2016 Rosato di Barbera


List Price: $24.00

2015 Rosato di Barbera, Holland Landing Vineyard (Clarksburg)

Refreshing. Distinctive. Strawberries, pears, a little white peach. A hint of grapefruit and a smidge of black cherry. This Rosato is all about the fruit. Think “crisp,” not “sweet,” with a touch of lemonade in the surprisingly silky finish.

Most rosé wines don’t take themselves terribly seriously—and in our opinion, they shouldn’t have to. Still, a great dry rosé, like our 2015 Rosato di Barbera, is a labor of love that’s “purpose built,” not a happy accident. It takes a lot of smart choices about fruit—we select Barbera from a Certified Sustainable vineyard in the cooler Clarksburg appellation of Northern California—and about yeast, plus a lot of hand labor and the patience of a saint to leave the juice on the skins for just the right amount of time. But it pays off. From the first time we tasted this vintage, we knew we got it right. Give it a taste—you’ll see what we mean.


2015 was a challenging year for many vineyards, with warmer than average temperatures and extreme drought. Because of Clarksburg's unique climate, Holland Landing cooled much quicker than many other sites to provide optimal growing conditions throughout the season; dry farming in the past prepared the vines to manage well with limited water.


Clarksburg, California; vineyard certified sustainable


100% Barbera




0.65 g/100 mL

Residual Sugar:




Malolactic Fermentation:


Barrel Aging:

100% stainless (fermentation and aging)

Harvest Date:

September 15, 2015

Brix at Harvest:


Bottling Date:

February 15, 2016

Release Date:

May 1, 2016

Cases Produced:



Ask Clarksburg locals about vineyard stewardship, and they’ll tell you to see Papa Steve, Stephen, and Mike Heringer, whose 20-acre Barbera vineyard is certified sustainable. No surprise there—they’ve been farming this land for six generations. The unique micro-climate of the sixteen-mile-long, eight- mile-wide Clarksburg appellation has warm summer days that are a bit cooler than nearby Sacramento. Afternoon breezes from San Francisco Bay cool the vines, preserving acidity as the grapes ripen.


This Rosato is “must” with Asian food. It’s also great with barbequed, spice-rubbed chicken or Spanish tapas. There’s enough acidity to stand up to the richness of salmon or creamy, stuffed eggs. And, for summer, it’s the perfect aperitif. (But we never told you to put an ice cube in it!)


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