VINEYARD: We now have 6 acres of organically farmed Barbera planted in two blocks, located on our winery ranch. Our 2016 comes from clone CVT 171 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: 2016 signaled the end of the three-year drought by providing a fairly normal growing season. Cool August weather extended the growing season and helped provide color, body, and acidity in our Barbera. The yields were low due to our crop-thinning regimen which facilitates concentration. We harvested our Barbera September 10th, at 26.3 degree brix, with high acidity. 2016 is another example of why we feel Barbera is an excellent grape to grow in the inland valleys of Sonoma county.
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 10 -11 months in French Burgundy barrels, about 20% new. Using small, new barrels for aging Barbera provides tannin and texture.
STYLE/DESCRIPTION: This 2016 represents our classic style of Barbera, which is quite similar to the full-bodied Barberas from Italy’s DOCGs in Asti, Monferrato, and Nizza. It possesses deep color, exotic fruit, spice and floral aromas, with a juicy mouth-feel from solid acidity. This 2016 is one of our most full-bodied Barberas, thus it has the potential to age a little longer. I would drink in 2019 up through 2022. - MU
HARVESTED: SEPTEMBER 22, 2016
BRIX AVG: 26.3
BLEND: 100% BARBERA
ACIDITY: 7 g/L
ALCOHOL: 14.6 %
AGING: 11 MONTHS FRENCH OAK BARRELS 20% NEW
CASES PRODUCED: 725