2014 Pellegrini
2014 Pellegrini "Toboni Vineyard" Pinot Noir
93 points
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Wine Specs
Pinot Noir
Russian River Valley
Vineyard Designation
Toboni Oakwild Ranch
Harvest Date
September 3, 2014
5.80 g/L
Bottling Date
February 9, 2016
Alcohol %
Wine Enthusiast
Connoisseurs' Guide
Wine Profile
Tasting Notes
Toboni Oakwild Ranch Pinot Noir displays a characteristic power that has been amplified in the 2014 vintage. The wine’s intense aromas are driven by pomegranate molasses, cherry preserves, espresso, sassafras, star anise and hibiscus tea. A concentrated core of ample fruit, replete with sweet and juicy black cherry, is supported by impressive vibrancy. Firm tannins define the structure and feather out to lengthen the finish.
91 points - Wine Enthusiast Best of the Year Buying Guide, December 2017 93 points - The Tasting Panel, September 2017 90 points, 1 star - Connoisseurs' Guide to California Wine, October 2017 90 points - Anthony Dias Blue, August 2016
Vineyard Notes
Toboni Oakwild Ranch was established by Joe and Mary Toboni in 2000 and is located around the corner from our Olivet Lane Estate. It is planted to Pinot Noir clones 667, 777, 115 and Pommard 5. Farming is managed expertly by Ulises Valdez, whose intensive practices influence the site’s distinctive firm structure and flavor intensity. The 2014 growing season in the Russian River Valley began with warm winter weather and dry conditions, which promoted extraordinarily early bud-break and veraison. An ideal summer of moderate and consistent weather ended with a dramatic cooling trend just prior to harvest, resulting in a prolonged period of gradual ripening. The superb 2014 vintage conditions allowed the Toboni Pinot Noir to develop into its most deeply colored expression, with complex aromatics and exceptional concentration of flavor.
Winemaker Notes
The Pinot Noir was hand-harvested at Toboni’s Oakwild Ranch in the cool of the morning and arrived at the winery in half-ton bins. After hand-sorting, the grape clusters were gently destemmed. The whole berries were tipped gently to a small 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 gentle extraction. At the end of fermentation, the wine was drained directly by gravity to barrels. Barrel aging took place over 16 months, with a single racking of each individual barrel off primary lees in the spring before bottling. Throughout the winemaking process, our Pinot Noir is handled minimally without pumping to preserve its delicate aromas and silky mouthfeel.