BACIGALUPI

The names of Helen and Charles Bacigalupi were given to me by Michael Martini. I was looking for more fruit to grow my brand and as the Martini family has several acres in the heart of the Russian River Valley I called my pal Michael. He did not have any fruit available (remember this was mid 90’s when fruit was scarce) but gave me the Bacigalupi’s name and number. Charles is a retired dentist who practiced in Healdsburg. In the late 50’s, wanting a more rural life than Healdsburg had to offer they bought their first ranch along Westside Road and soon had planted grapes along side the existing orchards.

Imagine my surprise when Charles took me to visit the location of available fruit. The vines were old and miserly, farming was organic and very hands off. I was worried until Charles explained that the rest of the block went to Williams-Selyem and that they seemed rather happy. I called up Burt Williams and Bob Cabral who indicated that indeed they were happy with the fruit, it made up to 60-70% of the Russian River Valley blend. I took my first 4 tons in 1996.

To really round out the story…….I was serving lunch one lovely spring afternoon at my house with some consumer friends and my mom was there as well. I was asked to discuss vineyard sourcing in more detail and as I mentioned the Bacigalupi Vineyard my mother spoke up and said, "not Charles Bacigalupi the dentist in Healdsburg?". I said, "yes, the very same". Not long after that my mom presented me with a photo of her 5th grade class with her in row three, middle, and Charles sitting in row one……next to my Uncle Marsh!

Well, family ties don’t bring lesser prices but you can imagine the fun of working with old family friends and sharing stories. I do think that I get more goodies from the family orchard than the other winery buyers……..

This vineyard is on 8 X 12 spacing with 454 vines to the acre. Age has taken its toll and perhaps 20% of the vines are dead. Yields are 1.0-1.25 tons per acre. Plant material is definitely Wente scion wood as the Bacigalupis tell the story of traveling to Livermore to visit with Carl Wente and procurring cuttings from his vineyard. Rootstock is St. George. The Bacigalupis continue to farm today as they have for 40 years, native grass crop that is allowed to go to seed, no pesticides or herbicides, and no tilling. Other than pulling seconds we leave this block on its own. This vineyard always ripens first and marks the beginning of every harvest.

Soils are in the Arbuckle series. A typical profile is of a well-drained gravelly sandy loam, brown to pale-brown in color. Subsoils are a gravelly clay loam, pale-yellow to yellow-brown and the substratum, at a depth of 72 inches, is very pale-brown, medium acid sandy clay loam. These soils formed in alluvium from sedimentary and basic rock. They are on smooth terraces, and toe slopes of low-lying hills. Elevation here is around 150 feet with annual rainfall from 30-40 inches. Natural vegetation is chiefly grass, low shrubs, and scattered oaks.

Wines from this block have the aromas and flavors of the black fruits, including a briary blackberry, and cassis. There is often an undertone of green tea and rosemary.

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