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 2002 started wet, even before the calendar said it was 2002 - we almost had our seasonal average of rain before the New Year – with January and February being unusually dry and typically cold. We had light rain at the end of March that slowed down budbreak but without causing any major problems. Unsettled weather through spring kept things interesting. More cool weather in May extended bloom, which could have caused uneven ripening. At the end of May we were about two weeks behind 2001. Veraison began in late July, later than average, but earlier than 1998 and 1999. Moving into the final stages of the growing season we were in pretty good shape considering that our summer had been fairly mild. 2002 was a vintage won in the vineyard, beginning shortly after budbreak with shoot thinning, and on through the season with crop thinning to balance the vines and eliminate any damaged or delayed fruit. This work by our growers allowed us to bring in ripe, uniform, high quality fruit with intense flavors and nice natural acid levels.

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 2004. Alcohol 15%, Total Acidity .63, pH 3.84, Residual Sugar .04%. 405 cases produced.

Tasting Notes
Barbera is a “higher tone” wine than most other reds - quite aromatic, but not quite as generously flavored or as tannic as varietals like Zinfandel or Syrah. This version, however, is fuller than most from California: a “serious” wine, which is full bodied and quite complex in flavor (cranberry, blueberry, dark plum, tobacco, toast, and oak), and crisp and long on the finish. Enjoy with pasta with pesto, Spanish omelet, cheese pizza, and osso bucco (casserole of fried veal shanks, tomato, bacon, garlic, and herbs).

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