"Although I’ve made Cabernet for 23 year’s I’ve always been secretly enamored with the wines of Burgundy since my first visit there in 2008. In particular, I geek out on the areas of Meursault. My favorite Chardonnays are planted in the Meursault 1er Cru areas of (Les) Charmes. I have a very high level of respect for these wines, their farmers, and their winemakers. I’ve always admired how Chardonnays of these sub-regions can balance power, weight, and grace from a texture, minerality, and acidity perspective. These specific Chardonnays from Burgundy take white wine to the next level and are not overpowered by oak. Our Provenance 2018 Reserve Carneros Chardonnay is a modern/ riper spin/tribute to this heritage. Vineyard location was paramount, and I isolated a single block and clone in an acid-driven terroir from the bottom of the slope. I am Italian raised, French-trained, cut my teeth in Napa, and experimented in Paso Robles, so I proceeded as such. I used the Biodynamic Calendar to choose my harvest date. I then confused everyone by picking very ripe. I fermented in concrete and barrel and stirred every day during fermentation on traditional glass bungs. Only François Frères barrels aged this wine, followed by rough filtration to polish the edges. My goal was to create what I call a “wow” wine, and I think we achieved it on multiple levels. Please enjoy." - Winemaker David Galzignato
“I like the cooked apples and light honey. Some stone, too. Medium-bodied with white-peach, green-apple and honey flavors. Pretty finish. Drink now.” - James Suckling
“This is the first vintage of the reserve label of a Chardonnay from this producer. The 2018 Chardonnay Reserve comes from 95% Rued clone and 5% Musque clone, with 50% fermented and aged in French oak, 50% of which was new, and 50% in concrete egg. It starts off a little subdued, opening out to reveal notions of lemon meringue pie, lime cordial and white peaches with hints of toasted almonds, beeswax and nutmeg. The full-bodied palate delivers toast and nut-laced citrus flavors with a racy backbone and honey-laced finish. 225 cases were made.” - Lisa Perrotti-Brown MW
Our unfiltered Chardonnay exhibits classic cool-climate characteristics with bright citrus and lush brioche aromas. The wine is elegantly balanced with a creamy round palate, refreshing acidity and a touch of oak spice from 8 months barrel fermentation and aging.
Near ideal growing conditions greeted the Napa Valley region after plentiful winter rains fed vineyards and filled area reservoirs. Mild spring weather led to early bloom and flowering and steady, warm temperatures allowed vineyards to thrive throughout the season. These ideal growing conditions were followed by a long, slow harvest which allowed the winery to vinify wines at a gentle pace. The 2018 vintage wines are of the highest quality with beautiful color concentration, bright aromas with depth of flavor and excellent acidity.
Growing up in the San Francisco Bay Area, David was the first member of his Italian-American family to attend college, enrolling at the University of California, Davis, where he earned degrees in Viticulture & Enology as well as Italian in 1998. He discovered winemaking after some persuasion by a fellow schoolmate to take an Introduction to Winemaking course and recalls the experience as being, “very difficult but also challenging and fascinating. It was truly the right place at the right time.” Prior to graduation, the Hayward native moved to Barbaresco, Italy to gain in-the-field cellar experience and fell in love with the old-world style of craftsmanship, before returning to the US to work as a protégé under respected winemaker Ray Einberger in Washington State.
|Oak Treatment||50/50 concrete egg fermented & Barrel Fermented-Battonage. 100% François Frères barrels 50% New. 100% malolactic fermentation.|