2009 Barbera

Please Note: This wine is currently Sold Out

VARIETAL & VINEYARD:  This 100% Barbera comes from our 2-acre vineyard located on our winery property.  It is planted on 420-A rootstock, used extensively in Italy because of its desirable low-vigor.  The vines are planted to high-density spacing (4’x 6’) near the creekside section of the property.  This section of our vineyards is the coolest on the property, which tends to extend the growing season or “hang time” for our grapes.

VINTAGE/HARVEST:  2009 was an excellent vintage across the board for us.  We had a moderate to cool growing season that pushed harvest back to the first week of October, about 1 to 2 weeks later than normal. The grapes were able to develop mature flavors while they maintained solid acidity. The long growing season also contributes to this wine’s dark color. I think this is the best in a long line of good vintages for our Barbera.

VINIFICATION:  After de-stemming and light crushing, the Barbera must was pumped into open and closed stainless steel fermentation tanks.  After a five day cold soak, we allowed fermentation to begin with indigenous yeasts.  Once pressed and pumped into barrels, we stirred the lees (batonnage) to assist with malo-lactic fermentation and enhance the wine’s texture.  We aged our Barbera for 11 months in French Burgundy barrels, 25% new. While we are careful not to use too much new oak aging for Italian varietal wines, Barbera benefits from the tannin and creaminess of new oak, without losing fruit.

STYLE/DESCRIPTION:  Our 2009 Barbera possesses deep color, exotic fruit aromas, a juicy mouth-feel, and solid acidity.  The wine’s vibrant acidity will remind you of drinking exciting modern-style Barberas from Piemonte, which we love.  It is my favorite wine to serve when I don’t know what’s for dinner because Barbera is so versatile. Barbera this concentrated can age, but I wouldn’t let this wine make old bones!  Drink now and over the next two years.

Harvested: 9/26-9/27/09                                                                  Blend: 100% Barbera

Total acidity: 0.78g/100ml                                                                  Alcohol:  14.6%

pH: 3.45                                                                                                            Bottled: 8/30/10

Aging: 11 months in French oak, 25% new                                    Cases Produced: 620 cases