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Vintage 2010
Wine Type Red
Varietal Cabernet Sauvignon
Region Rutherford
Winemaker Trevor Durling
As our name suggests, the pedigree of Provenance wines is of utmost importance. We go straight to the source for the highest-quality fruit in the Napa Valley and have forged enduring relationships with the region’s top winegrape producers. Winemakers are purists, relying on the nest winemaking traditions to extract elegant, powerful wines that express their premium vineyard origins rather than the winemakers’ interventions.

Winemaker's Tasting Note

Our 2010 Rutherford Cabernet Sauvignon reflects Napa Valley’s iconic 2010 vintage with its profoundly concentrated flavors and generous, round tannin structure. The saturated black cherry and juicy, brambly blackberry aromas are layered with hints of cassis, brioche, violet and bergamot tea. The expansive palate is weighty and richly textured, with dark-fruit character that lingers through the finish. Aging in French oak barrels gave the wine its harmonious balance of oak and fruit expression; while Rutherford Dust tannins and vibrant acidity provide an elegant structure.

Vineyard Notes

Since the quality of a wine begins in the vineyard, it’s no surprise that the barrels we’ve selected for this wine come from exceptional sites in the heart of Napa Valley. The wine is sourced entirely from vineyards located in the Rutherford American Viticultural Area (AVA): Beckstoffer Vineyard Georges III and our Wildwood Estate Vineyard are located on the eastern side; our Provenance Estate Vineyard is on the west. The soils in these three vineyards are remarkably different, which adds to the terroir complexity in the wine.

Winemaker's Notes

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, three rackings gently clarified the wine, and small amounts of five other varietals broadened the spectrum of aromas and flavors.

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