A fresh aromatic wine with notes of dark fruit, ripe berries, crushed violet, wild herbs, and lavender. On the palate, the deep flavors of briary blackberry, dark cherry, ripe plum, pomegranate, and dark chocolate are layered with generous notes of cardamom, allspice, and licorice as well as lighter hints of roasted sage, ruby grapefruit, and smoked cedar. This is a full-bodied Pinot Noir with rich plush texture that stimulates the senses with well-integrated tannins, firm structure and spicy notes leading to a lingering finish.
Once the hand picked grapes arrived to the winery in the early hours the morning, the grapes were de-stemmed and prepared for fermentation in small open top tanks. Both native and inoculated yeasts were used to add flavor and texture to the finished wine. During fermentation the fruit was punched down twice per day plus one pump over. Malolactic fermentation was spontaneous and went to completion finishing in about 10 days. Once pressed and settled, the wine was racked to 100% French oak barrels (30% new) from the Loches, Alliers, and Vosges forests. During barrel aging the was monitored closely to ensure the right level of barrel character was extracted before blending and bottling took place in June of 2020.
Bacigalupi Vineyards, in the Russian River Valley near Healdsburg, produce very small crops on gravelly clay soils. Mornings are usually overcast with full sun by midday, then cool ocean breezes commence late in the afternoon. Helen and Charles Bacigalupi acquired their ranch in 1956 and slowly began to cultivate the existing vines and planting new acreage. Now in their fourth generation of farming they have some of the most sought after fruit in the Russian River Valley.