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Renwood Winery Amador County Barbera 2002

Barbera from Sierra Foothills, California
    0% ABV
    • WE90
    • W&S89
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    0% ABV

    Winemaker Notes

    The 2002 Barbera is a ruby purple color that displays aromas of boysenberry, blueberry, and chocolate. Bright, well-balanced acidity with a rich mouth feel are evident on the palate, finishing with lingering persimmon and vanilla flavors. The acidity gives the wine a classic Italian character. A perfect compliment with any hardy meal. Barbera is the most widely planted red wine grape in the Piedmont region of Italy. It has emerged as the noble Italian varietal of Amador County. The elevation, soil, and warm climate of Amador County is perfect for growing Barbera fruit. Out Amador Barbera consists of four vineyard blocks including our Estate Vineyards.

    Critical Acclaim

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    Renwood Winery

    Renwood Winery

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    Renwood Winery, Sierra Foothills, California
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    Surrounded by some of America's oldest Zinfandel vineyards, Renwood Winery is located in the picturesque California foothills of the Sierra Nevada Mountains. Renwood produces world-class award winning wines from Amador County and the Sierra Foothills. Boston native Robert Smerling founded Renwood in 1993. Mr. Smerling fell in love with Amador County’s rich history and magnificent vineyards. A plan was set in place to build one of America's premier Zinfandel wineries.

    Wine production has grown from 2,500 cases in 1993 to over 100,000 cases today. The critics all agree Renwood produces consistently exceptional wines that cover the spectrum from big, bold, jammy Zins to wonderfully balanced Syrahs and Barberas.

    Renwood's Grandpere Zinfandel which comes from their Grandpere Vineyards is the oldest known clone of Zinfandel in America. All grapes are handpicked and fermented in small lots, then aged in oak barrels to preserve the unique character of each vineyard.

    Sierra Foothills

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    Originally a source of oenological sustenance for gold-seeking miners of the mid-1800s, the Sierra Foothills was the first region in California to produce wines from European grape varieties. Located between Sacramento and the Nevada border, this area’s immigrant settlers chose to forgo growing the then-ubiquitous Mission grape and instead brought with them superior vines from the Old World to plant alongside mining camps.

    Zinfandel has been the most important variety of this region since its inception, taking on a spicy character with brambly fruit and firm structure. Amador and El Dorado counties, benefiting from the presence of volcanic and granite soils, are home to the best examples. Bold, robust Rhône Blends and Barbera are also important regional specialties.

    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.

    In the Glass

    Barbera is typically marked by flavors of red cherry, raspberry or blackberry and backed by a signature zingy acidity. 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 Pairings

    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 Secret

    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 the work of Giacomo Bologna in Asti in the 1960s. His debut of the barrique-aged Barbera called Bricco dell’Uccellone revealed this grape's true potential. Many of the better bottlings of Piemontese Barbera can age gracefully for 10-15 years or more.

    WWH33R05A2_2002 Item# 74518