Some have said the best Barbera in the world is grown in the Sierra Foothills. Hard to disagree after this bottle.
Some have said the best Barbera in the world is grown in the Sierra Foothills. Hard to disagree after this bottle.
by NUCLEAR_BLUMPKIN
5 Comments
NUCLEAR_BLUMPKIN
Popped and poured, opened up nicely after 15 mins in the glass and stayed consistent from there.
Appearance: Deep tawny with brick edge. No solid sediment, but murkier by the last glass of the bottle (pictured).
Nose: Dried cherries, fennel seeds, cloves and a bit of oyster sauce.
Palate: All cherries and cranberries for the fruit. The quintessential barbera bramble was very present but more reduced into a mushroom laurel spice box. Long finish. What tannins were there were fine and well integrated with the bramble note, which always presents as a sensation and taste combo for me personally, as opposed to purely a “flavor”. Still more than enough acidity to pair with food, in our case a Berkshire pork chop and broccolli rabe dinner.
I’m not experienced enough in vintage wine to score this one. Just a big fan of the Sierra Foothills in general and that’s why I purchased. This one was certainly past its best days, but still a fun experience. A youthful grape in its homeland, in this case grown stateside in a kindof obscure region, yet still drinking this well at 32 years old.
blueyedwineaux
Amador county Barbera is incredible.
BeaGoodGirlDear
I think the Piedmontese might have a better argument.
Ok-Depth6073
I remember Renwood, they got bought by Schramsberg Vineyards
5 Comments
Popped and poured, opened up nicely after 15 mins in the glass and stayed consistent from there.
Appearance: Deep tawny with brick edge. No solid sediment, but murkier by the last glass of the bottle (pictured).
Nose: Dried cherries, fennel seeds, cloves and a bit of oyster sauce.
Palate: All cherries and cranberries for the fruit. The quintessential barbera bramble was very present but more reduced into a mushroom laurel spice box. Long finish. What tannins were there were fine and well integrated with the bramble note, which always presents as a sensation and taste combo for me personally, as opposed to purely a “flavor”. Still more than enough acidity to pair with food, in our case a Berkshire pork chop and broccolli rabe dinner.
I’m not experienced enough in vintage wine to score this one. Just a big fan of the Sierra Foothills in general and that’s why I purchased. This one was certainly past its best days, but still a fun experience. A youthful grape in its homeland, in this case grown stateside in a kindof obscure region, yet still drinking this well at 32 years old.
Amador county Barbera is incredible.
I think the Piedmontese might have a better argument.
I remember Renwood, they got bought by Schramsberg Vineyards
Wait, who has said that?