HARVESTED:SEPTEMBER 27, 29, 2017
BRIX AVG: 26
ACIDITY: 7.8 g/L
ALCOHOL: 14.5 %
AGING:11 MONTHS FRENCH OAK BARRELS 20% NEW
CASES PRODUCED: 905
VINEYARD: We now have 6 acres of organically farmed Barbera planted in two blocks, located on our winery ranch. Our 2018 comes from two vineyard blocks. a 2-acre vineyard planted in 1998 and another 2 acres planted in 2007. Both Barbera vineyards are clone CVT 171 from Piemonte, planted on a low vigor root stock called 420-A. Barbera generally ripens in late September here in Dry Creek. We routinely reduce the crop by 35 to 50% to facilitae more even ripening and concentration. Barbera retains remarkably high levels of acidity at maximum sugar ripeness.
VINTAGE: 2018 was an excellent 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 27th at 26 degree brix, with high acidity. 2018 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 2018 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. The '18 is a tad more fruit forward than the 2017. While it may age longer, I would drink now through 2022. —MU