Herbaceousnessousness
TASTING NOTES:
2021 Jacob Franklin Red - “Bright, fresh fruit aromas dominate, with Barbera bringing red cherries, raspberries, and blackberries, while Sangiovese adds hints of dried herbs, violets, and plum. Medium-bodied, with the Barbera’s higher acidity creating a refreshing, vibrant feel, balanced by the slightly more tannic and structured Sangiovese. Medium to long finish, with the fruit lingering and a touch of spice from the Sangiovese. The acidity keeps the wine refreshing, making it an ideal companion to food.” (AbV 14.1%, pH 3.47, TA 7.0 g/L)
2019 Jacob Franklin Barbera - “Highly aromatic including showing sweetly fruited notes, red licorice and violets. The palate features an immediately noticeable mouthwatering freshness of acidity with flavors of red plum, red cherry and a long-lasting brightness and tartness of primarily red berry fruits. It also lingers with an herbaceousness and light gravelly in texture, tannins.“ (AbV 14.1%, pH 3.39, TA 6.7 g/L)
2023 Jacob Franklin Red - “This captivating blend hailing from the Sierra Foothill’s is a harmonious combination of Barbera from the Cardanini ranch in Camino, CA and Sangiovese from the Naggiar Vineyard in Grass Valley CA. Grown between 1500-3300 feet of elevation this wine presents a bouquet of dark berries, hints of spice, and a touch of oak.“ (AbV 13.9%, pH 3.41, TA 6.5 g/L)
VARIETALS: 2021 Red is 67% Barbera, 33% Sangiovese. 2023 Red is 73% Barbera, 27% Sangiovese. 2019 Barbera is 75% Barbera, 25% Sangiovese.
BARRELS: 10-17 months in neutral oak.
PAIRS WITH: N/A
THAT REMINDS ME OF: Herbaceousness.
A word that both exists yet also does not, because word programs give it the squiggly red line. The root of it, herbaceous, comes directly out of Latin. No etymological middle-men. We later added a -ness to the end to indicate there is a quality of being herbaceous, perhaps specifically to describe wines.
