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2019 Barbera
NEW RELEASE

2019 Barbera
Wine Specs
Vintage
2019
Varietal
Barbera
Appellation
Monterey
Vineyard
Hames Valley Vineyard
pH
3.58
Aging
100% French oak, 6 months 25% new
Bottling Date
Jul 15, 2020
Alcohol %
13.8
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In Stock
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$30.00
 
SKU: 19SVIBA7EMONNA2

Barbera is believed to have originated in northern Italy in the famed Piedmont region, where it is widely planted. It has always played second fiddle to the noble Nebbiolo grape but man, does it have potential! While Barbera can often be seen as a workhorse grape for affordable, quick-to-market wines, there’s a whole other story to be told when it’s grown on primo ground and treated with the love and attention it deserves. The half acre of Barbera planted on our Hames Valley Vineyard receives just that and it is an exceptional example of New World-style Barbera. Our 2019 vintage is bright and appealing, with red fruit flavors of ripe cherry and raspberry with a hint of baking spice and pumpkin bread. The texture is vibrant yet velvety with juicy, supple tannins and an exuberant fresh fruit character.

Wine Specs
Vintage
2019
Varietal
Barbera
Appellation
Monterey
Vineyard
Hames Valley Vineyard
pH
3.58
Aging
100% French oak, 6 months 25% new
Bottling Date
Jul 15, 2020
Alcohol %
13.8
Download
Wine Profile
Vineyard
The grapes for our Barbera are grown on a small, half-acre block on our estate Hames Valley Vineyard. Located in southern Monterey County about 20 miles south of King City, Hames presents ideal conditions and rich soil for growing bold, intense and fruit forward wines. The climate is characterized by a high day-to-night temperature differential, with a variation of up to 50° quite common. The long, warm days allow the intense fruit flavors to develop, while the dramatic nighttime cooling preserves the balance of the fruit and maintains acidity.
Varietal Composition
100% Barbera
Winemaking
The grapes were handpicked, destemmed and crushed into small bins for fermentation. Fermentation was carried out in small lot, open-top fermenters. The cap was punched down twice daily at the height of fermentation to gently increase extraction of color and phenolic compounds. The juice was racked clean to barrels for secondary malolactic fermentation and aging. Barrel-aged for 6 months in French oak (25% new), the wine was bottled unfiltered to preserve the tannin structure and aromatics.
Cases Produced
253