Unctuous, big texture and mouthwatering acid provide the perfect stage for our first release of the Nakai Vineyard Barrel-Fermented Sauvignon Blanc. Notes of grapefruit, peach, and Sun Gold tomatoes highlight the nose. It is powerful in the mouth, tantalizing the taste buds with gooseberry, passion fruit, jalepeño, pink guava—all balanced by just a kiss of smoke from its 7 months in barrel.
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.
Whole cluster pressed at icy cold temperatures, these grapes are rarely harvested before October 10th. The long ripening period allows for immense tropical fruit flavors. In order to balance this, a yeast meant to be very linear and mineral focused is used for the Barrel Fermented Sauvignon Blanc. Oak is 100% French, and no new oak is used, however there are a few once used and or Medium Plus toasted barrels in the mix which add a light sweetness of baking spices and smoke. In December of 2018, the best 5 barrels were selected from our barrel ferment program to become this blend.
Food Pairing Notes
Shrimp ceviche, Jarlsberg cheese, chicken piccata, oven roasted winter squash