This wine boasts a deep, inky maroon hue typical of Charbono. Aromatically, it’s chock full of dark fruit and earth notes; pomegranate, plum, tart cherry, and wild blackberry with a touch of forest floor. Firm, integrated tannins and significant structure in the mid-palate give it enough body to age for another 5 – 8 years.
These grapes were 100% destemmed and fermented in tank with gentle punchdowns. We pressed the wine off the pomace right before fermentation was complete to help avoid extracting too much seed tannin given that Charbono is such a tannic grape.
Aged in light toast French oak for 12 months. Light toast oak encourages more fruit character.
The earthiness of Charbono can pair well with barbecued foods, smoked beef brisket, cheeseburgers with bacon, beef and barley stew, pot roast, or even macaroni and cheese with truffle and wild mushrooms. Try with cured meats and aged hard cheeses. Enjoy upon release with our Chef Lisa Scott’s Wild Boar Bolognaise!
Charbono, also known as Bonarda and Douce Noir, is a grape variety from to the Savoie region in France, a region that is part of the French Alps and was once part of Italy. It is believed the Etruscans, some 3,000 years ago, worked with this grape. It is not widely planted in the United States. In the 1970s Charbono became something of a cult favorite in Napa Valley's Calistoga. It is widely planted in Argentina, where it is known as Bonarda.
97% Charbono, 3% Petite Sirah
78 cases produced