Slow sugar accumulation helped to lead to ripe fruit, full of complexity and vibrant flavors. On the nose, you'll notice subtle notes of clove, incense, allspice, black fruits, and cherry pie. The palate offers flavors of black raspberry, dried rose petals, and savory spices which lead to a long, dry finish with a rustic twist.
Harvested early in the morning to ensure gentle processing of cool fruit, the clusters were hand-sorted, destemmed, and crushed to release the juice. The extraction process began from the skins and the grapes were fermented in a jacketed, open-top tank. Finally, once the fermentation process was complete, the grapes were pressed to a tank and racked clean into a combination of 40% New French Oak barrels for 18 months of aging.
FRUIT SOURCE: BACIGALUPI VINEYARD
Bacigalupi rose to prominence during the 1976 Paris Tasting, when the 1973 Napa Valley Chardonnay made with 40% of Bacigalupi fruit triumphed over many acclaimed French wines. The vineyard has since grown to encompass 125 acres of premium grapes, which have been planted and managed by John Bacigalupi and his family for the past 30 years.
This vintage bloom lasted longer than usual and provided consistent fruit throughout the vineyard, resulting in higher quality grapes. Slower ripening and cooler weather contributed to fully mature, sweet tannins, outstanding color, depth of fruit, and beautifully balanced wines. The 2018 vintage was an ideal growing season and is already showing its potential for greatness.
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.