2019 Frediani Charbono

2019 Frediani Charbono

Wine Information

95% Charbono, 5% Zinfandel

Vintage

2019

Vineyard

Frediani

Appellation

Napa Valley

Alcohol By Volume

13.0%

Winemaker Tasting Notes

Rich aromas of cassis and wild fennel. Deep dark blackberry and tobacco on the palate. Robust and well-balanced finish with a hint of minerality. MB (6/21)

Vintage Notes

Charbono has been grown in California since at least the 1940s. In France, it is known as corbeau (crow) in reference to the dark color of the wine the grape produces. The Frediani family owns and farms this vineyard near Calistoga. Aged in American oak, this Charbono has deep dark color, silky tannins, and lively acidity. Enjoyable upon release, this wine will develop over the next six to seven years.

History

Charbono has a long history in the north of Napa Valley, where it was planted with (and sold as) barbera. Also known as bonarda in Argentina and corbeau in France, the official name of the grape is douce noir. Its origins are the Savoie Region of France. Charbono ripens late (at, or after cabernet sauvignon) and has supple tannins and thick skins. There are only a few acres remaining in California, mostly clustered just south of Calistoga. Since the 1970s, Jim Frediani (pronounced with a hard “a”) has been farming his family’s vineyard that spans the Silverado Trail. The oldest block on the ranch dates to the mid-1930s, with 40 and 20-year-old vines supplying most of the fruit for this wine.

Growing Season

Rainfall: 60+ inches (above normal)
Bloom: Late May
Weather: Cool, wet spring. Hot, dry summer.

Winemaking

Harvest Dates: 11 October
Grapes: Average Brix 22.8˚
TA: 5.70 g/L
pH: 4.01
Fermentation: Natural primary and secondary; twice-daily pump-overs; pressed at thirteen days
Barrels: 100% air-dried American oak barrels (100% four years-old).
Aging: Twelve months in barrel

Hand-harvested, sustainably grown grapes; destemmed and crushed; fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria; 1.00 g/L tartaric acid; oak from barrel aging; minimum effective sulfur for this wine (50 ppm at crush, 120 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Consumer Tasting Notes

Average Rating: 88

No. of Tasting Notes: 2

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