The Deadeye icon draws directly from the Provenance Logo, where the crosshairs symbol sits over the “O.” It signifies our dedication to precision winemaking, crafting wines that are focused, expressing their premium vineyard origins rather than the winemakers’ intervention.
"A Cabernet Sauvignon-dominant blend, this includes 12% Petit Syrah and smaller amounts of Merlot, Petit Verdot and Malbec. The combination works, delivering thick flavors of mocha, sage, tobacco and rich red berry. Concentrated, there's acidity, boosting the wine's breadth and length." - Virgine Boone, February 2020
Aromas of black cherry, blackberry and roasted espresso invite the senses, complemented by subtle notes of herbs and spice. Expressive and opulent the palate showcases structured tannins, rounded out by flavors of plum, raspberry and vanilla. Fleshy and chewy, this wine is delicious now but will continue to mature for at least 10 - 15 years.
The extended drought was beginning to cause real concern as the 2016 growing season kicked off, but some welcomed winter rain hinted at the relief to come. After a relatively dry January, we enjoyed significant rainfall in February, along with mild temperatures. Bud break was early but was slowed by heavy April showers. While still early by historical standards, picking began about a week later than 2015, right around Labor Day, and continued at a leisurely pace, allowing the grapes to reach full flavor maturity. A traditionally sized harvest followed the lighter showing of 2015, and the extended mild season helped to balance the acids and add complexity to the layers of flavors. Considered a perfect harvest and a winemaker’s dream vintage, conditions were perfect for producing red varietals with beautiful fruit as well as tremendous concentration of flavors, highly saturated color, and layers of complexity.
Select lots from outstanding Napa Valley vineyards were chosen from growing regions St. Helena (45%); Howell Mountain (23%); Oakville (12%); Spring Mountain (12%) with contributions from Atlas Peak and Sonoma’s Alexander Valley.
Care is taken to night harvest each block at optimal maturity. For gentle extraction of varietal character and color, we cold soaked the must for three days before the two-week primary fermentation. Malolactic fermentation was conducted in barrels. We continued barrel aging for 18 months racking the wine every three months to let the wine breathe and to develop our signature mouthfeel and texture.
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 for 18 months in 50% New Oak Barrels (French, American & Hungarian Oak)|
|Blend||76% Cabernet Sauvignon, 12% Petite Sirah, 5% Merlot, 5% Petit Verdot, 2% Malbec|
|Case Production||2396 cases|