Sauvignon Rutherford 1.5L

2007 Provenance Vineyards Cabernet Sauvignon Rutherford 1.5L

Rich flavors expand across the palate, revealing deep black cherry and plum, with bittersweet chocolate nuances. Smooth, melted tannins enhance this wine’s exceptionally silky texture. Tom Rinaldi adds, “I love the way the flavors culminate in a warm, dark-fruit and butterscotch finish.”

92 Points, Wine Enthusiast - December 1, 2010
"This beautiful Bordeaux blend is based mostly on Cabernet Sauvignon. It’s likeable now for the soft, refined texture and luscious flavors of tart cherry candy, accented with nearly half new oak. Shows real balance and flair, from a winery known for objective pricing." - S.H.

 
630288
$160.00  /  Bottle
 
$960.00  /  Case
 
Cart Total:  $0.00
 

 
About This Wine

Wine Profile
Vintage: 2007
Wine Type: Red Wine
Varietal: Cabernet Sauvignon
Appellation: Rutherford
Tasting Notes: “Our 2007 Provenance Vineyards Rutherford Cabernet Sauvignon greets your senses with round, inviting aromas of sun-warmed blackberry, violet, fragrant dark plum, black olive and spice,” says Winemaker Chris Cooney. “Rich flavors expand across the palate, revealing deep black cherry and plum, with bittersweet chocolate nuances. Smooth, melted tannins enhance this wine’s exceptionally silky texture.” Tom Rinaldi adds, “I love the way the flavors culminate in a warm, dark-fruit and butterscotch finish.”
Vineyard Notes: To achieve the Rutherford Dust signature in this Cabernet Sauvignon, Provenance winemakers Tom Rinaldi and Chris Cooney selected 55 percent of the grapes from Beckstoffer Vineyard Georges III and 6 percent from our estate vineyard. These two outstanding vineyards are located in the Rutherford American Viticultural Area (AVA)—Vineyard Georges III on the eastern side and the Provenance estate vineyard on the west—where the valley’s sun exposure, climate and soils are particularly well suited to Cabernet Sauvignon. We complement this fruit with exceptional fruit from other vineyards within the Rutherford AVA.
Winemaker Notes: After hand harvesting the fruit and then hand sorting it twice at the winery, we gently destemmed the grapes to retain at least 60 percent whole berries. Cold soaking before fermentation gently extracted the opulent color and flavors from the skins. In-barrel malolactic fermentation rounded the acidity, while 19 months of barrel aging integrated flavors and added warm vanilla oak tones. We clarified the wine naturally with four rackings during aging. Finally, dashes of Petit Verdot, Malbec and Cabernet Franc deepened the wine’s hue and added spicy notes.
Tasting Notes:

“Our 2007 Provenance Vineyards Rutherford Cabernet Sauvignon greets your senses with round, inviting aromas of sun-warmed blackberry, violet, fragrant dark plum, black olive and spice,” says Winemaker Chris Cooney. “Rich flavors expand across the palate, revealing deep black cherry and plum, with bittersweet chocolate nuances. Smooth, melted tannins enhance this wine’s exceptionally silky texture.” Tom Rinaldi adds, “I love the way the flavors culminate in a warm, dark-fruit and butterscotch finish.”

Vineyard Notes:

To achieve the Rutherford Dust signature in this Cabernet Sauvignon, Provenance winemakers Tom Rinaldi and Chris Cooney selected 55 percent of the grapes from Beckstoffer Vineyard Georges III and 6 percent from our estate vineyard. These two outstanding vineyards are located in the Rutherford American Viticultural Area (AVA)—Vineyard Georges III on the eastern side and the Provenance estate vineyard on the west—where the valley’s sun exposure, climate and soils are particularly well suited to Cabernet Sauvignon. We complement this fruit with exceptional fruit from other vineyards within the Rutherford AVA.

Winemaker Notes:

After hand harvesting the fruit and then hand sorting it twice at the winery, we gently destemmed the grapes to retain at least 60 percent whole berries. Cold soaking before fermentation gently extracted the opulent color and flavors from the skins. In-barrel malolactic fermentation rounded the acidity, while 19 months of barrel aging integrated flavors and added warm vanilla oak tones. We clarified the wine naturally with four rackings during aging. Finally, dashes of Petit Verdot, Malbec and Cabernet Franc deepened the wine’s hue and added spicy notes.

 
 
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