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2018 Pellegrini Sauvignon Blanc R.R.V.
Russian River Valley

Wine Specs
Vintage
2018
Varietal
Sauvignon Blanc
Appellation
Russian River Valley
Harvest Date
October 17, 2018
Acid
7.95 g/L
pH
3.10
Bottling Date
December 3, 2018
Alcohol %
13.8
Wine Enthusiast
92

True varietal characteristics. Juicy honeydew melon, white peach, and apricot flavors crescendo on the lingering crisp finish. 92pts - Wine Enthusiast.

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$25.00
/ Bottle
SKU: 18SBRV
Wine Specs
Vintage
2018
Varietal
Sauvignon Blanc
Appellation
Russian River Valley
Harvest Date
October 17, 2018
Acid
7.95 g/L
pH
3.10
Bottling Date
December 3, 2018
Alcohol %
13.8
Wine Enthusiast
92
Wine Profile
Tasting Notes
Our first release from the Nakai Vineyard, this 2018 Russian River Valley Sauvignon Blanc features immense aromas. On the nose, ripe apricot, quince and passionfruit are elegantly buttressed by a sturdy structure of jalapeño and kefir lime leaves. Vivid acid carries the velvety white peach, mango, pineapple and citrus notes across the palate, complimented by the essences of dried hay and river stone.
Vineyard Notes
The Nakai Vineyard is just a stone’s throw from our winery. Planted in 1979, this 20-acre vineyard grows only four rows of Sauvignon Blanc⎯all of which is allocated to Pellegrini. Much like our Olivet Lane Estate, Nakai Vineyard sits on Huichica soil. This rocky and clay rich soil dominates the Santa Rosa Plains region and lowers the need for regular irrigation, making it an ideal soil type to draw out the tropical characteristics in the Sauvignon Blanc grape.
Winemaker Notes
Perhaps one of the most rewarding wines to make, our 2018 Sauvignon Blanc was a pleasure to taste and smell throughout its entire production. Late summer in the vineyard a heavy leaf removal to created more sun exposure on the clusters which increased the tropical fruit flavors as well as prevented any mold. Once harvested, the grapes were gently pressed with a champagne-style press cycle to limit bitter phenolics releasing into the juice. The free run and light-press juices were moved to stainless steel tank for fermentation, while the heavier pressed juice fermented in neutral French Oak barrels. These lots were inoculated with two different yeasts to maximize the individuality of each lot—a production technique gleaned from a harvest our winemaker spent in Marlborough, New Zealand. The final blend consisted of 2/3 tank fermented and 1/3 barrel fermented—allowing the sharp, linear, tropical stainless steel lot to effortlessly marry with the barrel lot which carries immense palate weight and soft tones.
Food Pairing Notes
Seafood, green salads, grilled chicken, chocolate cake.
Production
285 cases
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