2022 Barbera D'Amador
Tasting notes
Barbera is an Italian grape variety planted in California around 1880 and still thriving. Our Barbera d'Amador is made solely from grapes cultivated in our Estate Vineyard. It is an authentic wine with a deep color and rich in natural acidity, making it an ideal accompaniment to food. Bright notes of red cherry, cranberry, and cedar define the medium-bodied profile of the wine.
| Download Wine Notes |
| Vintage | 2022 |
| Varietal | Barbera |
| Appellation | Sierra Foothills |
| Sugar | DRY |
| Aging | 10% new French Barrels for 18 months. The rest in used barrels |
| Alcohol | 14.50% |
| Volume | 750 ml |
| Bottling Date | 01/16/24 |
| Artificially Carbonated | No |
| Sparkling Wine | No |
93 pts James Suckling v.22
Refreshing acidity and light tannins make a great frame for the brilliant raspberry and red cherry flavors in this well-balanced, medium-bodied wine. The structure firms up as you sip, and the vibrant fruit flavors keep pumping. Drink now or hold. — Jim Gordon
90 pts Wine Enthusiast v.21
This is an easy red to sip and savor. Ripe red cherry, boysenberry, and strawberry blossom out of the glass, alongside complementary notes of tarragon, cinnamon, fennel, black pepper, and crushed violets. The palate offers a modest acidity, resolved and chalky tannins, and a clean finish. Allow to open for 30 to 40 minutes for best enjoyment. — Stacy Briscoe
91 pts Wine Enthusiast v.20
A plethora of aromas and flavors greet the nose and palate, recalling blackberry, black cherry, blueberry, tart black plum, fresh violets, chocolate, toasted cedar, cumin, cardamom, and black and white pepper. Freshness rides through the center thanks to the elevated acidity, while fine-grained tannins add a touch of texture and solid backbone. It's interesting and engaging from the start through the lingering finish. — Stacy Briscoe
91 pts Wine Enthusiast v.19
Vivid red-cherry, cranberry and cedar flavors light up this medium- to full-bodied wine. Light tannins, good acidity and a welcome sense of concentration make it more delicious with each sip. — Jim Gordon
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2023
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