Vintage 2016
Wine Type White
Varietal Sauvignon Blanc
Region Napa Valley
Winemaker Trevor Durling

Our 2016 Rutherford Estate Vineyard Sauvignon Blanc reflects both the excellent concentration of the smaller-crop vintage and the personality of our exceptional vineyard around our winery in Rutherford. As typical of this estate-grown Sauvignon Blanc, the wine shows the most tropical fruit expression of the three Sauvignon Blanc wines that we produce at Provenance. The aromas and flavors are filled with juicy pineapple and white peach notes, intertwined with citrus blossom and wet-stone minerality. Partial barrel fermentation and aging in new oak added hints of toasted almond, nutmeg and vanilla. Yeast contact enhanced the silky texture and weight on the palate. Showcasing the quality of our estate vineyard, this wine has rich fruit intensity, impeccable balance and a crisp, yet creamy, lemon curd finish.

Vineyard Notes

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.

Vintage Notes

While Napa Valley received about two-thirds of normal rainfall, the effect of the three previous years of drought resulted in smaller clusters and grapes. The small crop and high skin-to- juice ratio gave the wine excellent concentration. Waves of warmer and cooler temperatures typified the vintage, however overall temperate weather made for a relatively easy growing season. Ideal temperatures during bloom in May provided for better fruit-set than in 2015. Although yields were still slightly below average, quality was fabulously high.

Winemaking Notes

We hand harvested the Sauvignon Blanc grapes in the cool early mornings, pressed the grapes as whole clusters, and used three fermentation techniques. To capture the integrity, character and qualities of each rootstock/soil combination, and allow us to select the best wines for our estate blend, each block was picked and fermented separately. We fermented and aged 44 percent of the wine in concrete “eggs”, which are shaped to keep the yeast in suspension and maximize yeast contact. An additional 37 percent of the juice was fermented and aged in small French oak barrels, with 23 percent in new oak. To highlight the vibrant fruit expression of our estate vineyard, we fermented the balance (19 percent) in stainless steel barrels. All of the wine was stirred during five months of aging. Finally, we choose the finest estate wine-lots and combined them in the perfect combination for greatest complexity.

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