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2016 Pellegrini "Hurst Vineyard" Pinot Noir
Sebastopol Hills

Wine Specs
Vintage
2016
Varietal
Pinot Noir
Appellation
Russian River Valley
Vineyard Designation
Hurst Vineyard
Harvest Date
September 20, 2016
Acid
5.79 g/L
pH
3.56
Aging
18 months in French Oak; 30% new
Bottling Date
May 3, 2018
Alcohol %
14.1

New Summer Release. Six barrels produced. Hurst Vineyard is the most versatile release in our Pellegrini portfolio.

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Summer 2019 Release - Allocated to Wine Club
Wine Specs
Vintage
2016
Varietal
Pinot Noir
Appellation
Russian River Valley
Vineyard Designation
Hurst Vineyard
Harvest Date
September 20, 2016
Acid
5.79 g/L
pH
3.56
Aging
18 months in French Oak; 30% new
Bottling Date
May 3, 2018
Alcohol %
14.1
Wine Profile
Tasting Notes
The 2016 vintage provides yet another classic, silky, nuanced release from the "Hurst Vineyard". Mixed baking spices, nutmeg, thyme, hazelnut, and caraway accompany bright raspberry on the nose. The palate bursts with cherries jubilee, crème caramel, and toasted almonds. Red plums and fresh strawberries round out this beautifully velvety Pinot Noir. It's long, soft finish reverberates, especially in the sides of the cheeks, engulfing the taste buds. Well-integrated for immediate enjoyment but substantial enough to cellar for 4 or more years.
Vineyard Notes
This vineyard was established in 1999 and has been part of our portfolio for many vintages. Hurst Vineyard is located in the Sebastopol Hills area of the Russian River Valley, comprised of talcum-like Goldridge soil, and benefits from the rush of cool marine air from the Pacific Ocean that comes through the northern edge of the Petaluma Gap. The vineyard straddles a ridge comprised of a steep northwest facing slope planted to Pommard 5 clone and a southeast oriented slope of 115 and 777 clones, all of which are skillfully cultivated by Arturo Robeledo Jr. and owner Ben Hurst.
Winemaker Notes
After the grapes were hand-harvested and hand-selected, the clusters were gently destemmed. The whole berries were tipped gently into small open-top fermenters, where they underwent a five-day period of cold-soak before fermentation. During fermentation, the must is punched down several times daily to achieve gentle extraction. At the end of fermentation, the wine was drained directly to barrels by gravity. Barrel aging took place over 18 months, with a single racking of each barrel off its primary lees in the spring. The wine was handled minimally without pumping to preserve the intricate aromas, delicate layers of flavor and silken mouthfeel of Pinot Noir.
Food Pairing Notes
herb-roasted chicken, Jarlsberg cheese, grilled summer vegetables
Production
161 cases