The 2016 Barbera has rich concentrated cherry fruit with violet, lavender, vanilla and nutmeg spice.
This estate grown Barbera comes from a leased vineyard in Placerville. This steep hillside vineyard had been mined for gold during the Gold Rush. It is on an ancient river bed with round river rock and very well drained soils.
The grapes were sorted and de-stemmed. Musts cold soaked for 3 days then inoculated with cultured yeasts. Manual punch downs were carried out three times a day, with a total maceration time of 14 days. This wine was aged 30 months in French and American oak.