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Wine Details
Price:
$19.00 per bottle
Description:
Bright, juicy, tangy and mouth-filling. Sour cherry and sweet candied fruit combine with boysenberry and blueberry to tantalize your taste buds. Barbera ripens late in the season and prolonged heat spell in 2003 allowed us to let the fruit hang on the vine for a slow and complete maturation. Our very ripe fruit balances Barbera's naturally high acidity creating a soft, lush wine. Fruit-driven you can drink it now or cellar it for up to five years. Grown on steep, north facing slopes, the vineyards yielded approximately 4 tons per acre. The juice spent 15 days on the skins and was fermented with native yeasts. The wine was pressed-off into barrels, using only 20% new oak to preserve its delicate fruit character. Aged for nine months in French barrels.
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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.
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