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New Customers Save $30 off $100+* with code OCTNEW
New Customers Save $30* with code OCTNEW
*New customers only. One-time use per customer. Order must be placed by 10/31/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Uvaggio Barbera 2008
Critical AcclaimAll Vintages
Based on our theory - if we grow the right grape in the right place, we can manage to get by with our respective degrees in psychology and geography. (If one of us gets lost then other can figure out why.) However, when you grow grapes in the wrong place, you probably need a Master's Degree from UC Davis to make the wine taste good (if you are lucky). We think we have found the right places in Lodi for growing our grapes and urge you to discover this for yourself and try our wines.
Simply put - we are passionate about wine and we craft ours for people who want to experience something different than your typical California product. While our experience is well steeped in California's traditions, our product is contemporary. We produce these wines somewhat anonymously, relatively inexpensively and eschew the corporate, cookie cutter approach.
Our wines are for people who appreciate expressive flavors delivered with a classic style. You will not read anything about "the right wine is the wine you like” or “find the wine you like and stick with it." You will not find wines from Uvaggio with 16% alcohol and residual sugar (unless, of course, it is intentional) in our portfolio. Our whites are fresh, crisp, dry and rarely exceed 12.5% alcohol. Our barrel-aged reds are rarely over 14.5% alcohol.
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.
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.
In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and un-oaked—abound, at least in Piedmont. In fact, many Piemontese producers today still make a deliciously pure, fruity and un-oaked 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.