We often hear wineries brag about their low yields -- ostensibly, less fruit on the vine means that what does grow is even more intense and the wine that much more concentrated. (Come to think of it, most of the time its just wineries from a certain nearby valley trying to justify a three-figure price tag for their Cabernet, but I digress.) Barbera brings so much inherent intensity that we hope each year for higher yields to spread some of it out -- no one wants a reduction sauce that got left on the burner too long, as tasty as it may be. 2018 delivered a picture-perfect crop of just over 3 tons to the acre (our largest in a while, though still pretty low) which we picked over five days. After a year in neutral oak, including the first use of the wooden tanks in the Jug Room in fifteen years, its tasting fresh and ready to go. Now we get to appreciate these beautiful flavors -- cherry vanilla syrup, a streak of menthol, stewed cranberries -- but with that often elusive element of balance; thus ensuring that the wine will keep you captivated for at least as long as the rustic and delicious Northern-Italian meal you enjoy it with does.
TA 7.4 gm/L
Grapes are certified organic (CCOF) and our farming practices are Biodynamic. Fermentation is initiated spontaneously without the addition of commercial yeast or malolactic bacteria.
Bottling Date: 10/16/2019
Release Date: 11/20/2019
Cases Produced: 1060
Aging Potential: 5-7 years from vintage
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