2007 "R" Barbera
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Barbera is a delight to produce and is ideally suited to the Sierra Foothills and Amador County perhaps even more so than Zinfandel. Many of the issues that plague Zinfandel are not present with Barbera. Barbera ripens evenly and is not prone to dehydration and the run away alcohols that have become a hallmark for Zinfandel. Barbera has more acid than Zinfandel resulting in a more fruit forward wine with better stability and aging potential. Zinfandel can often be coarse and robust. Barbera on the other hand has tannins that are very supple and suit my style of winemaking very well.
The 2007 wine has a deep purple color with bright hues indicative of its youth and acidy. The aromas are of fully ripened red and black fruits; featuring boysenberries, raspberries, and plums. The bouquet shows vanilla, hazelnut, and hints of mocha and smoke. On the palate this wine has juicy red fruit flavors along with a toasted oak component. While the wine is rich and full the tannins are round and supple. The finish is long and harmonious. I must confess I am guilty of a bit of alcohol creep, the 2007 vintage is 15.2%, and since the 2007 Barbera goes down incredibly easy this makes the 2007 edition of the Dick Cooper Vineyard Barbera a very dangerous wine.
