93 Points - Wine Advocate
“Made of 100% Cabernet Sauvignon aged for 22 months in 60% new French oak, the deep garnet-purple colored 2015 Cabernet Sauvignon Barrel Select gives up gregarious crème de cassis, blackberry pie and kirsch scents with touches of bay leaves, fragrant soil, underbrush and lavender. The palate is full-bodied, generous and plush with loads of spicy layers and a perfumed finish.” - Lisa Perrotti-Brown, October 29, 2018
Our 2015 Barrel-Select Rutherford Cabernet Sauvignon offers a compelling and refined expression of the
famous Rutherford appellation. By selecting the finest barrels of the vintage—ones that represent different
soils, exposures and clones—we created a wine with deft balance and complex flavors. Notes of baking
spices dance across the palate, mingling with dark fruit and crumbling blackberry pie and crust. This wine is
weighty and rich, exhibiting soft tannins, well-integrated acidity and a lingering finish.
Since the quality of a wine begins in the vineyard, it’s no surprise that the barrels we’ve selected for this
limited bottling of Cabernet Sauvignon are from exceptional sites in the Rutherford AVA. This
appellation, in the center of Napa Valley, is renowned for producing extremely complex, balanced
Bordeaux-heritage wines. Our wine is sourced from five vineyards; the soils in these five vineyards are
remarkably different, adding to the terroir complexity in the end product. This wine is derived from Star
Vineyard, Hewitt Vineyard, BV Ranch No. 1, Georges III and Wildwood.
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 the harvest picking Sauvignon Blanc on
August 8 and wrapped up the vintage with Cabernet Sauvignon by October 12. The wines of 2015 are known
for their highly concentrated, complex flavors.
After hand harvesting the fruit and then hand sorting it twice at the winery, we gently destemmed the grapes to retain at least 60 percent whole berries. Three days of cold soaking before fermentation gently extracted the opulent color and flavors from the skins. Two to three weeks of skin contact developed varietal expression while, in-barrel malolactic fermentation rounded the acidity. Aging in a high percentage of new oak barrels married the rich Cabernet Sauvignon flavors with warm oak tones.