By Jessica Yadegaran
Friday, July 9th, 2010 at 10:28 am in Corkheads.
Once again Chaim Gur-Arieh achieves balance when it comes to the fully extracted wines of the Sierra Foothills. This may be my favorite wine of his yet because it does justice to the genetics of this Italian grape and food wine.
Barbera, the most widely planted grape in the Piemonte region, is known for its tart cranberry and pomegranate flavors and balanced acidity. Gur-Arieh’s version is true to that but with the richer blackberry flavors that can only come from the longer hang time under the strong California sun.
The wine ($24) was aged in French and American oak barrels for 10 months and has 13 percent Zinfandel and 8 percent Primitivo blended in, I’m guessing, for color, structure, and complexity. They made 900 cases of this wine, and you can order it on the C.G. Di Arie winery website.