2015 Pellegrini
2015 Pellegrini "Hurst Vineyard" Pinot Noir
Sebastopol Hills
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Wine Specs
Pinot Noir
Russian River Valley
Vineyard Designation
Hurst Vineyard
Harvest Date
September 10, 2015
6.15 g/L
14 months in French Oak; 33% new
Bottling Date
December 9, 2016
Alcohol %
Wine Profile
Tasting Notes
A favorite in the cellar, the 2015 Pellegrini Hurst Vineyard Pinot Noir exemplifies pure elegance. The nose embodies aromas of fresh raspberries, juicy plums and hints of cinnamon and fennel seed. Unbridled black cherry and mocha on the palate comingle with traces of black cardamom, providing the perfect stage to showcase its rich silky finish. Though optimal drinking and aromatic complexity for our Hurst Vineyard Pinot Noir can be expected now, be sure to add a few bottles for your cellar, to enjoy in the next five years.
Vineyard Notes
Hurst Vineyard is a hillside vineyard comprised of talcum-like Goldridge soil located in the Sebastopol Hills area of Russian River Valley. It 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. The vineyard was established in 1999 and is skillfully cultivated by Arturo Robeledo Jr, partnering with owner Ben Hurst.
Winemaker Notes
The Hurst Pinot Noir was hand-harvested and hand-selected, then 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 14 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
oven-roasted salmon, drunken goat cheese, turkey burgers