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.  420-A is well known as a low-vigor rootstock which hastens ripening.  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:  2006 was perhaps a great vintage for our Barbera.  Heavy rains in March were followed by generally moderate weather throughout the growing season, especially during harvest.  This allowed us to pick Barbera at full physiological ripeness without losing Barbera’s distinctive acid balance, but it meant waiting until mid-October to harvest the grapes—the latest pick to date for this variety.  

VINIFICATION:  After destemming and light crushing, the Barbera must was pumped into open and closed stainless steel fermentation tanks.  After a five day cold soak, we turned off the cooling jackets and allowed the wine to begin fermenting from the indigenous yeasts.  The fermenting must was punched down and pumped over for 8 days.  Once pressed and pumped into barrels the wine was racked only once to preserve fruitiness.  The wine was aged for 11 months in French Burgundy barrels, 25% new. 

STYLE/DESCRIPTION:  Similar to our previous vintages, our 2006 Barbera possesses deep color, exotic fruit aromas, a juicy mouthfeel and solid acidity.  The vintage gave us a more full-bodied version than normal.  It will remind you of drinking an exciting modern-style Barbera from Piemonte.  The wine’s moderate tannin and vibrant acidity make it extremely versatile with food.  Don’t let this wine make old bones!  Drink now and over the next two years.