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Wine Details
Price:
$32.00 per bottle
Description:
Born of red, iron rich mountain soils, warm sun drenched days and cool breezy nights we can’t think of a better area to grow our Barbera grapes than Richard Martella’s 20+ year old Fiddletown vineyard. Barbera is a notoriously high acid grape, the warm sierra foothills have proven to be a stellar area for this northern Italian varietal.The grapes were picked in early October, crushed to small open top bins and fermented for 10 days on their skins, at which point they were pressed to barrel. We use our old Pinot Noir barrels, all Tonnellerie Francois Frere French oak, to age the Barbera. It rested on its lees for three months and racked two times prior to being bottled unfiltered.
Our Barbera is always luscious and forward, often exhibiting flavors of plum and black cherry. The 2003 version also has hints of cranberry, smoke and clove on the perfumed nose. The palate is defined by more ripe fruit flavors and smoke. The finish has the hint of vanilla and brown spice. It is a powerful wine, yet still balanced. The varietal’s characteristic acidity is present and freshens the palate and lengthens the finish. I see no reason not to drink this wine today, yet it will certainly hold in the bottle for another 5-7 years. Tomato sauces, Barbeque and other powerfully flavored dishes would set this wine off perfectly.
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