Bacigalupi Vineyards | 2016 Chardonnay

Winemaker Notes
2016 was an idyllic harvest. We had much more rainfall here in Sonoma County than we had in the previous vintages, which led to a great growing season and a nice crop. Flavors were still high and crops were higher than last year but not too heavy. 

Production Notes
The grapes were gently whole cluster pressed to a tank, after being picked at 3:00 am.  After cold settling just 24 hours in tank, the juice was racked to a combination of new and used French Oak barrels.  This Chardonnay was allowed to ferment with wild yeast. The juice fermented very slowly for four weeks before going through malolactic fermentation.  The barrels were stirred every other week for 9 months and left on the lees until bottling.  The wine was gently moved to tank just before bottling.  The wine was bottled unfined and unfiltered.

Tasting Notes
This wine is made from grapes grafted from vines sourced for the winner of the 1976 Paris Tasting. Our 2016 Chardonnay starts out with aromas of white peach, honeysuckle, crème brulee and jasmine.  The palate is fruit driven from beginning to end.  Apple pie, melon and stone fruit flavors linger on the tongue.  The mid-palate is full and rich, with a touch of minerality.  This wine finishes for days with fruit and a refreshing pop of acidity.

 

TECH NOTES

Vineyard: Bacigalupi Vineyards
Appellation: Russian River Valley
Cases Produced: 320
Aging: 11 months in barrel
Cooperage: 50% New Oak
Alcohol: 14.5
Harvest TA: 6.0 g/L
Harvest pH: 3.64
Harvest Date: September 7, 2016
Brix at Harvest: 24.5
Varietal Composition: 100% Chardonnay