This 2019 vintage started out with plenty of moisture in the soil which helped pull up much needed nutrients to the vines. Healthy vineyards and mild temperatures throughout spring and summer helped create the optimal growing conditions for Chardonnay. Cooler temperatures allowed the chardonnay to accumulate plenty of character without generating too much sugar. The result creates a more classic old world Chardonnay that has aromas of fresh picked spring flowers, chamomile, ripe Crenshaw melon, pineapple and white truffle. The palate produces white peach, fresh melon, roasted pear, lemon custard and green tea. This wine is well balanced with a focus on location and vintage showcasing 2019 and northern Russian River.
FRUIT SOURCE: BACIGALUPI VINEYARD
In 1956 Charles and Helen Bacigalupi purchased 121 acres on Westside Road, a few miles south of the town of Healdsburg. In a simple beginning, Charles began to care for the 16 acres of existing vineyards. Envisioning the demand for premium wine grapes, Paul Heck (of Korbel winery) encouraged Charles to plant Chardonnay and Pinot Noir. In 1964, Charles began his plantings with six acres of each varietal. Eventually, he obtained Pinot Noir bud wood from Karl Wente, the first well documented plantings of Pinot Noir in the Russian River Valley. He remembers Wente telling him the stock had come from France via the family’s old vineyard in Livermore. The family name (Bacigalupi) gained recognition during the 1976 Paris Tasting when the 1973 Napa Valley Chardonnay from Château Montelena (made with 40% of Bacigalupi fruit) triumphed over many acclaimed French wines. This event was the turning point in America’s global wine image. The vineyards now consist of 125 acres of premium grapes which have been planted and managed for the past 30 years by John Bacigalupi and his family.
2019 provided Sonoma County with a nearly ideal growing season. It all started out with a long winter, bringing an abundance of rain that went well into spring. These conditions resulted in a late bloom and slower but longer growing season which led to longer hang times for the grape bunches with more even ripeness throughout the vineyards. We were about 2 weeks behind average expected harvest dates. The pros to this was that we retained more natural acidity in the grapes and were able to capture more of our late summer sunshine to develop flavors. The vintage proved to bring some stellar grapes through the door and produced some quality wines packed with lots of fruit flavors and bright, fresh acidity. The fires of 2019 did not affect any of our wines as we were fully in tank and barrel by the time they had arrived.
Harvested at first light of dawn, grapes are hand-picked and delivered to the winery nice and cold. At the winery, the grapes are sorted and whole cluster pressed straight to the barrel. The juice is then barrel fermented and then left to age sur lee for 11 months. We allow this wine to go through 100% malolactic fermentation to round out the acidity. We gently stir the barrels for twice a month for the first 5 months to help build texture and complexity. The wine is then racked clean off the lees and bottled.
Bailarín Cellars was created in 2014 by a collective of family and friends, each following their respective passions. Together we focus on producing small lots of handcrafted wines from unique vineyard sources. We are proud to share the fruits of our labor and love with you.