I’m surprised that Barbera hasn’t caught on more quickly in California. Almost all of the examples I taste are well made and quite food friendly thanks to the grape’s natural acidity. Winemaker Jim Tondelli has a winner in this bottle, with a mix of lively black cherry, leaf and spice that ride the acid wave through a long fresh finish. This is thoroughly enjoyable now and will have no problem aging another five years.
Tuscandidio Winery, South Coast (California) Barbera 2013
By Rich Cook