Transcript Amador County’s Mediterranean Connection

Growing Gold on the Vines
OR
What you need to know to become an expert
on the best BARBERA’s in California!!Researched
and Compiled by: Dick Minnis
Seminar Outline
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History of Barbera
Viticulture of Barbera
Shenandoah Valley’s Terroir
Why that Matters
Barbera Wine Styles
Food Pairings
Italian Barbera Country
History
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Originated in Piedmont around Monferrato and was
well established by the 13th Century
Earliest Historical reference around 663AD
Third most widely planted Italian Varietal
Believed to have grown spontaneously from seeds of
local varieties….DNA evidence indicates it is
genetically related to Mourvedre
Il Barbera vs. La Barbera
Forty Niner’s believed to have brought Barbera to
Amador County
Barbera Acreage
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Comparative Acreage in 1982
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State – 1897 acres
Sierra Foothills – 1 acre (Amador Co.)
Comparative Acreage in 2007
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State – 7503 acres
Sierra Foothills – 250 acres (Amador Co. 151)
Barbera Acreage
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Plantings prior to 1982
State 1897 acres
 Sierra Foothills 1 acres (Amador Co.)
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Barbera Viticulture
Adaptable but thrives best in poor soils
 Needs pruning to check vigorous
growth
 Naturally acidic grape
 Likes warm days and cool nights
 Resistant to pests, disease, and mildew
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The Grape
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Medium size bunches
Pyramid shape
Deep blue oval medium sized berries
Medium sized 5 lobed leaf w/tormentose
Often needs extensive hang time to soften
acids and ripen tannins
Usually picked from late Sept. to early Oct.
Recognized by violet red fall color
Barbera Grapes
Mediterranean Climate
Shenandoah Valley
Amador County Wine Country
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Amador is a typical Mediterranean climate
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Temperature: generally moderate with a comparatively
small range between winter lows and summer highs.
Precipitation: almost all measurable moisture occurs in
winter.
The Distance from the coast and elevation have a
significant impact on temperature extremes.
The Delta Breeze and the mountains to the East
provide significant nighttime cooling.
Why a Mediterranean Climate Matters
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Minimum Barbera Requirements
1600 Hours of Sunshine per year…(200 sunny 8
hour days).
 Temperature greater than 50o F for at least 2500
hours per year…(104 days).
 an annual mean rainfall of at least 23 inches.
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These are only general guidelines…for
example; planting on a South facing slope can
lower the sunshine requirement.
Climate’s Effect on Grape Physiology
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Photosynthesis – sunlight stimulating chloroplasts to
produce color and sugar….ceases at sunset regardless
of temperature.
Phenolic Ripening – development of Varietal specific
flavors and tannins….. continues at night if
temperature remains above 50o F….but stops if
temperature exceeds 100o F day or night.
Acidity – Grapes perspire their acidity ,
consequentially those grown in warmer climates
typically have lower acidity than those grown in
cooler climates unless the grape is naturally acidic.
Sierra Foothills 2,600,000
Surface Acres
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Elevation generally between
1000-3000 feet.
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6,163 acres of Vineyards or 1.3%
of the State’ 471,887 acres.
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Shallow Mountain soils stress
the vines, giving moderate/low
yields of high quality grapes.
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Mediterranean Climate
significantly influences the
quality of Amador Grapes..
Barbera ‘08
8000
30
7000
25
6000
20
5000
State
Sierra AVA
4000
3000
State
Sierra AVA
15
10
2000
5
1000
0
0
Barbera
Barbera
% Barbera Acreage
State – 7503 acres
Sierra AVA – 250 acres
or 3.3%
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2008 State Fair Medals
Barbera Total – 27
Barbera Sierra AVA – 22
or 81.5%
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Barbera ‘09
8000
40
7000
35
6000
30
25
5000
State
Sierra AVA
4000
3000
15
2000
10
1000
5
0
0
Barbera
Barbera Acreage
State – 7503 acres
Sierra AVA – 250 acres
or 3.3%
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State
Sierra AVA
20
Barbera
2008 State Fair Medals
Barbera Total – 37
Barbera Sierra AVA – 25
or 67.5%
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Barbera Wine Styles
Amador Co. definitely produces La Barbera
 Reduced Yields give better balanced Fruit
 Young Wines have a Fruity Floral Nose
 Accents of Red Fruits and Black Cherries
 Lush Plum, Hints of Spice and Black Pepper
are all possible
 Young Wines have a Dark Ruby Color that will turn
Garnet then lighten with Brown Edges
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More Style
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High in Anthocyanins and Natural Acidity
Low in Tannins
Barrel Aging adds Complexity and Stabilizes
Color
Peaks in 6-8 years from Vintage but well made
Wines can easily last a Decade
Think Cab with Higher Acid and Lower
Tannins
Food Pairings
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Absolutely Great Food Wine
Serve cool - let it breathe (15-20)
Acidity and Fruit go with nearly everything
Pasta, Tomato Sauces, Grilled Meat Dishes,
Barbecue Chicken, and Pizza to name a few
Generally not a match with most Seafood or
salads with vinegar dressing…smoked Salmon
being an exception.
Thank You for Listening
Questions ???
Now,…lets see what
you’ve learned as we
work our way through a
vertical tasting of the
2002 through 2007
Bray Vineyard Barberas!