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Preston Vineyards Barbera 1996

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Appearance: Deep ruby.

    Flavor and Aroma: Ripe, rich fruit (cherries and raspberries) is highlighted by spicy, leathery, toasty notes. Though typically bright acidity makes the wine refreshing, the texture is soft and round.

    Optimum Drinking Window: 2 to 8 years from vintage.

    Comments: 1996 has given us another lush, delicious Barbera. You could age this wine-but when it tastes so good young, why wait?

    Critical Acclaim

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    Preston Vineyards

    Preston Vineyards

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    Preston Vineyards, California
    Preston Vineyards was founded by Lou and Susan Preston in 1973 with the conversion of an old prune orchard and dehydrator. From those rather crude beginnings evolved a vineyard, a winery and a philosophy grounded in the soils and traditions of Dry Creek Valley. We have a slightly different slant on wines and the wine industry. Part of our story is what we don't do. We don't make Chardonnay, we discontinued Cabernet, and have never made White Zin. I know, blasphemy. We are farmers at heart and approach winemaking as the logical end point of the growing cycle. All our wines are estate grown. We accept as an imperative the responsible husbandry of our soils and farm organically to the extent possible; we have used no insecticides for the past decade. We view ourselves as participants in a dynamic continuum of winemaking here in Dry Creek Valley and respond to historical precedent as well as creative inspiration in the development of our product line.
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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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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.

    STCPS001F96 Item# 8558

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