<H1>2004 "R" Barbera -- Jeff Runquist Wines Shopping Cart</H1>
<B>$22.00</B>
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The success of my Barbera has been extremely gratifying. I have long felt that Barbera is a grape variety ideally suited to the soils and climate of Amador County. In fact I have often speculated that in the future, Barbera may rival if not overtake Zinfandel as the variety of choice in the Shenandoah Valley.<p>
Barbera is a delight to produce. It doesn’t have the dehydration and shrivel problems typical of Zinfandel that lead to stratospheric alcohol levels. It has high acidity and the grapes retain a wonderfully balanced flavor even at very high sugars. The tannins are soft and supple and the wines are not as astringent as other dry farmed varieties. For these reasons Barbera is rapidly becoming a major player in my portfolio of offerings.<p>
As is typical, the color of the 2005 wine is a deep purple to the point of becoming inky. The dense rich aromas are of fully ripened red and black fruits; raspberries, cherries, blackberries and plums. The bouquet shows vanilla and smoke along with milk chocolate and hints of cedar. On the palate, the wine has tremendous viscosity with full juicy red fruit flavors and a rich chocolaty oak component. It is supple, round, and surprisingly soft in regards to its acidity, especially for Barbera. While the wine has structure, the finish is long and harmonious with hints of mineral and oak. The acidity and depth of flavor makes this an ideal wine for cellaring. That is if you can keep from drinking it as it is. Cheers!<p>
Varietal Composition: 100% Barbera<br>
14.5% Alc. 0.75 g/100ml TA 3.33 pH<br>
Oak Regime: 42% American Oak 58% French Oak<br>
Released: January 21, 2006<br>
734 Cases Produced
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<LI>SKU: 04RBARB
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