With a lovely crimson hue, the wine immediately makes itself known in the glass with lofty scents of fresh picked berries and dark fruits interlaced with hints of potpourri, sassafras, licorice, forest floor and roasted chestnuts. The fresh and expressive flavors of ripe blackberry, boysenberry, dark cherry, and raspberry are underscored with nuances of mineral, black truffle, cocoa, cardamom, clove, and a touch of fine-grained oak. The body and texture is big, round and opulent. The complex flavor profile is balanced with a rich, creamy texture, supple tannins, and a nice burst of bracing acidity leading to a long, dry finish.
Once harvested, the fruit was immediately transported to the winery where both clones (Pommard 4 & Dijon 667 ) were 100% de-stemmed and placed in a 4 ton open top stainless steel fermentation tank. The must (skins, seeds, and pulp) was maintained at 55 degrees F for a 10 day cold soak prior to initiating fermentation. Both clones were co-fermented with native yeast and very gentle cap managements to minimize the tannin extraction and conserve the delicate aromas and flavors. The wine was then moved to 60-gallon French oak barrels to begin malolactic fermentation and 20-month barrel aging process before being bottled in July of 2019.
The Bacigalupi Vineyerds are located in the Russian River Valley, in Sonoma County. This iconic grape growing appellation is known for producing some of the best Pinot Noir and Chardonnay, Sonoma County has to offer. The Bacigalupi Vineyards are located in the northernmost portion of the Russian River Valley, closest to the town of Healdsburg and the Dry Creek Valley. The cooler weather and combination of volcanic, alluvial and sedimentary soils create wines of balance and elegance.