Full Review

Sobon Estate

Sobon Estate
2018 Barbera, Amador County

Pair this wine with:
Beef Cheese Pasta Pork

Category: Barbera

Date Tasted:
Country: USA
Alcohol: 14.8%
87 Points
Silver Medal
Highly Recommended
$17

Sobon Estate
2018 Barbera, Amador County

Pair this wine with:
Beef Cheese Pasta Pork

Category: Barbera

Date Tasted:
Country: USA
Alcohol: 14.8%
Dusty ruby color. Aromas of butterscotch, milk chocolate, brandied cherry, roasted dates, hints of cured meats, and lingonberry jam with a round, vibrant, fruity medium body and a seamless, delightful, medium-long coconut and candied fennel seed finish. A silky, luscious Barbera with earthy undertones.

Tasting Info

Wine Glass Style: Fruity, Juicy & Smooth & Rich & Full
Aroma Aroma: butterscotch, milk chocolate, brandied cherry, roasted dates, hints of cured meats, and lingonberry jam
Taste Flavor: coconut and candied fennel seed
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Baked Ham, Meat Loaf, Lasagna
Bottom Line Bottom Line: A silky, luscious Barbera with earthy undertones.

The Producer

Sobon Wine Company, LLC

The Producer
12300 Steiner Rd.
Plymouth, CA 95669
USA
1 209-245-4455

Barbera

Wine Glass Zinfandel.jpg
Serve in a Zinfandel Wine Glass
Barbera is a hearty, spicy red, produced most notably in Italy's Piedmont region as well as in California, especially in Sonoma, where it was brought there by Italian immigrants in the 19th century.

Barbera is a distinctive red wine as it has very high acidity as well as very light tannins. Given the acidity, it is an ideal choice at lunch with salumi, as the acidity cuts through the fat of the meat.

It is the most widely planted red variety of Piedmont and most versions are straightforward, slightly rustic wines that are meant for simple foods such as pizza and lighter pastas. However over the past twenty years, producers- especially in the Asti province - have made more "serious" versions of Barbera d'Asti, aged in small oak barrels. These are riper and more weighty versions, light years away from the traditional style.

California has some representative examples, with ripe blackberry fruit and light spice, yet Barbera has yet to receive the same attention as many other red varieties in the state. Most are best consumed young with grilled meats.