2007 Provenance Cabernet Sauvignon

Year: 2007
Appellation: Rutherford, Napa Valley
Country: USA - California
Wine Spectator: 91
Connoisseurs' Guide: 87
Wine Enthusiast: 92
Red Wine
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"Aromas of fresh earth and mineral are taut and firm on the palate, with dried currant, sage, cedar and crushed rock. Full-bodied, tight and concentrated, ending with firm tannins that have a touch of chewiness. Drink now through 2020. 15,009 cases made." (WS)

"Elements of dusty soil spice, caramel, olives, black walnuts and cherries are nicely combined in the medium-deep aromas of this bottling, yet, even if showing a like-minded mix of traits in the mouth, the wine pulls back in fruit and comes up a bit hard at the margins. It has stuffing enough to age, yet can be used now with sturdy roasts and chops. Reviewed: December 2010" (CG)

"This beautiful Bordeaux blend is based mostly on Cabernet Sauvignon. It’s likeable now for the soft, refined texture and luscious flavors of tart cherry candy, accented with nearly half new oak. Shows real balance and flair, from a winery known for objective pricing. Now–2013." (WE)

Winery Notes:
“Our 2007 Rutherford Cabernet Sauvignon greets your senses with round, inviting aromas of sun-warmed blackberry, violet, fragrant dark plum, black olive and spice,” says Winemaker Chris Cooney. “Rich flavors expand across the palate, revealing deep black cherry and plum, with bittersweet chocolate nuances. Smooth, melted tannins enhance this wine’s exceptionally silky texture.” Tom Rinaldi adds, “I love the way the flavors culminate in a warm, dark-fruit and butterscotch finish.”

To achieve the Rutherford Dust signature in this Cabernet Sauvignon, Provenance winemakers Tom Rinaldi and Chris Cooney selected 55 percent of the grapes from Beckstoffer Vineyard Georges III and 6 percent from our estate vineyard. These two outstanding vineyards are located in the Rutherford American Viticultural Area (AVA)—Vineyard Georges III on the eastern side and the Provenance estate vineyard on the west—where the valley’s sun exposure, climate and soils are particularly well suited to Cabernet Sauvignon. We complement this fruit with exceptional fruit from other vineyards within the Rutherford AVA.

After hand harvesting the fruit and then hand sorting it twice at the winery, we gently destemmed the grapes to retain at least 60 percent whole berries. Cold soaking before fermentation gently extracted the opulent color and flavors from the skins. In- barrel malolactic fermentation rounded the acidity, while 19 months of barrel aging integrated flavors and added warm vanilla oak tones. We clarified the wine naturally with four rackings during aging. Finally, dashes of Petit Verdot, Malbec and Cabernet Franc deepened the wine’s hue and added spicy notes.

Napa Valley’s spectacular 2007 harvest got off to an early start in mid-August with the earliest ripening varietals, and then ripening slowed to an end in early November. The valley’s famous night fog kept grape acids bright while the sunny days developed rich, ripe flavors. The moderate summer and fall temperatures kept the vines from becoming water stressed in this lower-rainfall year, while providing long hangtime for fully mature, concentrated flavors.