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2016 Pellegrini "Toboni Vineyard" Pinot Noir
Russian River Valley

Wine Specs
Vintage
2016
Varietal
Pinot Noir
Appellation
Russian River Valley
Vineyard Designation
Toboni Vineyard
Harvest Date
September 9, 2016
Acid
5.53 g/L
pH
3.54
Aging
18 months in French Oak; 35% new
Bottling Date
May 3, 2018
Alcohol %
14.5

Six barrels produced. Toboni Vineyard is robust enough to satisfy the hardiest of palates.

Add To Cart
$50.00
/ Bottle
SKU: 16PNTB
Wine Specs
Vintage
2016
Varietal
Pinot Noir
Appellation
Russian River Valley
Vineyard Designation
Toboni Vineyard
Harvest Date
September 9, 2016
Acid
5.53 g/L
pH
3.54
Aging
18 months in French Oak; 35% new
Bottling Date
May 3, 2018
Alcohol %
14.5
Wine Profile
Tasting Notes
The 2016 "Toboni Vineyard" Pinot Noir delivers all the greatest hits of flavors we have come to love about our vineyard neighbor to the North. With impeccable brightness in this iteration–headlining the bouquet is brilliant cranberry and pomegranate with complements of Darjeeling and hibiscus teas as well as light notes of cinnamon and cedar. Upon first sip, a light florality dances upon a stage of boysenberry, ripe cherry, and dried fig. Cola, vanilla bean, and dried Porcini mushrooms round out the luxurious, long finish. Laying down for 8 to 12 months will encourage the further integration of flavors in this Pinot Noir. For the more serious collectors, tuck a few bottles away for another 5 to 7 years for optimal enjoyment.
Vineyard Notes
Established by Mary & Joe Toboni in 2000, the Toboni Vineyard / Oakwild Ranch is located around the corner from our Olivet Lane Estate. This vineyard is comprised of Pinot Noir clones Pommard 5, 115, 667, and 777. Managed expertly by Valdez & Sons Vineyard Management Inc., founded by the late Ulises Valdez, whose intensive farming practices influence the site’s distinctive firm structure and flavor intensity.
Winemaker Notes
Hand-harvested in the cool of the morning, after hand-sorting, the grape clusters were destemmed, with whole berries were tipped to a 5 ton open–top fermenter, where the assorted clones co-fermented following a five-day period of cold-soak. During fermentation, the fermenting must was punched down several times daily to achieve extraction. At the end of fermentation, the wine was drained directly by gravity to barrels. Barrel aging took place over 18 months.
Food Pairing Notes
mustard & herb-crusted pork loin with parsley spaetzle
Production
161 cases
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