2014 Barbera

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2014 Barbera

We now have 6 acres of Barbera planted in two blocks, located on our winery ranch. We have two clones of Barbera planted: CVT 171 (medium to large clusters) and AT 84 (small clusters) both from Piemonte, planted on a low vigor root-stock called 420-A. Our original Barbera block was planted in 1998, and we subsequently planted 4 more acres gradually since then. Barbera generally ripens in late September here in Dry Creek. It retains remarkably high levels of acidity at maximum sugar ripeness.

VINTAGE: 2014 was an excellent vintage for us. The much-publicized drought conditions of 2014 created a warm, dry, summer, followed by good harvest conditions. The yields were lower than those previous in 2012 and 2013, which resulted in an early harvest. We harvested our Barbera September 11th, 15th  and 23rd, at 24 to 26 degree brix, with high acidity. 2014 will best be remembered for producing dark, intensely fruity wines with the kind of acidity one normally only finds in Italian Barbera.

WINEMAKING: Our approach to making Barbera is pretty straightforward. The grapes were de-stemmed and pumped through a peristaltic pump into both open and closed stainless steel and concrete tanks. After a five-day cold soak, the fermentation started naturally with indigenous yeasts. The wine was pressed at dryness. We age our Barbera for 11 months in a combination of aging vessels including French Burgundy barrels and 620-gallon foudres. Using small, new barrels for aging Barbera provides tannin and texture while the foudres preserve fruitiness.

STYLE/DESCRIPTION: This 2014 vintage Is one of the most concentrated and full-bodied Barberas we have ever made. It possesses deep color, exotic fruit and floral aromas, with a juicy mouth-feel and solid acidity. While Barbera is all about fruit and acidity, this 2014 has the depth to age 3 to 5 years. — MJU

HARVESTED: September 11, 15, 23, 2014
BRIX AVG: 24.1-26.6
BLEND: 100% Barbera
AGING: 10 Months 620 Gal Foudres, French Oak BOTTLED: 8/26/15 CASES PRODUCED: 770
ACIDITY: 7.2 g/L pH: 3.44 ALCOHOL: 14.3 %