Shane Collins knows there’s a hungry market in the adjacent Sorrento’s Ristorante for wines made with Italian varieties. In the past, these grapes have been destined for Collins’ popular Sinistra blend, but here’s the first standalone bottling of Barbera from Dr. Bob Jankelson’s vineyard. It’s tough to argue with the timing. The nose hints at boysenberry syrup over blueberry pancakes, joined by a dash of cinnamon, cocoa powder and vanilla extract. On the attack, there’s a supple entry with flavors of black cherry, chocolate and cola. The pleasing structure of blueberry acidity and slaty tannins should pair nicely with Sorrento suggestions of Bolognese, Chicken Parm or hard Italian salamis.
Production: 115 cases