I been looking for a good Sonoma Valley Barbera. I searched the various winery sites, and came to two conclusions:
The primary source for most wineries was Kunde or Sebastiani, IIRC;
now, Bedrock Vineyard provides to Enkidu, Ledson, and Ravenswood.
I have seen that Mayo Family Winery offers a bottling of Kunde-sourced Barbera from prior to the rip-out/replant.
I often go in search of a varietal (Carignan, Mourvedre, etc) from a certain area, and try to learn everything I can about that expression of the grape.
I haven’t given up on the main varietals offered by the winemaking community. I simply am fueled by the hope of new discoveries - wines that will expand my understanding of what wine can be. My latest order online was for a Sebastiani Bin 132 Barbera (circa 1968?). I have heard that these old school reds (“Burgundy”, “Table Wine”) are often still good drinking.
So, my point (if there is one 
) is that I would appreciate any guidance in seeking out good Sonoma Valley/Sonoma County Barbera wine. Thanks for your help!
Unti makes a really nice one. All estate fruit. Kind of expensive at $38, any reason not to just enjoy something like Vietti Tre Vigne?
I’ve liked the Unti, too, though I was less keen on the current release (2012?) when I visited around New Year.
My thoughts exactly, Anthony - with a raft of available choices from Piemonte at all different price points, why search for a Sonoma version that will in all likelihood be more expensive?
A Louis Martini Barbera from the late 50’s consumed in the late 90’s may be the best Cali red I’ve ever had.
Does Lou Preston still make Barbera?
Amphora makes a nice one. Not sure where they source it from though.
The Unti isn’t Sonoma Valley, though.
Dry Creek Valley, I’d be fascinated to hear the terroir differences affecting Barbera between the two.
I have nothing against Dry Creek. I am just trying out Sonoma Valley for a while…
Mike Martini said that the 1956 L. Martini Barbera was 51% Monte Rosso Barbera / 49% Petite Sirah. The Barbera grape juice was pumped over the skins (probably Hayne fruit)
SonomaVlly kinda restricts things when it comes to Barbera.
I’ve had some good Barberas from MuscardiniCllrs. But their Barbera grapes come from the PauliRanch up in Ukiah.
So probably not what you’re looking for.
Tom
Martini pumped the barbera over zinfandel.
Funny, I stopped by the Enkidu tasting room today to say hi to Paul and he said, “You wanna try something different?” He poured me the Bedrock Vineyard Barbera. I’m not a Barbera drinker by any means so I have little to compare it to. It came off ripe, a bit red with licorice and some fig with aggressive tannins. I found it interesting but not something i would seek out. YMMV.
Thanks, Brian. I bought two Sebastiani Sonoma Barbera bottles today. Bedrock sourced fruit, and cheaper…
Tom, I am sure I will get around to Dry Creek, then Mendo Barbera