This is one of my favorite vintages for our Barbera that I've yet released. The heady aromatics on the nose melded with a rich silky palate creates one incredible wine.
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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.
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.
2018 is one of those stand out wines that just makes you stop after smelling the wine and say "wow" the aromatic complexity of the vintage is so dense and stunning shifting more towards bright floral red from compared to the darker meaty notes of the previous vintages. This is one of my favorite wines of our 2018 vintage.
Different in the 2018 Vintage we chose to ferment the Barbera in temperature controlled stainless tanks, this allowed us a longer cold soak extraction period and more precise temperatures during the active fermentation zones.
On the nose vivid lush cherry and black fruit mingle on the nose accented with soft aromatic hints of floral and sweet oak. Lush on the palate, with big soft tannins and dark ripe cherry finishing in lingering vanilla and cocoa.
|Wine Type||Red Wine|
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