2019 Andis Wines Barbera d’Amador, Sierra Foothills
Barbera is an Italian grape variety that made its way to the Sierra Foothills in the late 1800s and still thrives here today. The variety’s natural acidity and deep color make it a great option for blends but also a wonderful stand-alone wine. It packs in plenty of red and black cherry and pomegranate flavors, rounding them with moderate, well-integrated tannins for a luxurious mouthfeel.
Blend: 100% Barbera
Appellation: Sierra Foothills AVA
Harvest Date: September 25
Vineyard: Andis Estate Vineyard
Soil: Sandy Loam & Decomposed Granite
Fermentation: Temperature controlled Steel Tanks
Barrel Regime: 18 Months in 10% New French Oak
Alcohol: 14.5 %
RS: 0.2 g/L
TA: 6.62 g/L
Bottled: July 2021
Case Production: 575
4x 2019 Andis Wines Barbera d’Amador, Sierra Foothills
12x 2019 Andis Wines Barbera d’Amador, Sierra Foothills
Andis Wines is a modern, boutique winery established in 2010 and located in the heart of Amador County. We produce top-quality wines of balance and character from our Estate Vineyard and some of the finest vineyards in the Sierra Foothills AVA. Our building was built with a green design, focused on sustainability and respect for the environment. Andis Wines are made by our Estate Winemaker Mark Fowler and the consulting team led by Philippe Melka and Maayan Koschitzky. All our wines are Estate Produced and Bottled.
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Hello, here is our review of the 2019 And is Wines Barbera d’Amador:
This is a lovely wine with Big fruit, it has layers of strawberry and cranberry. This is a dry wine, but lends a slight sweetness, but in an under ripe fruit kind of way. It add a full rounded character to the opening and middle.
I see there is only 0.2 g/l of residual sugar, which seems to be the perfect amount.
It’s really easy to drink, little tannin, and big acidity on the finish, if you like that.
I prefer tannic wines, and like Sangiovese and Merlot. My Wife much prefers wine like this, with less tannin and more fruit. She absolutely loved this wine and thought that it would be particularly well suited with food. She didn’t find that the oak stood out much at all.
“This would be awesome as an appetizer or after dinner kind of wine, pairing perfectly with anything creamy.
Goat cheese or brie would be killer here, walnuts or something slightly bitter and nutty. Alternatively, a slice of right chocolate cake would compliment perfectly. I would also go back to this wine for a picnic, brunch or easy drinking moment where something heavy and oak’ed will not do.”
Hopefully that provided you with good information, and I’m happy to answer any questions.
@ScottHarveyWine Hi Scott - Just had your Barbera at a wine tasting I conducted for friends. So much going on in the nose and the palate. I have pulled another one up for a drink soon, but now am reluctant to open it until I am sure I can enjoy it fully.