Harvest and Production
This Barbera comes from Clay Peak, a small backyard vineyard in Payette, Idaho that we've worked with before back in 2018. In 2023, we returned to the site for another go, hand-harvesting fruit on October 26.
Fermentation was a mix of wild and conventional yeasts, and the must was kept on skins for 14 days with full extraction. The wine was then pressed and aged for 11 months in 100% new oak, of which 67% was French. With its tight grain and medium toast, the oak adds both richness and lift to Barbera’s natural brightness.
75 cases.
Tasting Notes
Juicy and bold, with classic plum and darker fruit notes layered over a core of fresh acidity. Aromatics lean floral, while the palate shows depth without heaviness. There’s a subtle hit of toasted marshmallow from the new oak, rounding out the wine’s vibrant fruit and giving it a plush, polished feel.
Food Pairing Suggestion
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Grilled lamb with rosemary
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Eggplant Parmesan
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Spaghetti with wild mushroom ragù
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Prosciutto and hard cheeses
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Roasted duck with balsamic glaze
Awards and Notes
Barbera isn’t typically aged in new oak—but after tasting the fruit we thought it could handle something bolder. We leaned into it, aging this wine for 11 months in 100% new oak, including 67% French, to see what would happen.
The result? Still juicy and bright, but with added weight, spice, and depth.