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Shannon Reserve Barbera 2014

Barbera from High Valley, Lake County, North Coast, California
  • WE90
0% ABV
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Winemaker Notes

The Shannon Ridge Betsy Vineyard Barbera is a well balanced wine with deep garnet and ruby tones. It has aromas of raspberry, Bing cherry, vanilla, and spice. The flavors include ripe cherry pie, cracked black pepper, and sweet red fruit. It is full bodied, rich and lush, with a silky finish.

Critical Acclaim

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WE 90
Wine Enthusiast
Spicy, peppery, charred oak aromas meet rich blackberry and boysenberry flavors in this expressive, full-bodied and dry wine. It's rather heavy on the oak, which serves to add complexity and firm tannin, keeping it well-structured through the spicy finish.
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Shannon Reserve

Shannon Reserve

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Shannon Reserve, California
Shannon Reserve wines are sourced from the finest vineyard blocks of Home Ranch and Vigilance Vineyards. Barrel aged for 20+ months, these are age worthy wines.
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High Valley

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Sitting on the northeast side of the Clear Lake appellation, this warm area boasts multiple soil types that allow growers a lot of flexibility and experimentation with grape varieties. While Sauvignon blanc is a mainstay, this zone excels with Zinfandel, Petite Sirah, as well as other less common varieties like Barbera and Tempranillo.

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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.

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.

EPC50571_2014 Item# 393338