S.C. Pannell

Barbera

Hand-harvested, crushed, and traditionally vinified in small open-top fermenters. Left on skins for 13 days before being pressed and sent to French Oak puncheons, 30% new. Fourteen months in oak before bottling.

Full of life and goodness with dark-cherries in kirsch, boysenberry, mulberry, hazelnut, walnut bread, vanilla and smoky paprika. There’s a delightful zeal to the berry-freshness on the finish.
Medium bodied with typical, varietal acidity that drives the flavour and expands the finish. The tannins are there but provide a frame for the acid and flavor rather than the main event.