Wines

wines
2006 Barbera

This fruit comes to us from the Sierra Foothills where the long, cold nights mean an extended �hang time� to ripen the fruit. The grapes were bin-fermented and then left in the bins to extract everything we could before pressing out the wine into French barrels. Gustavo had never tasted a Barbera before this fruit came in and said he simply wanted to taste the fruit and juice to decide which yeasts and barrels he wanted to use to showcase the fruit. The results are a rich, juicy, mellow wine. There are aromas of ripe plums, spices and raspberry. This is a great wine for braised dishes as well as hearty pasta dishes.