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Vintage 2012
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

A stunning expression of Rutherford terroir from a fabulous vintage, the 2013 Rutherford Cabernet Sauvignon is rich, ripe and impeccably balanced. Generous blackberry and cassis aromas reveal layers of rum raisin, black licorice, violet, anise and summer savory. The flavors echo the aromas as they flow across the palate and then culminate in a deep-berry finish warmed by dark chocolate and vanilla from new oak barrels. The integrated, cocoa-powder tannins—a signature of Rutherford “dust”—enhance the opulent texture and firm structure, as well as provide cellar-worthiness. Our winemakers suggest pairing the deliciously bold flavors of this Cabernet Sauvignon with braised lamb shanks, osso buco with creamy polenta, or Turkish meatballs with bulgur and smoky, grilled eggplant.

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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