2013 Was a very warm growing season in Washington State. Summer was consistently hot day after day. Temperatures cooled off mid-September for a perfect finish to the growing season, yielding a
big increase in flavors and overall concentration.
Our Barbera comes from Sagemoor Vineyard where the management team meticulously prunes and attends to its special needs. Barbera in Washington can be aggressive and difficult. The soil composition at Sagemoor is sandy which makes the plant struggle a bit--this helps control the vigor and, coupled with the vine management, the flavors are intensified. We added 10% Syrah from Pepper Bridge Vineyard which contributes black cherry, mouthfeel depth, and savory notes.
I make this wine because I love to drink it, it is so easy to enjoy, no big tannins, no funky flavors, no pretending here, just mouthfuls of big cherry and other red fruit flavors supported by enough acid to make it totally refreshing. By using 100% neutral oak, you get the full expression of the grape in your glass.
Our fruity, medium-bodied Barbera is vibrant with a smooth texture and ripe fruit flavors.
NOSE: charcuterie, smokiness, white pepper, jolly rancher mixed berries
MOUTH: dark berries and cherry, boysenberry, blueberry, blackberry, integrated acids, nice long mouthfeel very balanced with rosehips and white chocolate finish
FOOD & WINE PAIRING: grilled salmon, roasted chicken or turkey