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Casa Smith Jack's Barbera 2015

  • JD93
  • JS92
  • RP90
750ML / 0% ABV
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  • RP93
  • WE91
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750ML / 0% ABV

Winemaker Notes

The list begins. Earth, blood, orange rind, cold campfire ash, black plum and oregano flowers. Brick,tar, black raspberry, umami and so much more in this unctuous, focused and spellbinding wine. Anabsolute singular expression of Barbera beyond compare, I mean it.

Critical Acclaim

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JD 93
Jeb Dunnuck
I loved the 2015 Barbera Jack's Vineyard, a great expression of the variety offering sweet dark fruits, flowers, toasted spice, and hints of peanut sauce. Medium to full-bodied, it’s silky and elegant, and just a joy to drink. This bottling has also aged nicely and will keep for 4-5 years.
JS 92
James Suckling
This is a rich take on barbera and very different from the Casasmith Northbridge Vineyard. Matured for longer in barriques, it delivers plenty of spiced-berry custard notes and a silky edge to the dense and deep-set summer berries on offer. The palate has a long, smooth and alluring feel. Dense, soft and deep.
RP 90
Robert Parker's Wine Advocate
The 2015 Barbera Jack’s Vineyard offers up a fragrant bouquet of dried flowers, ripe cherries and herbs, followed by a medium to full-bodied, ample and polished palate with a generous core of succulent fruit and no hard edges. It's quite open-knit and seems adapted to near-term consumption.
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Casa Smith

Casa Smith

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An important winegrowing state increasingly recognized for its high-quality reds and whites, Washington ranks second in production in the U.S. after California. Washington wines continue to gain well-deserved popularity as they garner higher and higher praise from critics and consumers alike.

Washington winemakers draw inspiration mainly from Napa Valley, Bordeaux and the Rhône as well as increasingly from other regions like Spain and Italy. Most viticulture takes place on the eastern side of the state—an arid desert in the rain shadow of the Cascade mountains. Irrigation is made possible by the Columbia River. Temperatures are extreme, with hot and dry summers and cold winters, during which frost can be a risk.

Washington’s wine industry was initially built on Merlot, which remains an important variety to this day, despite having been overtaken in acreage planted by Cabernet Sauvignon and Syrah. Bordeaux blends and Rhône blends are common as well as single varietal bottlings. Washington reds tend to express a real purity of concentrated fruit. The best examples have a bold richness, seamless texture, plush or powdery tannins and flavors such as licorice, herb, forest floor, espresso and dark chocolate.

In terms of white wine, Riesling is the state’s major success story, producing crisp, aromatic examples with plenty of stone fruit that range from bone dry to lusciously sweet. Chardonnay and Sauvignon Blanc perform nicely here as well, and Viognier is beginning to pick up steam.

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Friendly, approachable and full of juicy red fruit, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera, but it is also planted in a few nearby Italian provinces and remains one of the most widely planted varieties in the country. Barbera actually can adapt to many climates and enjoys success in California—particularly in the Sierra Foothills—and some southern hemisphere wine regions.

Tasting Notes for Barbera

Barbera is a dry, red wine typically marked by flavors of red cherry, raspberry or blackberry. Warmer sites produce Barberas with intensely ripe fruit and complex notes of cocoa, savory spice, anise and nutmeg. Cooler sites will produce a lighter Barbera with more finesse and intriguing notes of cranberry, graphite, smoke, lavender and violet.

Perfect Food Pairings for Barbera

Barbera’s prominent acidity makes it a natural match with tomato-based dishes, making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers or barbecue.

Sommelier Secrets for Barbera

In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound, at least in Piedmont. In fact, many Piemontese producers today still make a deliciously pure, fruity and unoaked version, intended for earlier consumption. The wine world didn't realize Barbera's potential until Giacomo Bologna's debut of the barrique-aged Barbera called Bricco dell’Uccellone in Asti in the 1960s. Many of the better bottlings of Piemontese Barbera can age gracefully for 10-15 years or more.

YNG383539_2015 Item# 528186

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