2011 Bacigalupi Vineyard Pinot Noir, Russian River Valley
ALLOCATION LIMIT: 0 Bottles
275 Cases Produced
Wine Enthusiast Magazine, Steve Heimoff, June 1, 2013
"Soft, gently sweet, and enormously attractive, a rich, opulent Pinot Noir for drinking now. Cabernet specialist Venge brings thier touch to this vineyard, located in one of the warmest parts of the valley. It's a flashy wine, forward in raspberries, cherries, red licorice and sweet oak."
Russian River Valley
This is a stylish and persistent red. The nose of this Pinot Noir has seduced me since it first became wine in the cellar. Loaded with allspice, rose water and black cherries, the abundant, aromatic fruit in this wine is profound, plush and exotic! I can only imagine how more time in the bottle will further round this wine. The palate shows brooding black fruit with a full, round mouth-feel. The oak on the palate is focused but not frontal as is the tannin texture which produces a fine glide and a minute of distance in the finish. As a Cabernet maker at heart, I’m still in awe by the varietal generosity of Pinot Noir, however light in appearance. It is an amazing and noble varietal that is easily addictive.
Planted in 1956, the Bacigalupi family has some of the oldest Chardonnay and Pinot Noir plantings in the Russian River Valley. To walk this property is to walk through a slice of history. Many a great winemaker before me has sought out this prestigious vineyard designation and we are thrilled with our small portion of it. Comprised of 100% “Wente Clone,” the Bacigalupi Vineyard fashions Pinot Noir with a round, sophisticated and composed weight and character. Yields in 2011 were light at about 1.8 tons per acre. The vineyard’s soil type consists of a light brown gravely loam with wonderful air permeation and water drainage. Harvest took place mid season in the Russian River on September 24th, with average degrees Brix of 26.8.
The fruit was hand sorted and de-stemmed into small, open top fermenters. Adhering to Burgundian tradition and practices, the grapes in the small fermenters were cold soaked for 7 days until native yeast fermentation began. “Punchdowns,” or the mixing of the fruit during fermentation for proper extraction, was all by hand to not allow broken or split berries. The wine was carefully pressed after 14 days, followed by native malolactic fermentation in 50% new Francois Ferres barrels. The cooperage produces tight grain, 3 year air dried barrels for us and there the wine rests, undisturbed, for a total of 14 months until put to bottling tank. This wine is bottled straight, neither filtered nor fined.
100% Pinot Noir
275 Cases Produced