We have been producing Barbera from this famed site since 1998. Based on this experience we can safely say that Jim Clendenen has hit it out of the park with this vintage. Bright garnet in colour, this wine offers intense aromas of cherries, raspberries and red currants, with subtle vanilla and white pepper nuances. In the mouth it is juicy and vibrant with all those red berries vying for top honours showcased by the wonderful acidity that typifies great barbera. It is an ideal companion for any dish containing any form of tomato, as well as anything grilled from tuna right through to smoked brisket.
2007 was a typical vintage in Santa Barbara County: sunny and long, with daytime temperature ranges of 50 F to 75 F in spring, 65 F to 85 F in Summer and 40 F to 65 F in fall. The barbera grapes were picked on October 16, 2007 with excellent ripeness at 24.5 Brix, total acidity of 10.8 g/L and pH of 3.0. The wine was aged in older oak barrels for 30 months to incorporate and mitigate the acid. Fining and filtering were not necessary. Tannins are not an issue with this barbera. If the wine is fined, thus moderating the tannins, then the acid will “stick out” after fining. Wines with low pH like this one fall very clear naturally.
We are very excited about this wine as we have yet to taste another barbera we like better even at twice the price.
© Terzetto Wines Ltd, 2010