90 Points - WIne Spectator
“Peach, nectarine and melon flavors are succulent, mingling with details of baking spices, toast and tobacco, finding balance on the crisp finish. Matcha green tea and white flower aromas linger in the background. Drink now.” - MaryAnn Worobiec, Wine Spectator, July 2019
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.
We made this wine from our 12-acre estate vineyard, which surrounds our winery in the center of Napa Valley. Planted in 2003, this Rutherford American Viticultural Area (AVA) 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 Sauvignon Blanc.
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.
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 bâttonage (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.