 |
|
Wine Details
Price:
Description:
Blended with 22% Mourvedre, this light-bodied wine has aromas of Bing cherry and black tea, with hints of honeysuckle and oak on the finish.
|
|
Varietal Definition
Barbera:
A red-wine grape of Italian origin that produces sturdy, tannic wines capable of aging. Barbera is widely planted in Italy’s Piedmont region, where it accounts for half the total acreage. Most California Barbera is grown in the Central Valley and finds its way into generic or proprietary blends. The Sierra Foothills, Paso Robles, Santa Clara and Sonoma, where very warm days are moderated by cool nights, produce some of the state’s best varietal Barberas. The fruit is naturally high in acid, which it retains very well, even in hot climates. Barbera grapes are also high in anthocyanins, but only low to moderate in tannin content. The resulting wines are deep, purplish black in their youth, but tend to early browning and lightening as they age. Tannin from oak aging can help somewhat to stabilize color.
|
Mourvedre:
As long as the weather is warm, Mourvedre ably tolerates a wide variety of soils. It is popular across the south of France, especially in Provence, where it is responsible for the greatness of Bandol, and many a fine red Cotes-du-Rhone. It is often blended in Chateauneuf-du-Pape; Languedoc makes it as a varietal. Spain uses it in many areas, including Valencia. In the United States, Mourvedre remains a minor factor for now, pursued by a few wineries that specialize in Rhone-style wines. The wine it produces can be quite pleasing, with medium weight, spicy cherry and berry flavors and moderate tannins. It ages well.
|
|