The fruit for this specific varietal comes to us from the Walker Ranch in El Dorado county. Our Barbera is one of the few varietals we source from outside Calaveras County given that Barbera likes the higher elevations and slightly cooler evening temperatures. The product of a 1960's collaboration between Lloyd Walker and UC Davis, the Barbera clone 6 produces a spicy, age-worthy style of this classic varietal. This vintage will age well and could be cellared for two to five years (if you have the patience).
The 2015 Barbera is both rich, and light-bodied at the same time. This is in part due to the pigments that give the wine its signature near-black color. Yet the fruity notes of are synonymous with lighter wines. Its light tannin and high acidity make it taste almost ‘juicy’.
The product of a 1960's collaboration between Lloyd Walker and UC Davis, the Barbera clone 6 produces a spicy, age-worthy style of this classic varietal.
The nose offers cinnamon and white pepper, yielding to flavors of plums and cinnamon with bright acidity. We suggest this vintage be aged for six to twelve months, and will reward those with the patience to lay it down for two to five years.
Food Pairing Notes
We suggest trying rich dark meats, mushrooms, herbs, blue cheese, and higher tannin foods like root vegetables & braised greens. The idea here is that the bright acidity in the wine will make a rich fatty or high tannin dish complete.