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2013 Pellegrini Pinot Noir R.R.V.

Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Russian River Valley
Harvest Date
September 2013
Acid
5.85 g/L
pH
3.66
Bottling Date
July 24th, 2014
Wine Enthusiast
92

Wine Enthusiast 92 Points! 2016 SF Chronicle Wine Competition GOLD! The expressive fruit of the 2013 Pellegrini Pinot Noir is distinguished by aromas of dark cherry, pomegranate and fig, spiced with cardamom and toffee. Its deep and luscious flavors are laden with juicy plum and strawberry preserves, accented by sassafras, mocha and caramel.

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$40.00
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Allocated to Wine Club
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Russian River Valley
Harvest Date
September 2013
Acid
5.85 g/L
pH
3.66
Bottling Date
July 24th, 2014
Wine Enthusiast
92
Wine Profile
Tasting Notes
The expressive fruit of the 2013 Pellegrini Pinot Noir is distinguished by aromas of dark cherry, pomegranate and fig, spiced with cardamom and toffee. Its deep and luscious flavors are laden with juicy plum and strawberry preserves, accented by sassafras, mocha and caramel. The wine’s bright acid is balanced by its rich and creamy texture and a lingering velvety finish. Cellar for five to ten years to further develop its complexity.
Awards
92 points - Wine Enthusiast, December 2015 4+ stars - Restaurant Wine, Ronn Wiegand, August 2015 Gold Medal - San Francisco Chronicle Wine Competition 2016
Vineyard Notes
The Russian River Valley has the earned the distinction as being among a few places in the world where Pinot Noir achieves greatness. The cool maritime climate, morning coastal fog and brilliant afternoon sunshine conspire to create extraordinary growing conditions for the cultivation of exceptional Pinot Noir. The cool climate extends the growing season, creating the opportunity for the grapes to ripen slowly and reach their full flavor potential while retaining their natural acidity. The wines express themselves with intense aromas, bright red fruit flavors, lively acidity and richness in the mouth.
Food Pairing Notes
Enjoy with tea-smoked duck or pork tenderloin with fig sauce.