Winery - Barra
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* Expert NoteJanuary 12, 2012
From a longtime Redwood Valley grower, a white dessert wine, brimming with peach and apricot flavors that are well-defined and bright. It’s pretty sweet. Congratulations on the acidity, which is penetrating, and does a good job of balancing the sugars. —S.H.
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* Expert NoteJanuary 12, 2012
From Redwood Valley, a dark wine the color of ink, with deep, brooding and fun aromas. Try chocolate, charcoal, blackberries, cassis and something smoky-sweet from oak. Drinks extracted and jammy, with flavors of blackberries and black cherries. Has sturdy tannins, although it’s a bit soft. —S.H.
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* Expert NoteJanuary 12, 2012
You might mistake this for Chardonnay, with the apple and peach flavors, vanilla and oak flavorings, and complexities from what seems like lees aging. It flatters the palate with semi-sweet fruit and rich, almost candied creaminess, but has a refreshing acidity that prevents it from being cloying. —S.H.
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Barra Pinot Blanc - 1999
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* Expert NoteJanuary 12, 2012
Controversial. Grown in the Redwood Valley, a hot part of inland Mendocino, the argument is that the downright cold nights preserve acidity. But it’s overly soft in the mouth, with berry, peppery flavors that are almost Rhône-like. The tannins are silky enough, but the wine lacks that essential Pinot delicacy. —S.H.
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Barra Pinot Noir - 1999
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* Expert NoteJanuary 12, 2012
From Mendocino, a big bruiser of a wine that tasted like Zinfandel to some tasters, with its brambly, wild berry flavors and touches of leather and tar. Everyone liked the balanced feeling, aided by rich tannins and firm acidity.
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* Expert NoteJanuary 12, 2012
Juicy and sweet. You can taste the sunny ripeness with every sip of the blackberry, cherry and blueberry fruit. Oak plays a supporting role. This dry wine, with its sweet, gentle tannins is delicious.
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* Expert NoteJanuary 12, 2012
Sweet and rich in fruit and smoky oak, with thick tannins and the rustic mouthfeel of a youthful Petite Sirah. The flavors are of jammy blackberries, cherries, leather, coffee and black pepper. Should age for a long time without necessarily gaining elegance.
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* Expert NoteJanuary 12, 2012
This is a rough and ready Zinfandel. With its briary, brambly flavors of wild berries and pepper, and the strong, edgy tannins, it needs rich meats and cheeses to play against.
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Barra Zinfandel - 2004
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