Bargetto La Vita Regan Estate Red 2014 Front Label
Bargetto La Vita Regan Estate Red 2014 Front LabelBargetto La Vita Regan Estate Red 2014  Front Bottle Shot

Bargetto La Vita Regan Estate Red 2014

    750ML / 13.3% ABV
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    750ML / 13.3% ABV

    Winemaker Notes

    2014 was a fantastic vintage for our three Italian varietals at Regan Vineyards. The weather was warm and dry with cool nights and light fog in the mornings. In the 2014 La Vita blend, Dolcetto leads the way at 50%. The Dolcetto brings aromas and flavors of black cherries, licorice, and black pepper. At 29% of the blend, Refosco contributes notes of blackberry, currant, and plum. These two darker, more full bodied components are balanced nicely with the bright acidity and classic cranberry notes of Nebbiolo, making up the final 21% 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. This wine is ready to drink now, but can be cellared for another 5-10 years if you prefer. Recommended pairings include creamy cheeses, rich Italian dishes, tri-tip, and meatballs.

    Blend: 50% Dolcetto, 29% Refosco, 21% Nebbiolo

    Critical Acclaim

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    Bargetto

    Bargetto

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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...

    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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    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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    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.

    EPC38009_2014 Item# 506466

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