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Bargetto La Vita Regan Estate Red 2013

Other Red Blends from Santa Cruz Mountains, California
  • WE92
13.7% ABV
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13.7% ABV

Winemaker Notes

Each year, Bargetto's signature La Vita blend is comprised of the same three grapes: Dolcetto, Nebbiolo, and Refosco, but the percentage of each is ever-changing. In 2013, the Dolcetto was back on top, making up 41% of the blend. The 2013 Dolcetto is full bodied, rich, ripe, and full of flavor. Black cherries, baking spices, and black pepper highlight the flavor profile of the Dolcetto. At 33% of the blend, Refosco is another powerful wine that brings notes of blackberry, currant, and plum to the table. These two heavy hitters are balanced nicely with the bright acidity and classic cranberry notes of Nebbiolo, making up 26% of the blend. This blend is greater than the sum of its parts, with each component adding layers of nuance and complexity. Aged a lengthy 30 months in fine oak barrels, this wine will continue to get better as its rich tannins soften, and its bottle bouquet develops. Enjoy through 2020 and beyond.

Recommended pairings include creamy cheeses, rich Italian dishes, tri-tip, and meatballs.

Critical Acclaim

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WE 92
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Rich aromas of baked black plum meet with hibiscus, mint and a perfume-like lavender oil on the nose of this blend of 41% Dolcetto, 33% Refosco and 26% Nebbiolo. It's very flavorful yet not heavy on the palate, with crushed blueberry, gravel and lilac flavors. The vibrant acidity will allow these elements to converge in years to come. Drink 2018–2028.
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Bargetto, California
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The Founders...

At the turn of the century, brothers Phillip and John BARGETTO (seated above) emigrated from Piedmont, Italy and later established BARGETTO winery in 1933. They brought with them years of Italian wine-making history. Wanting to highlight the distinct quality of their mountain-grown wine, Phillip and John decided to label their first wine with the designation "Select Mountain Vineyard" to showcase where the grapes were grown.

The Next Generation...

The BARGETTO Family winemaking heritage continued with John's son, Lawrence, who during the 1960's and 1970's introduced modern technology such as stainless steel fermentation and added new Santa Cruz Mountains varietals such as Pinot Noir and Chardonnay. He also instituted the Chaucer's line.


Today, the third generation of BARGETTOs direct the operation of the winery, which stands as the oldest California winery producing Santa Cruz Mountains wines. We have continued our pioneering spirit with the establishment of a new Santa Cruz Mountains Vineyard in Corralitos, California (Santa Cruz County), where we have planted Chardonnay, Merlot and Pinot Noir. In keeping with our family heritage, we plan to experiment with the northern Italian varieties.

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Santa Cruz Mountains

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A rugged and topographically diverse cool-climate appellation with a rich history, the Santa Cruz Mountains AVA stretches from Half Moon Bay, just south of San Francisco, to the northern border of Monterey County. Elevations range from 800 feet to upwards of 3,000 and microclimates vary substantially depending on which side of the mountains the vineyards lie; cool ocean winds and fog play an important role here. This can be a challenging region in which to grow grapes, but it is well worth the effort. Santa Cruz Mountains wines are noted for balanced acidity levels, often showing great aging potential. Wine has been made here since the 1800s, most notably from the legendary Ridge Vineyards, whose Monte Bello vineyard garners international admiration.

Pinot Noir, Chardonnay and Cabernet Sauvignon are the stars of this region, while Merlot and Zinfandel also perform quite well. Organic and sustainable vineyard practices are becoming increasingly common.

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Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

EPC35803_2013 Item# 423172