February will be just as exciting as January after all! David Tate, winemaker for Barnett Vineyards, will be in store on Tuesday, February 9th to taste through Barnett's newest releases. Be the first in Connecticut to taste the newest vintages from Barnett Vineyards and do so with the winemaker himself! What a terrific opportunity. We'll start pouring at 6:00 PM and continue a little later than normal. We'll go until 9:00 PM.
2008 Barnett Sangiacomo Vineyard Chardonnay
Winemaking Notes: The grapes were harvested in the early morning where the cool fog kept the grapes fresh prior to their delivery to the winery. The grapes were whole bunch pressed and kept overnight in a cool tank to allow the solids to settle. The next morning the juice was inoculated and moved to barrel (25% new) for the primary fermentation. Every barrel began malo-lactic fermentation naturally. Each barrel was monitored for flavor profile changes throughout the malolactic and stopped at the perfect point resulting in approximately 18% of the malic converting to lactic acid.
Tasting Notes: This chardonnay has an immediate aroma of white peaches, honeysuckle and jasmine spice. This is complimented by moderate amounts of fig and soapstone minerality. The medium richness on the palate is surrounded with flavors of cream custard and honeydew melon, while the viscosity is balanced well with the fresh malic acid that comes through on the finish. This Chardonnay is fresh and vibrant now but will develop additional complexity over the next 6 to 7 years (2010-2016).
2008 Barnett Tina Marie Vineyard Russian River Pinot Noir
Winemaker Notes: All three clones were individually cold soaked for 5 to 6 days in small open top fermenters. Half of the lots were inoculated while the other half were fermented by natural yeast adding another layer of complexity to the blend. Gentle restricted pump overs occurred for an average of 9 to 11 days. The wine was allowed to sit on its lees for 5 to 6 months in barrel and closely monitored for any changes in flavor profile.
Tasting Notes: The nose of the 2008 is filled with spicy cherry and white pepper. Floral aromas surround the asian spice characteristic common in our Tina Marie pinot. The wine is lush and the mid pallet continues with fresh cherry and anise, with slight granite minerality. The tannins are softer than in previous years, and a vibrant spine of acidity runs through the wine. The wine is soft and elegant in its youth, but the spice and mineral complexity will become more apparent over the next 5-6 years (2010-2016).
2008 Barnett Savoy Vineyard Pinot Noir
This wine is so new it's not even on Barnett Vineyard's website. But here's some background. Richard Savoy has focus and vision when farming his Anderson Valley vineyard. Located near the small town of Philo 25 miles from the Pacific Ocean and surrounded by rolling coast hills and wooded mountains. We source a multitude of clones off of several areas on his small vineyard. A loam clay is the predominate soil type along with the coastal climate that creates Chardonnays with distinct fruit and minerality along with Pinot Noirs that are bold, complex and age worthy. Barnett's wines grown from these vineyards are extraordinarily limited and are primarily sold directly from the winery. Not so on Tuesday!
2006 Barnett Spring Mountain Cabernet Sauvignon
Winemaker Notes: The grapes for this wine are sourced from their Estate and from neighboring York Creek, Crowley and Spring Mountain Vineyards. Each Vineyard block was fermented and aged separately for 12 months then blended followed by further aging. This wine was aged for 18 months in French oak barrels with 65% new. The addition of 6% Cabernet Franc brought up the spice in the nose and gave the wine a little more backbone.
Tasting Notes: This opaque deep purple wine has immediate cassis on the nose, with large amounts of graphite, and ground pepper. Deep cooking chocolate, black licorice and vanilla bean tones are also prevalent. The palette is rich with big black currant, more pepper and vanilla as well as the classic spring mountain black earth. The tannins are firm and chalky with crisp mountain acidity to balance. More cassis and chocolate linger on the long finish. The wine is very young and time, given time in the cellar, will develop beautifully over the next 12-15 years.
