In California, while Barbera has been around for over a century, its recent rise in prominence is a result of selective growing and production techniques that maximize its potent attributes. Redwood Valley Vintage A cool wet Spring made for a low yielding vintage and cool summer temperatures slowly ripened the fruit. Warm October sunshine fully ripened the fruit and saved the vintage. This vineyard, planted in 1933, is one of the last old plantings of Barbera in either Sonoma or Mendocino County. It is farmed in the traditional head pruned manner.
Yields are naturally low due to the age of the vines.
Picking grapes well into November is risky, but to achieve optimum ripeness, patience is required. Barbera's natural acidity, high even when the fruit is ripe, provides structure and lengthens the flavors. To print click the link above and then click the print icon after Acrobat Reader loads.