Nicole Bacigalupi's Page

Yes, it’s bud break time in the vineyard! The bare vines, dormant all winter, are just starting to spring back into action. The fuzzy white buds in the early-ripening varietals (Chardonnay and Pinot Noir) are now bursting open to reveal the very first of the tender green leaf tips. This is the first emergence of growth that will eventually bear fruit. Most often vines in the Russian River Valley will break later because of the cooler climate and fog cover that can linger in…

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When guests come for a tasting at the winery, they are often pleasantly surprised at the flights of wine we offer for tasting. "Wow we get to try a 2004 Pinot Noir, that's great!. We've only been able to taste 2007 wines." I receive many questions from consumers, distributors and restaurants owners who taste our wines, and by far the most common question is: why are you just releasing 2005 wines? The answer to the question comes in a few parts. When John Bacigalupi and Tyler Heck first… Continue

By far the most common question that we get when we are out pouring wine or at an event is: “Who is John Tyler?” Good question, right? Well, besides being the tenth President of the United States, John Tyler is also the namesake of our family’s wine label–two first names combined to represent one common goal: John Bacigalupi and Tyler Heck.



John Bacigalupi is my father and also the vineyard manager for the Bacigalupi Vineyards located… Continue

Born on September 9th, 1924 my grandfather, Charles Bacigalupi grew up on a quiet street in the suburbs of Santa Rosa, California. His mother, Olive Gaddini (Olie) was a homemaker and artist. His father, Albert Bacigalupi ran the local market named after the family; Bacigalupi Market, first established by his father Natale in the early 1900’s.

As a child he attended the local schools all the way up to… Continue

Although we are pretty early into the 2009 season things are moving along smoothly in both the winery and the vineyard.



We have begun harvesting Russian River Pinot Noir and have so far crushed 12 tons of Wente Clone and 5 tons of Pommard Clone which increases our production slightly from last year.



Although this is a vintage where acid levels tend to be higher we were still able to achieve physiologically mature fruit. In… Continue