WINEMAKER'S
NOTES:
The wine balances ripe, concentrated fruit and a supple texture with the firm acidity characteristic of Barbera. Dark cherry and floral aromas lead to rich, mouth-filling plum, berry and black cherry flavors with hints of spice, and a touch of almond and chocolate. The balance and acidity make it a versatile wine for a wide range of foods, but we must admit that it sends us combing through our Italian cookbooks and/or cleaning off the grill.
APPELLATION:
Napa
Valley
VINEYARDS:
This vineyard is in Wooden Valley, in the southeastern part of the Napa Valley appellation, on a narrow bench near two streams. It mainly produces high quality Merlot and Cabernet Sauvignon, but a block of Barbera represents an inspired match of climate and clone.
The main Barbera clone has small, loose clusters and small berries, in sharp contrast to much of the Barbera grown in California, which typically has much larger clusters and berries. The clone is so obscure it doesn't have a formal name that we know, so we refer to it with the name of the UC Davis professor who maintained it. What we do know is that its grapes translate into consistently deep color and concentration.
VINTAGE:
Very hot weather in late August and early September made this the earliest harvest yet from this vineyard. The grapes produced deep color and ripe, concentrated grape flavors, combined with the crisp acidity inherent in this northern Italian varietal.
COMPOSITION:
Barbera
100%
AWARDS:
Gold Medal
- Taster's Guild
Best of California, Gold Medal, 95 points
- California State Fair
Gold Medal
- San Francisco International Wine Competition
Gold Medal
- Florida State Fair
