2022 Bacigalupi Vineyard

Chardonnay
Russian River Valley

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About this Wine

Long famous as one of the key growers for the Chardonnay that won the famed 1976 Judgment of Paris Tasting, the Bacigalupi family are winegrowing icons in the Russian River Valley. This Chardonnay comes from a property that neighbors our MacRostie Estate House on Westside Road — the acclaimed Bacigalupi Frost Ranch.

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Tasting Notes

Winemaking

Vintage

Vineyard

Tech. Notes

additional notes

Tasting Notes

This Chardonnay offers zesty lemon-lime citrus aromas that are softened by a creamy and weighty palate. A touch of cardamom spice from the layered French Oak provides intrigue and depth to this opulent, yet impeccably balanced, Chardonnay.

Winemaking

In order to maximize quality, the harvested grapes went directly to press as whole clusters, and were gently pressed. This provides a distinct mouthfeel texture. After settling, the juice was racked into French oak barrels for fermentation. The wine spent its entire life in barrel, where it completed primary and secondary malolactic fermentations. It was aged on the lees for 18 months in 75% once-filled French oak barrels to complete elevage. In order to increase richness and body, it was occasionally stirred to suspend the lees and soften the texture. It was bottled on February 20th, 2024.

Vintage

The 2022 vintage was impacted by a third consecutive year of drought that resulted in up to a 10-30% reduction in yields. The growing season was temperate, which in grape growing means we were on track or ahead of normal growth. Then we saw some heat spikes that prompted our first picks. 2022 was a year for vintage-to-vintage variation and differentiation between vineyards. We harvested our Bacigalupi Chardonnay on August 25th, 2022.

Vineyard

Technical Notes

composition:
100% Chardonnay
alcohol: 14.9%
cases made:
92 Cases
bottling date: 02/20/2024
aging:
Aged on the lees for 18 months in 75% once-filled French oak barrels
fermentation:
Whole cluster pressed then cold settled for 48 hours, then racked into French oak for primary and malolactic fermentation

additional notes