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2012 Pellegrini Pinot Noir
Russian River Valley

Wine Specs
Vintage
2012
Varietal
Pinot Noir
Appellation
Russian River Valley
Harvest Date
September 2012
Acid
5.85
pH
3.7
Bottling Date
February 12th, 2014
Alcohol %
14.2

Last Case. Deep ruby in color & fruit forward, this classic Russian River Valley Pinot Noir is medium bodied with flavors reminiscent of Bing cherries accented by subtle spice, dark berry notes and hints of black tea.

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$30.00
/ Bottle
SKU: 12PNRR2

Deep ruby in color & fruit forward, this classic Russian River Valley Pinot Noir is medium bodied with flavors reminiscent of Bing cherries accented by subtle spice, dark berry notes and hints of black tea. The wine shows bright acidity, complexity and elegance with a soft, velvety texture, imparting a versatility that can cross the boundaries from red and white meats to salmon and seared tuna. Pair with duck, truffle mac-n-cheese, braised lamb with pomegranate sauce, or pork with fig compote.

Wine Specs
Vintage
2012
Varietal
Pinot Noir
Appellation
Russian River Valley
Harvest Date
September 2012
Acid
5.85
pH
3.7
Bottling Date
February 12th, 2014
Alcohol %
14.2
Wine Profile
Tasting Notes
Deep ruby in color & fruit forward, this classic Russian River Valley Pinot Noir is medium bodied with flavors reminiscent of Bing cherries accented by subtle spice, dark berry notes and hints of black tea. The wine shows bright acidity, complexity and elegance with a soft, velvety texture, imparting a versatility that can cross the boundaries from red and white meats to salmon and seared tuna.
Vineyard Notes
The wine comes from select vineyards in the southwestern corner of the Russian River appellation. The vineyards’ proximity to the Laguna de Santa Rosa Ridge promises perfect growing conditions for Pinot Noir; brilliant sunshine in the afternoon and Russian River region cool evenings. This natural air-conditioning allows the grapes to develop full flavor maturity over an extended growing season — often 15 to 20 percent longer than neighboring areas — while retaining their life-giving natural acidity.
Food Pairing Notes
Pair with duck, braised lamb with pomegranate sauce, or pork with fig compote.