Nice nose with hints of ripe plums and dark cherries and a light touch
of oak. The purple-black color with nice weight in the glass makes it a
swirlers delight. The taste is silky and fresh with flavors developing
all along the palate. The finish is long and develops slowly into a big
The Bella Grace Barbera has a unique flavor profile, produced
from independent barrel aging of five wines from diverse vineyards;
Baartman, Cooper, Crain-Sleeper, Karmere, and Wilderotter. Each
is family-owned vineyards within 5 miles of our wine cave & winery
in Amador County. Specifically sourced to maintain the exceptional
terroir of the Siera Foothill region and Amador barberas.
The overall goal of our barbera oak protocol is to frame the fruit,
minerality, and body distinctive of each vineyard’s unique terroir. Our
cave -aging environment is unique to Amador county and maintains a
stable 57-degrees every day of the year.
We age and care for each vineyard lot separately over the course of
22 months in 22% new French oak. The 2018 vintage is a true barrel
selection blend of all five vineyards, sourced from a majority of large
500-liter french oak “puncheon” barrels, with the remaining aging in
our “Big Bertha” 30-hectoliter barrel and standard baroque.
Barbera is the utility player in the wine cellar affording you plenty
of forgiveness when it comes to food and wine pairings. Try with
tomato, basil, garlic and olives, grilled pork chops, big steaks, and a
favorite of ours: spicy braised pork tacos!
The wine is a beautiful light garnet color with nice weight in the glass. On the nose, get hints of spice, developing with chocolate and craisin notes. The wine starts with bright flavors of ripe cherry, dark plum and a trace of fig. This Barbera has a lovely mouthfeel that produces a long and juicy finish.
The Barbera has a unique flavor profile, produced from independent barrel aging of five wines from diverse vineyards; Baartman, Cooper, Crain-Sleeper, Karmere, and Wilderotter. Each is family-owned vineyards and is within 5 miles of our wine cave.
Barbera is well-known as a late-developing wine grape, maintaining high acid deep into ripening. When it comes to sourcing from each vineyard, we will test and taste the fruit, patiently waiting for the right combination of sugar and for the acid to drop while still hanging on the vine. Each vineyard lot is harvested separately, based on our criteria for exceptional fruit quality. While creating more labor, this method produces wonderful diversity of place for our Barbera.
The overall goal of our Barbera oak protocol is to frame the fruit, minerality, and body distinctive of each vineyard’s unique terroir. We age and care for each lot separately over the course of 21 months in 30% new oak. The 2017 vintage is a true barrel selection sourced from a combination of 225-liter French oak barrels, large 500-liter French oak “puncheon” barrels, and one 30 hectare-liter French oak barrel we affectionately call “Big Bertha.” Our cave-aging environment is unique to Amador county and maintains a stable 57-degrees every day of the year.
Food Pairing Notes
The wonderful acidity of the Barbera wine pairs well with robust food flavors. Try it with polenta, tomato-based dishes, spaghetti and meatballs, grilled or roasted lamb, mushroom risotto or grilled sausages.