Our Barbera is produced in extremely limited quantities and is somewhat unique for an Amador Barbera.
Planted in 1993, the vineyard is tended similarly to our heritage Zinfandel vines – head-pruned and dry-farmed. This traditional practice keeps yields low and intensifies the fruit characteristics. The Barbera clone used for this vineyard continually produces a high acid wine (even among Barberas) that pairs well with food – especially tomato based dishes.
Notice the color when first poured in the glass, dark in hue but vibrant in tone. Flavors of plums and cherries predominate the palate with ample acidity in the mouth. Aged in entirely in French oak, this wine offers a smooth lasting finish. Enjoy!