Winemaker Notes
Bright cherry, followed by a deeper black cherry. Aromas and flavors of grilled meats, not just fruits. Texture of cocoa powder on the palate with lingering cocoa flavor on the finish.
Professional Ratings
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Wine Enthusiast
Steve Clifton captures freshness and vibrancy like few winemakers. This bottling shows deep and inviting tones of olallieberry, dill, anise, lavender and lilac on the nose. Powerful boysenberry fruit is lifted by spicy black pepper and even a chile zest on the palate, where strong acidity and firm tannins ensure long aging potential. It still needs a little time.
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Wilfred Wong of Wine.com
I used to think that the New World could never make a Barbera worthy of the best Piemontese efforts—I was wrong! The 2013 Palmina is fresh, juicy, and crisp. The wine’s red fruit flavors and high acidity make it a perfect match with savory braised meat dishes. I can now enjoy one of my favorite grape varieties, and I won’t have to buy only Italian or fly across the Atlantic to do so. (Tasted: February 8, 2017, San Francisco, CA)
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.
Today it is an integral part of the greater Santa Barbara County wine region, but at one time the village, Los Olivos, was a stop on the Wells Fargo stagecoach line.
PMAPA13BARB_2013 Item# 157771