2014 Was dry and warmer than average during the growing season, resulting in the earliest harvest ever at Forgeron. This allowed for a wonderful, though compressed, harvest and resulted in an unusual sequence for ripening varietals. As the reds rapidly ripened almost simultaneously, it took discipline to remain patient, but we held off harvest to ensure flavor development. We’re delighted with the result.
Barbera is extremely difficult to grow, it is a high producer that needs space; a little like a boy getting tall and not knowing what to do with his big body. Kent Waliser and his crew at Sagemoor use a ‘one cluster per shoot’ rule and wide spacing to avoid over-crop and needless training of the plant. The soils are very sandy at Sagemoor which allow the plants to struggle a bit, controlling the vigor and intensifying flavors.
We used predominately neutral oak to preserve the aromas and flavors of the grape and allow the characteristics of the variety to shine. For the 2014 vintage, we used American oak which contributed just a touch of spice and hints of coconut.
Vibrant, fresh and uplifting, bursting with berries.
NOSE: lilac, black licorice, plum, blueberry
MOUTH: huckleberry cobbler, ripe currant, rich fruit, pomegranate, bold, spicy with vibrant acids
FOOD & WINE PAIRING: pork loin, BBQ chicken