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Small Lots Barbera 2016

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Availability: In stock

CA$35.00

Quick Overview

Sandhill Estate Vineyard - 13 rels

Small Lots Barbera 2016

FLAVOUR PROFILE
Deep ruby red colour with a wonderful bouquet of red plum, cedar chest, baking spice and earth.
This medium to full-bodied wine has smooth, velvety tannins and classic, bright, food-friendly acidity.
Juicy, fruit-forward flavours of red plum and cherry mingle with notes of earth.
Plum, cherry, spice, leather, black tea and oak linger beautifully on the finish.
A great wine for cool evening sipping or enjoy with mushroom or meat sauce based lasagna; meat or cheese stuffed ravioli; pappardelle with rabbit or lamb; cheesy eggplant parmesan; red sauce pasta dishes with sausage or meatballs or mushrooms, along with grated Parmigiano Reggiano; veal parmesan; Pecorino, Grana Padano cheeses and cured meat platter; gourmet pizza topped with roasted tomato, mozzarella, basil, grilled eggplant and roasted red pepper. Serve at a cool room temperature of 16 to 17°C.


GROWING CONDITIONS
Te spring began with a blast of heat and a quick start to the season. Summer and fall cooled slightly allowing a slow, long ripening season, ideal for red varietals, and for expressive aromatic whites. The valley saw slightly wetter than normal conditions; however, the vineyards remained healthy. The southern Okanagan Valley experienced 1635 GDD (Growing Degree Days), representing higher than average heat units.

WINEMAKER NOTES
“An early dose of heat in 2016 kicked off the growing season and provided a longer ripening period for the Barbera to reach its full expression. The Barbera planting is at the base of the cliff at the southern tip of our estate vineyard. The accumulated heat offered by the cliff, results in fully ripe grapes with moderate acidity. Careful attention by our vineyard manager to limit yields to a single bunch per shoot, brings full, ripe flavours and smooth, velvety tannins. This vineyard captures the true expression of Barbera.”
- Sandy Leier, Winemaker
Wine Making  Gentle crush, then fermented in small open top fermenters with Brunello yeast.  Full malolactic fermentation for a supple mouth-feel.  Aged in a mix of new and older American and French oak barrels for 20 months in a climate-controlled cellar.
Wine Analysis Alcohol 13.8% Dryness Code 0 Sugar 0.6 g/litre TA 6.7 g/litre pH 3.7 Cellaring Enjoy now to 2021 Release Date June 2019 Barrels Produced 13 CSPC# 533133 PID# 1114457

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