Once known as a peasant wine, this grape has grown to be one of the most widely planted varietals in the Piemonte region of northwestern Italy. Today, Barbera is one of the most exalted grapes of this rugged mountain region. It arrived with Italian immigrants in California in 19th century and adapted well to the coastal volcanic soils. When produced in low yields and treated to barrel ageing it can make extremely exciting wines. This represents our 26th vintage of Barbera and we are one of the oldest producers continuing producers of this wonderful variety.
This Barbera has a deep purple garnet color with complex aromas and flavors of juicy blackberries and red currant with hints of earth and toasty oak. Medium tannins and a great natural acidity lead to a finish that is clean and mouthwatering. This is a wine for immediate enjoyment or one that will age for many years.
This Barbera is excellent when served with braised lamb shanks, wild mushroom lasagna, venison scaloppini, grilled Portobello mushrooms, and hard-aged cheese.
Background: Once known as a peasant wine, this grape has grown to one of the most widely planted varietals in the Piemonte region of northwestern Italy. Today, Barbera is one of the most exalted grapes of this rugged mountain region. It arrived with Italian immigrants in California in 19th century and adapted well to the coastal volcanic soils. When produced in low yields and treated to barrel ageing it can make extremely exciting wines. This represents our 23th vintage of Barbera.
Vineyards: Warm sunny days, cool nights and excellent exposure produce grapes that are superbly balanced and rich in fruit flavor. Two different vineyards in Mendocino County comprise this blend. 54% from the Chevalier Vineyard overlooking beautiful Lake Mendocino and 46% comes from longtime friend and grape grower Skip Lovin, owner of Burke Hill Vineyards located in the western foothills above the Ukiah
Valley.
Winemaking: All grapes were hand-harvested at an average of 25 degrees brix and fermented in small open-top stainless steel fermenters for two weeks at 85 degrees F. After a gentle pressing, the wine was aged in 10% new combination of heavy-toasted French, American and Eastern European Burgundy oak barrels for 36 months.
Winemaker Comments: This Barbera has a deep purple garnet color with complex aromas and flavors of juicy blackberries and red currant with hints of earth and toasty oak. Medium tannins and a great natural acidity lead into a finish that is clean and mouthwatering. This is a wine for immediate enjoyment or one that will age for many years.
Food Pairing: Excellent when served with braised lamb shanks, wild mushroom lasagna, venison scaloppini, grilled Portobello mushrooms and hard-aged cheese.
Blend: 100% Barbera
Cases Produced: 800
Alcohol: 14.8%
Total Acidity: 0.72
pH: 3.49
Residual Sugar: 0.4% (dry)
