Style: Crisp, Dry, Light Bodied
Practice: Sustainable, Vegan
Perhaps one of the most rewarding wines to make, our 2018 Sauvignon Blanc was a pleasure to taste and smell throughout its entire production. Late summer in the vineyard a heavy leaf removal to created more sun exposure on the clusters which increased the tropical fruit flavors as well as prevented any mold.
Once harvested, the grapes were gently pressed with a champagne-style press cycle to limit bitter phenolics releasing into the juice. The free run and light-press juices were moved to stainless steel tank for fermentation, while the heavier pressed juice fermented in neutral French Oak barrels.
These lots were inoculated with two different yeasts to maximize the individuality of each lot—a production technique gleaned from a harvest our winemaker spent in Marlborough, New Zealand. The final blend consisted of 2/3 tank fermented and 1/3 barrel fermented—allowing the sharp, linear, tropical stainless steel lot to effortlessly marry with the barrel lot which carries immense palate weight and soft tones.
About the Winery
The Pellegrini family name has been associated with every tier of the wine business since the early part of the 20th Century, as producers, grape sellers, importers, and wholesale distributors. Family owned for four generations, Pellegrini wines are today made at our state-of-the-art Tuscan styled winery at Olivet Lane Estate, located in the heart of the Russian River Valley.
Olivet Lane is known as one of the very first vineyards that was planted to Pinot Noir in Sonoma County. The Pellegrinis employ old-world artisan winemaking methods to craft the very best Pinot Noir and Chardonnay in Sonoma County. Quality & unadorned terroir is of our utmost priority in every bottle. In 2017, Robert Pellegrini passed the reigns to his Daughter, Alexia, whom oversees and guides business operations, continuing to build upon the legacy of the Pellegrini name within the wine business.
Check out more at: Pellegrini Wine Co