This California-style Barbera has a beautiful red garnet color with very expressive aromatics full of blackberry and cherry pie notes punctuated by spicy cinnamon, licorice and vanilla. The classic high acidity of Barbera is present but balanced by medium bodied tannins, fruit flavors, and a toasted marshmallow finish.
Barbera pairs nicely with herbaceous Northern Italian cheeses or blue cheeses. It also pairs well with higher tannin vegetarian foods like root vegetables and braised greens. Try it with wine-braised mushrooms or mushroom bordelaise, rich meats, and hearty pasta dishes. Barbera is traditionally an approachable wine, and therefore not one to fuss over pairing, just enjoy it!
Upon arriving at the winery the Barbera grape bunches were destemmed and the berries were crushed. We serendipitously received a harvest of Sangiovese the same day and Taylor made a game day decision to add a small amount into the tank with the Barbera. Those crushed grapes cofermented in tank for several weeks, with daily pumpovers, until fermentation was complete. We then blended in 20% Zinfandel to help balance with the naturally racy acidity of the Barbera and pressed the blended wine to barrel for aging.
A blend of 75% Barbera, 20% Zinfandel, and 5% Sangiovese. 126 cases produced.
Aged in 25% New American Oak and 75% 3rd use French Oak barrels for 18 months.
93 Pts., Editor’s Choice, Wine Enthusiast