Winemaker Notes
While Idlewild tends towards lighter and brighter in reds, Barbera is the exception. With such amazing natural acidity, a deeper and more brooding wine can still find balance. The years pent in large format Slovenien oak Botti added an additional layer to the mouthfeel by filling out the tannin profile while also maintaining the freshness. Amarena cherries, earth, pepper like spice, violets, graphite and fresh Santa Rosa plums are aromatic highlights. A full and lush front and mid palate are balanced by the firm and very fresh structure.
Friendly and approachable, 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; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.
A unique appellation placed in between the warm, Sonoma County Alexander Valley and the cooler Mendocino County's Anderson Valley, the Yorkville Highlands’ gravel soils are ideal for Bordeaux varieties and other full-bodied reds.