Positioned in the heart of Napa Valley, the Rutherford appellation enjoys sun exposure, climate and soils well suited to Cabernet Sauvignon. The significant percentage of new barrels wove oak complexity through the dark-fruit flavors. While this wine's dynamic tannin structure promises excellent aging potential, it is approachable and food friendly in its youth. Splashes of Malbec and Petit Verdot deepened the color and added violet and plum notes.
Our 2015 Rutherford Cabernet Sauvignon reveals its provenance with vibrant red berry, raspberry, and plum on the nose along with seductive savory notes. Layers of black raspberry, charred strawberry and sweet baking spices surround the core of black currant and cassis. The depth of flavor culminates in a finish with savory dusty rose, black tea, cinnamon and clove. The refined, cocoa-powder tannins a signature of Rutherford dust character enhance the smooth texture and balanced structure, as well as giving this Cabernet its cellar worthiness.
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. However, the vintage made up in grape quality what it lacked in quantity. The small crop and dry, warm conditions promoted an early, condensed harvest that kept us hopping. At Provenance, we began picking in mid-August and wrapped up the crush by mid-October. We were rewarded by balanced wines with highly concentrated flavors.
Our Rutherford Cabernet Sauvignon's 'sense of place' comes from selecting the best fruit from three outstanding vineyards in the Rutherford American Viticultural Area (AVA). Much of the Cabernet is coming from our Wildwood estate vineyard, and we source most of the balance from Beckstoffer Georges III. A small amount of grapes from our historic Hewitt Vineyard top it all off. The Wildwood and Georges III vineyards are located on the eastern side of the appellation, while Hewitt Vineyard is located on the western Rutherford benchland near our winery. Additionally, we also sourced the Cabernet Franc and Malbec from a couple of our favorite vineyards in Calistoga, while a touch of Petit Verdot from Hewitt rounds out the blend.
After hand harvesting the fruit, we hand sorted the clusters and then, following destemming, hand sorted the individual grapes to assure the highest quality. To gently extract opulent color and flavors from the skins, we cold soaked the partially crushed grapes for three days. Two to three weeks of post-fermentation skin contact; the length depending on varietal and vineyard personality; developed varietal expression. In-barrel malolactic fermentation rounded the mouthfeel and small amounts of Cabernet Franc, Malbec and Petit Verdot broadened the spectrum of aromas and flavors.
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||22 months in French (95%) and Hungarian (5%) oak barrels, 35% of which was new oak|
|Blend||93% Cabernet Sauvignon, 4% Cabernet Franc, 2% Malbec, 1% Petit Verdot|
|Case Production||11174 cases|