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Barbera was not something that we had high on our list of varieties to work with after coming to Texas. That has changed and we’re glad it did. It’s not a common variety and is often seen as lesser, but we think this Robert Clay version deserved it’s own bottling. To be sure it’s a big wine at 14.8%, but it carries it well. With those big bones comes big flavors, like we bottled a huge ribeye steak that we just butter basted in a cast iron skillet. Don’t be afraid, just let its velvety texture wrap you up and keep you safe and warm this winter.
Robert Clay Vineyards
Harvest August 3rd 2018
13 days primary and aged 10 months in neutral barrels
Complete malolactic fermentation
20ppm SO2
56 cases