This is a sweet, opulent wine made from Sauvignon Blanc and Semillon grapes. Sourced from our Provenance Estate and Wildwood Vineyards in the Rutherford AVA. Seductive citrus blossom, honeyed apricot, tangerine, and candied ginger notes fill the complex aromas and beautifully balanced flavors. Serve chilled, either by itself or with lightly sweet desserts
This sweet, opulent wine makes an elegant finale to a wintry candlelight dinner or to sip with strawberries on a summer afternoon. Seductive citrus blossom, honeyed apricot, tangerine and candied ginger notes dance in its perfumed aromas and unctuous, silky flavors. Balanced acidity enlivens the palate and hints of apricot and honey persist through the finish. Served well chilled, this wine is delicious by itself or to accompany lightly sweet desserts. Chris suggests fire-roasted, ripe peaches with fresh ricotta cheese or poached pears with crème Anglaise.
The 2013 vintage even surpassed the highly touted 2012 vintage in grape quality. A very low-rainfall winter was followed by a dry, warm spring and nearly ideal summer. These factors resulted in balanced vine canopies, excellent fruit set and small, concentrated grapes. Perfect weather throughout harvest—fostering intense, beautifully balanced and expressive wines—crowned the vintage.
Chris and Trevor used two centuries-old techniques to make this sweet wine. Vin Santo (holy wine) is made in Italy with wine grapes that have turned to raisins, often from drying on beds of straw, while the sweet wines of Germany and Sauterne are made from grapes concentrated by the noble rot, Botrytis cinerea. Our winemakers selected both dried and Botrytis-affected Sauvignon Blanc and Semillon grapes from our two Rutherford vineyards. Our Wildwood Sauvignon Blanc vineyard is rooted in volcanic soils on the east side of Napa Valley along the Silverado Trail and our Rutherford Estate Semillon vines are planted in west-side alluvial soils. We hand-harvested each cluster that had reached exceptionally high sugar levels.
The grapes that were sweetened by Botrytis cinerea were first pressed and then the juice was cool fermented in tanks to capture its fresh, complex flavors. The dried grapes were soaked with Sauvignon Blanc wine. We stopped the fermentation at about eleven percent residual (unfermented) sugar by chilling and filtering out the yeast. And then we blended the two wines together for a myriad of flavors.
Before starting at Provenance, Chris traveled the world to work harvests in many areas including Germany and Australia and returned to school to earn his Masters degree from the University of California, Davis, in 2002.
"Winemaking is about expressing the character of the place. Each vineyard has it own distinct personality. During the winemaking process we try to highlight and polish the best attributes while smoothing out any rough edges. Whether we blend fruit from different vineyards or emphasize a single vineyard block, our goal is to get all the grapes to play nice with each other. When we're successful the final wine is a harmonious expression of origin--whether that origin is a single vineyard, multiple vineyards, and appellation or a sub appellation."
|Residual Sugars||.11 g/100ml|
|Blend||71% Sauvignon Blanc, 29% Semillon|
|Case Production||255 cases|