90 Points - Wine & Spirits
“The core of this wine is made up of fruit from three sites, including two estate vineyards— Hewitt, in the western benchlands of Rutherford, and Wildwood, on the east side of the valley—as well as purchased grapes from Beckstoffer’s Georges III. The remainder comes from fruit purchased in Calistoga and Oakville. It’s a sumptuous Rutherford wine with lovely textural give to the tannins. The fruit holds its bright plum flavor, adding floral detail as it takes on air. Lean and elegant, this will age with grace.” - Year's Best US Cabernets & Blends, December 2018
Our 2015 Rutherford Cabernet Sauvignon reveals its provenance with vibrant red berry, raspberry, and plum on the nose along with seductive savory notes. Layers of black raspberry, charred strawberry and sweet baking spices surround the core of black currant and cassis. The depth of flavor culminates in a finish with savory dusty rose, black tea, cinnamon and clove. The refined, cocoa-powder tannins— a signature of Rutherford dust character—enhance the smooth texture and balanced structure, as well as giving this Cabernet its cellar worthiness.
Our Rutherford Cabernet Sauvignon’s “sense of place” comes from selecting the best fruit from three outstanding vineyards in the Rutherford American Viticultural Area (AVA). Much of the Cabernet is coming from our Wildwood estate vineyard, and we source most of the balance from Beckstoffer Georges III. A small amount of grapes from our historic Hewitt Vineyard top it all off. The Wildwood and Georges III vineyards are located on the eastern side of the appellation, while Hewitt Vineyard is located on the western Rutherford benchland near our winery. Additionally, we also sourced the Cabernet Franc and Malbec from a couple of our favorite vineyards in Calistoga, while a touch of Petit Verdot from Hewitt rounds out the blend.
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. However, the vintage made up in grape quality what it lacked in quantity. The small crop and dry, warm conditions promoted an early, condensed harvest that kept us hopping. At Provenance, we began picking in mid-August and wrapped up the crush by mid-October. We were rewarded by balanced wines with highly concentrated flavors.
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 and small amounts of Cabernet Franc, Malbec and Petit Verdot broadened the spectrum of aromas and flavors.