The Wine Alley USD 11.99 750ml

Montevina Barbera 2008

Winemaker's Notes:

The grapes are hand-picked, destemmed, gently crushed, then sent to stainless steel fermentation tanks. Because of the dependably gentle tannin levels of the varietal, we can use techniques to maximize extraction during fermentation. Once inoculated the tanks undergo daily “drain and return” treatments. The tanks are completely drained of their juice then the juice is returned to the tank over the skins that had formed a cap on the juice. This ensures more juice contact with the skins and feeds the fermentation more oxygen than a regular “pumpover” treatment. The fermentation is extended a full two weeks allowing more time for extraction and intensity of aroma and flavors. The wine was then aged for 12 months using small amounts of French oak to accentuate the sweet cherry cola flavors of the Barbera grape.

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Montevina Winery:
Winemaking is art, science, passion and a healthy dose of voodoo. At Montevina, we got our start in 1970 in the Sierra foothills and released our first wines in 1973. We quickly became well-known for our robust, full-flavored red wines, especially Zinfandel and Barbera, and proceeded to inspire a well-deserved revival of this region’s historic wine industry

External Reviews for Montevina Barbera

External Review
Source: Bowery And Vine
03/29/2011

Black cherry and toffee aromas, and ripe, blackberry and pomegranate flavors with hints of toasty graham crackers.



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Tasting Notes:

The 2008 Montevina Barbera continues the tradition of delicious Montevina Barbera. This Barbera boasts lovely bright colors and inviting aromas of cherry and spice. Flavors of cherry cola swirl with warm vanilla and juicy fruit. The wine is bright on the palate and it finishes rich and soft, with lingering fruit and exotic spices. This is a soothing sipper that fits well in almost any culinary occasion.

The grapes are hand-picked, destemmed, gently crushed, then sent to stainless steel fermentation tanks. Because of the dependably gentle tannin levels of the varietal, we can use techniques to maximize extraction during fermentation. Once inoculated the tanks undergo daily “drain and return” treatments. The tanks are completely drained of their juice then the juice is returned to the tank over the skins that had formed a cap on the juice. This ensures more juice contact with the skins and feeds the fermentation more oxygen than a regular “pumpover” treatment. The fermentation is extended a full two weeks allowing more time for extraction and intensity of aroma and flavors. The wine was then aged for 12 months using small amounts of French oak to accentuate the sweet cherry cola flavors of the Barbera grape.

Dietary Information: Organic


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