Cecil Zerba’s winemaker, Brent Roberts, blended in some Zinfandel (17%) to take this Barbera to another level. There’s a sense of jamminess with the mix of rich cherry and boysenberry, joined by savory and herbal notes. The integration of oak and well-balanced tannins provides some panache and leads to a gorgeous finish. While the Italian red varieties typically scream for food, its structure makes this remarkably approachable. Suggested pairings include mushroom dishes, lamb-based stews and lavender-infused dark chocolate. Qualifying award: San Francisco Chronicle (gold)
Rating: Double Platinum • 96 points
Production: 243 cases
Alcohol: 14.5%
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