2022 Estate Barbera
Walla Walla Valley
Woodward Canyon has been growing and producing Barbera for over twenty years, making the vines among the oldest in Washington State.
In Stock
Wine Specs
Vintage
2022
Varietal
Barbera
Appellation
Walla Walla Valley
Aging
21 months in neutral French oak
Bottling Date
May 16, 2024
Alcohol %
14.6
Wine Profile
Tasting Notes
The 2022 Woodward Canyon Estate Barbera offers a vibrant bouquet of dark red fruits like cherry and plum, with hints of baking spices. Expect a juicy acidity on the palate, balanced by a medium body and fine tannins. The fruit flavors carry through, complemented by notes of black olive. This food-friendly wine boasts a dry, refreshing finish with lingering acidity. Serve at cellar temperature. It is best to enjoy now but with proper cellaring can age up to five years from vintage.
Vineyard Notes
Planted in 1977, Woodward Canyon is the westernmost vineyard in Walla Walla Valley AVA, roughly 15 miles west of Walla Walla, Washington. There are 35 vineyard acres planted and several more acres of green belts that support native species such as western juniper, ponderosa pine, western sagebrush, arrowleaf balsamroot, and perennial wildflowers. Ritzville silt loam over fractured basalt, slope 15-18%, 750-850ft elevation. All grapes are Salmon Safe certified as is the wine.
Production Notes
Woodward Canyon has been growing and producing Barbera for over twenty years, making the vines among the oldest in Washington State. 2022 was a relatively warm and dry vintage with our Estate Barbera vines recovering from the 2021 spring frosts. They produced a normal crop of 2.3 tons/acre in 2022. This 100% Woodward Canyon Estate Barbera was produced from two clones of Barbera; Clone CVT 171 (we refer to this as the Italia) and clone FPS2 (Rauscedo 6), which we refer to as the "American" since it came through the UC Davis FPS program.
The grapes were hand sorted and then destemmed to 1.0-ton, 1.5-ton, and 3-ton open top fermenters. Grapes underwent a 48-hour cold soak followed by inoculation with Prise de Mousse yeast. Daily punchdowns were done by hand, twice a day. After 6 days on the grape skins, the wine was drained and pressed to 59-gallon barrels to finish yeast fermentation followed by malolactic fermentation.
Food Pairing Notes
The balanced acidity makes this wine great for pairing with tomato-based dishes, grilled meats, or even some hard cheeses.
Production
Release Date: June 2024, Production: 361 cases
Other Notes
Varietal Composition: 100% Barbera