2010 Bacigalupi Vineyard Pinot Noir, Russian River Valley
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198 Cases Produced
Wine Spectator, James Laube - August, 2012
"Offers an impressive laser beam of vivid raspberry and blackberry, with touches of floral and spice. Long and persistent, with a delicate, snappy aftertaste. Best from 2013 through 2023." –JL
Russian River Valley
14 Months, 40% New French Oak
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. This Pinot Noir is comprised of 100% “Wente Clone,” that produces fruit with a stoic and composed style and character. Yields in 2010 were right about 2 tons per acre. The soil type consists of a light tan loam with wonderful air permeation and water drainage. Harvest took place late in the Russian River on October 3rd with an average degrees Brix of 27.5. The fruit was hand sorted and destemed into small, open top fermenters. We chose not to do any whole cluster with this vintage. It did not feel right to leave the stems intact. We studied the fruit, chewed on stems and pondered for quite some time until finally making the call to destem the entire lot. This proved the wise move. Adhering to tradition, the grapes were cold soaked for five days until native yeast fermentation began. “Punchdowns,” or the mixing of the fruit during fermentation for proper extraction, was all done by hand to avoid breaking berries. The wine was carefully pressed after 14 days of fermentation and extended maceration, followed by native malolactic in 40% new Francois Ferres tight grain, 3-year, air-dried barrels for a total of 14 months. We bottled this wine unfiltered. The 2010 is supple and round in the front with a satisfying push of oak. This is a stoic and muscular rendition of Pinot versus what many connoisseurs term a feminine and fragrant varietal. Subtle hints of black berry, sweet earth, and mocha coffee notes fill the glass. The palate is deep and rich. Savory flavors of dried currant, red cherry, ripe plum with a fresh, tongue curling acidity. The tannins are mature with no edginess or rough corners in the palate. Drinking young upon release, expect full maturity in 5 to 6 years, ageing gracefully for 10 to 14 years.