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.
Following 2015 the 2016 vintage was more restrained but still yielded a very extracted and intense wine. When fully ripe, the firm Barbera grapes soften and sag on the vine like tiny half full water balloons concentrating with each passing day until harvest. Once we’ve hit target sugar, we regularly visit the field tasting for acid, waiting until the vivid acid falls into balance with sugar and flavor.
After hand picking we sort the grapes again by hand, picking out all of the under ripe fruit and tediously pulling the tiny leaves.
The resulting wine is fantastic, deep, dark and brooding with luxurious layers of ripe black cherry, plum and cedar all accented with soft sweet vanilla and char, lingering on the palate with fat rich tannins.
|Wine Type||Red Wine|
|Barrel Aging||22 Months-Medium & Medium Plus Toast French Oak|
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