The 2017 vintage was a difficult one to start, coming off one of the coldest winters in Eastern Washington’s history. Despite a late frost, our fruit survived. As spring turned into summer, Mother Nature delivered an ideal growing season, long enough for the fruit to fully ripen and short enough to ensure we could harvest before poor weather arrived.
The poor, sandy soils and skills of vineyard managers Kent Waliser and Lacey Lybeck, are the perfect match for the varietal as they help control the vigor, putting more energy into the fruit. The vineyard is located close to the Columbia River and greatly benefits from the cooling effect of the river, which allows for full flavors at reasonable brix.
Barbera is extremely difficult to grow; it takes the correct site and a dedicated vineyard manager to allow the fruit to express its full potential. We started making Barbera from Sagemoor Vineyard in 2006.
Our 100% Sagemoor Vineyard Barbera shows a nice vibrancy in the glass.
Our 100% Sagemoor Vineyard Barbera shows a nice vibrancy in the glass leading to fresh raspberries, bing cherry, violets on the nose.
The fresh and bright acidity covering your palate from start to finish keep you enticed with every sip. As one of our truly wine club exclusive wines we hope this wine will brighten your day.