Interesting article in today’s SacBee by MikeDunne (one of my most favorite writers) on AmadorCnty Barbera:
DunneOnBarbera
He focuses on DarrellCorti’s suggestion that Amador’s best wine just might be made by blending Barbera w/ Zinfandel. I recall the Montevina Montagnaro that CaryGott made at Darrell’s behest. It was, indeed, a lovely wine.
Anyway…a good read.
Tom
Very interesting article - thanks for the link, Tom. I’ve thought for many years that Amador Barbera was the best in California, and that it may be that county’s most successful grape variety. I never gave much thought to the blending issue, though, so very glad to read Mike Dunne’s article.
Interesting article, thanks Tom.
Terra d’Oro planted a mixed-black vineyard with the intention of making a field blended Zin, but used Barbera to fill the role that Carignane would typically play. We tasted it several years ago and found it to be quite average.
I’m not sure what they’re doing with this now. It’s not listed in their current wines but there is an orphaned page for it: http://terradorowinery.com/shr-zinfandel.php
Pretty much speaks for all the Terra d’Oro wines I’ve had, Larry.
Tom
Indeed. 