Varietal
Barbera is a dynamic and versatile grape variety that originated in the Piedmont region of Italy. Referred to as the “people’s wine”, Barbera accounts for about 40% of all wine produced in that region. A vigorous and versatile variety, Barbera can display a broad range of styles reflective of its specific microclimate or vinification. It is known, in particular, for its deep ruby color, full body and approachable tannins. In California, Barbera’s popularity is growing due to its versatility and the increased interest in Italian wines and cuisine.

Vintage
Vintage 2000 began with the warmest winter on record, which gave way to a very warm spring punctuated by a record heat spell in mid-June. The warm weather moved us two to three weeks ahead of schedule. A more temperate summer followed, allowing the grapes to ripen evenly. Harvest began three weeks ahead of “normal” in late August.

Vinification
The wine was fermented in a small open-top tank for 14 days and punched down by hand daily. Aging was done in older French oak barrels for 17 months to soften the wine and preserve the bright fruit character. Bottled May 2002. Alcohol 14.3%, Total acidity .61, pH 3.76, Residual sugar .06%.

Tasting Notes
When grown in warm, but not too warm, regions like Sonoma Valley, Barbera yields rich, mouthfilling wines with unusual depth of flavor. This wine is well-structured, full and round on the palate with bright fruit flavors of blackberry cherry and plum and a long, long finish. Richer and softer than most Italian bottlings. Serve with roast venison, lamb dolmas and mushroom risotto.

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