Pezzi King

Bacigalupi Vineyard

100% Chardonnay

Alcohol: 14.8%

Russian River valley 

ESTATE HISTORY

Charles and Helen Bacigalupi began farming grapes when they purchased vineyards on Westside Road back in 1956. Seeing the need for more premium grapes, they planted Chardonnay and Pinot Noir on their 121-acre ranch in the Russian River Valley in 1964. They gained notoriety after the results of the 1976 Judgment of Paris, where the winning Chardonnay was a blend of 40% of the Chardonnay from the Bacigalupi vineyard. The Russian River Valley offers a long, cool growing season. Lingering fog and wind from the nearby Pacific Ocean provides moderate temperatures and slows the ripening process. With an extended “hang” time on the vines, the results at harvest are small berries with firm acidity and highly concentrated varietal aromas and flavors.

 VITICULTURE 

Sustainable farming practices

“With a dedication to producing the finest wine possible comes also the commitment to preserving the environment. Consistently striving to improve farming practices, I have tried to emphasize environmental soundness, and efficiency, all without compromising quality.”
– John Bacigalupi, winegrower

WINEMAKING

Grapes were gently harvested in September by hand under the cover of fog during the early morning hours. Even when surrounded by thick fog, seasoned vineyard workers knew to take the finest fruit from the vines as they work diligently through the rocky terrain in the vineyard. The grapes were brought to the winery by John Bacigalupi in half-ton crush bins, destined to be meticulously sorted to ensure the removal of leaves and other vineyard debris before being whole cluster pressed. The grapes were then cold-fermented in French oak barrels while utilizing the natural wild yeast. The barrels receive regular bâtonage, or barrel stirring, which contributes to a full body with a creamy complexity on the palate. After the fermentation was complete, the wine was racked only once before being bottled after 16 months in oak.

TASTING & FOOD PAIRINGS 

Bright aromas of Bartlett pear, citrus blossom, and lemon curd set the stage for a palate adorned with flavors of white peach, apricot, and cinnamon. Incredible balance shines along with notes of golden ambrosia apple, guava, and flint throughout the finish. The crisp acidity and balance make this the perfect pairing for summer tomato bruschetta or Dungeness crab cakes with lemon scallion sauce. Enjoy now or cellar through 2027 for additional development in the bottle.