One of four original 1978 trial plantings of Barbera in the Lodi appellation, this field has become one of our favorites to work with. It sits in deep sandy soil in the south section of Lodi that requires a deft hand to maintain good water balance yet yields consistently ripe balanced fruit year after year.
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Lealand Noma approached us our very first vintage back in 2010 and offered us a 1/2 ton of Barbera. He said “If you sell it, pay me. If it doesn’t work, don’t worry about it.” From the first year working with that 1/2 ton we’ve grown the program to well over 10 tons.
Barbera in 2017 was just a bit more restrained than the monstrous previous vintages. This moderate climate allowed us a slightly longer hang time and more developed fruit/tannins. Following our typical pattern for the field, we hand picked the fruit just after sunrise and destemmed it into 1000lb "macro bins" for fermentation. Using these bins makes better wine than tanks, but it is a factor more physical labor to get it completed. Daily each bin needs to have its brix (sugar) and temperature checked before the 2-3 times daily punchdowns begin.
The resulting wine is worth the effort, loaded with sweet spice wrapped in red fruit on the nose, slowly unfolding on the palate into plush ripe cranberry and dried cherry before finishing in lingering charred oak and vanilla
|Wine Type||Red Wine|
|Barrel Aging||21 Months-Medium & Medium Plus Toast French Oak|
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