2018 Barbera

95 Points │ Gold Medal │ San Francisco Chronicle Wine Competition
A light-bodied and elegant Barbera with a bright ruby-red color, fresh fruit flavors, soft tannins, and a long, smooth finish.
Crafted from grapes grown in Northern California's Shenandoah Valley, Amador County AVA, this wine reflects the distinctive character of the historic Sierra Foothills. The vineyard's volcanic soils—primarily sandy clay loam derived from decomposed granite—contribute unique character and depth to the fruit.
This Barbera is crafted using Old World European winemaking techniques and fermented with naturally occurring wild yeast from the vineyard. It is aged for 24–36 months in seasoned, neutral French oak barrels, allowing the fresh character of the fruit to remain at the forefront.
The grapes are harvested at, or close to, 24° Brix, the natural sugar level we consider optimal for achieving the ripeness, balance, and depth of flavor we seek.
Smooth and approachable, this Barbera is an excellent companion for a wide range of meals and is equally enjoyable on its own.
Bright. Fresh. Elegant. Smooth. Award-Winning.
Wine Details
Vintage: 2018
Varietal: Barbera
Region: Shenandoah Valley, Amador County AVA, Northern California
Color: Bright Ruby Red
Body: Light-Bodied
Rating: 95 Points
Award: Gold Medal
Competition: San Francisco Chronicle Wine Competition
Fermentation: Naturally fermented with vineyard wild yeast
Aging: 24–36 months in seasoned, neutral French oak barrels
Harvest: Approximately 24° Brix