Our very popular 2014 Barbera is beautifully balance of dark fruit and French oak flavors. It makes another great summer sipper or a great food wine.
Blend Composition: 80% Barbera, 20% Merlot
A dark red color greats you when pouring a glass of this Barbera. Aromas of oak, Marionberry, baked pie and mild spice. This vintage has a little more acid than the 2013 vintage. The flavors hit you with brighter fruit flavors of cranberry and currants. A medium bodied wine that hits high on the palette. The finish is long and smooth with soft chocolate flavors and oak.
Vineyard Source: Coyote Canyon Vineyard
AVA: Horse Heaven Hills
Grower Degree Days: 3164
2014 Vineyard Review
2014 was a hot vintage in Eastern Washington. Coyote Canyon Vineyard had a great vintage and the crop turned out exceptional. Summer was hot but we didn't have a to many days over 100 degrees which allowed the crop to ripen at a nice even pace. When Fall arrived the grapes were ready a few weeks ahead of schedule. The red grapes were handpicked and then destemmed at the winery.
We are pleased and excited to share the wonderful wines from the 2014 vintage with all of you.
This is the third vintage of Barbera wine made at Coyote Canyon Winery. We stepped up production a little because the 2013 was so well received. I love the way this grape works in our Rose program and am starting to feel more comfortable making it into a red wine.
The grapes were handpicked and delivered to the winery in October. Once at the winery they were destemmed into one-ton fermenters. The wine was inoculated with yeast and spent about 3 weeks on its skins while finishing primary fermentation. After fermentation the wine was put into French oak barrels. It took about 18 months for the wine to mature and develop the flavor profile I was looking for. At that point I did my blending trials and added a little Merlot to add complexity and round out the mid palette. We made 90 cases of this wine.
Gold - 2017 Denver International Wine Awards
||Medium Red Wine
||Horse Heaven Hills
||June 29, 2016