VARIETAL & VINEYARD: This 100% Barbera comes from our 2-acre vineyard located on our winery ranch. It is planted on 420-A rootstock, which is used extensively in Italy because of its 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: 2008 was the first year we have ever really had to deal with frost damage. Frost damage occurs in spring and is troublesome because it reduces the crop, and causes uneven ripening. When the primary shoots are frost-burned the vine reacts by growing secondary shoots which will set fruit that is two to three weeks behind the primary bunches. We only harvested crop from the primary shoots, which helped us maintain uniform ripeness. Harvest took place the first week of October, with the grapes showing excellent flavors. This was slightly later than expected due to the cool weather in September. Our yield was a meager 2 pounds per vine.
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 allow fermentation to begin with indigenous yeasts. Once pressed and pumped into barrels, we stir the lees (batonage) to assist with malo-lactic fermentation and enhance the wine’s texture. We age 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 varietals, Barbera benefits from the tannin and creaminess of new oak, without losing fruit.
STYLE/DESCRIPTION: Similar to our previous vintages, our 2008 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. Don’t let this wine make old bones! Drink now and over the next two years. MU
Harvested: 10/2/08
Blend: 100% Barbera
Total acidity: 0.80g/100ml
Alcohol: 14.7%
pH: 3.42
Bottled: 12/7/09
Aging: 13 months in French oak, 25% new
Cases Produced: 280 cases