Selected from the dry-farmed Peppone Vineyard on Tubbs Lane in Calistoga. Barrel aging married the spices of new French oak with the inherent spiciness of Malbec. Historians believe that the Romans brought Malbec to France around 50 BCE. This rich, complex Malbec pairs especially well with grilled, spice-rubbed flank steak, lamb kebabs with mushrooms, and smoked turkey sausages.
Reflecting its provenance of dry-farmed, old vines in the Peppone Vineyard of Calistoga, our 2015 Malbec brims with aromas of intertwined black plum, blackberry compote, sweet spice and blueberry pie. Its inky color ushers in palate notes of brooding, dark berry fruit, savory boysenberry and nuanced layers of graphite. The plush texture and supple, round tannins carry the inviting flavors through the lingering finish. Barrel aging melded the wine's fruit-focused character with the warm vanilla and spices tones of French oak. Only 295 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 picking Sauvignon Blanc on August 8 and wrapped up the crush with Cabernet Sauvignon by October 12. The wines of 2015 are known for their highly concentrated, complex flavors.
We hand harvested 100 percent of the grapes from old Malbec vines in the Peppone Vineyard in the Calistoga American Viticultural Area (AVA) of Northern Napa Valley. This vineyard's warm mesoclimate and lean, well-drained soils gave our Malbec its juicy, ripe-fruit character.
We gently destemmed the grapes to retain about 60 percent whole berries, and then we cold soaked the grapes for three days for gentle extraction. Fermentation in stainless steel tanks was followed first by extended maceration before pressing and then by in-barrel malolactic fermentation. Barrel aging developed the wine's flavors while seamlessly integrating French oak nuances.
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 22 months in French oak barrels (40% new barrels)|