Pellegrini Cabernet Sauvignon.

Tasting Notes:

Deep ruby red in color, the wine reflects distinct Alexander Valley Cabernet characteristics, with dark berry fruit in the nose and rich plum fruit flavors, supple tannins and fleshy texture in the mouth.Framed by moderate oak in the bouquet and on the palate, this balanced, medium-bodied Cabernet pairs well with grilled beef and lamb.

100% Cabernet Sauvignon.
In 1973, the Pellegrini's purchased a 70-acre apple, plum & olive orchard on West Olivet Road in Santa Rosa. They planted Pinot Noir and Chardonnay, developing one of the first vineyards in the region devoted exclusively to these two varieties—which would become known as the Olivet Lane Vineyard, named after the 120 olive trees which line the vineyard's east entrance. It was one of the first Pinot Noir estates in the Russian River Valley, and over the years has been the grape source for many of the Valley’s Pinot Noir luminaries, in addition to the family’s own award-winning Olivet Lane Estate Chardonnay and Pinot Noir production. Today, Olivet Lane is home to Pellegrini Wine Company's state-of-the-art Tuscan styled winery, which opened its doors in 2001. We produce small lot wines from our estate grown grapes, as well as select vineyards in the region. Quality & unadorned terroir is of our utmost priority in every bottle.
Limited Production
Alcohol Contents:
14,5% Vol
Vinification process:

The 2010 growing season would be classified as a cool one. There were however two massive heat spikes both in July and August. The first heat wave was the most damaging, Fruit that was still green cooked under the unseasonal heat. We lost about 50% of our crop between both heat waves. The result of this calamity was small yields that benefited from a long Indian summer. The fruit was picked at perfect ripeness and fermented in small stainless steel tanks. The ferments were aerated early on to provide color, supple tannins and mouthfeel. Once fermentation was complete the new wine underwent an extended maceration on the skins to further develop structure and complexity before being pressed off to barrel. Both primary and secondary fermentations were completed with indigenous yeast and flora.

Aging process:
Stainless Steel.
Main aromas and flavors:
Berry fruit, plum fruit.
History Awards: