2016 Bacigalupi Vineyard Pinot Noir, Russian River Valley
Wine Specs
Vintage
2016
Varietal
Pinot Noir
Appellation
Russian River Valley
Alcohol %
14.6

2016 Bacigalupi Vineyard Pinot Noir, Russian River Valley

Cases Produced: 395

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$60.00
/ 750ml

The 2016 vintage was an ideal growing season by all accounts for Burgundian varietals. The vineyard is located in the warmest section of the Russian River Valley AVA, on Westside Road, and that is reflected in the finished wine.
A full bodied, full flavored wine that is pleasing to the eye, the nose is complete with sweet earth, ripe blackberry, and mocha coffee notes—the abundant, aro-matic fruit in this wine is profound, plush and exotic. The palate is filled with silky and savory flavors of sweet currants, black cherry, and plum. Tongue curl-ing acidity and savory satisfaction. The oak on the palate is focused, as is the tannin texture, which produces a fine glide over several minutes of distance in the finish.
IN THE VINEYARD
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 2016 came in at 2.3 tons per acre, about average for Pinot Noir from this vine-yard. The vineyard’s soil type consists of a light brown gravely loam with won-derful air permeation and water drainage. Harvest took place mid season in the Russian River on September 26th, with average degrees Brix of 26.4.
VINIFICATION & AGEING
The fruit was hand sorted and de-stemmed into small, open-top fermenters. Adhering to Burgundian tradition and practices, the grapes in the open-top fer-menters were cold soaked for 7 days until native yeast fermentation began. “Punchdowns,” or the mixing of the fruit during fermentation for proper extrac-tion, was all by hand to not allow broken or split berries. The wine was carefully pressed after 22 days of fermentation, followed by native malolactic fermenta-tion in 50% new, three-year air dried Francois Frerres barrels. Aged 14 months on oak, the wine was fined through gentle barrel-to-barrel racking and bottled unfiltered.

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