mendocino-wines
2023 Girasole Vineyards Rosé – Fresh, Crisp and Flavorful
Photo from Girasole Vineyards
The Winery
I have written a couple of stories on BARRA of Mendocino and their wines. The winery also has another label, being Girasole Vineyards. All their wines are California Certified Organically Farmed (CCOF) and have been for 20 years. Even before certification, Charlie Barra had been doing this twenty plus years before “being certified”. You can read the history, the vision, the family and vineyards at:
https://californiawinesandwineries.com/2022/03/30/barra-of-mendocino-winery-2019-petite-sirah/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Admittedly not being a big fan of Rosé, I did try this wine on a solid recommendation. As it turns out it was a “delightful and airy wine” and very enjoyable. The grapes were a combination of 60% Pinot Noir and 40% Zinfandel from the family’s home ranch in Redwood Valley, Calif. The winery sits at 820 feet in elevation. The grapes were gently pressed and extracted for their juice and color. After being clarified, the lees separated, a slow fermentation was done to secure the fresh aromatic fruit flavors.
Photo ©Michael Kelly
The wine greets one on the eyes with a color of richness being copper with hints of gold and peach all in one unique tone. On the nose this wine held court demanding attention and respect with garden fragrances of strawberries and plum aromas. On the palate, it was crisp and clean with the two varietals presenting themselves individually and together. From the Pinot Noir, the elegant presence of strawberries and from the Zinfandel the forwardness of blackberry and plums. Secondary flavors of just a tinge of cinnamon and clove spice provide another layer of the wine. On the finish, balanced acidity and a modicum of citrus made for a savory conclusion.
Photo ©Michael Kelly
This is a wine for the summer while on the lake or simply as a refreshing “patio pounder” on a warm day! At $16/bottle and 13% alcohol this is a wine to be added to your summer shopping. I know it will be for me.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a salsa chicken breast. Accompanied by a Yukon Gold potato and a fresh garden salad. The honey slices of almonds made the salad and wine strikingly tasteful. The Pinot Noir contribution did well with the chicken and the Zinfandel portion was sufficient to handle the tomato from the salsa. The overall taste of the Rosé contributed a refreshing comfort to the spiciness of the meal.
Slainte,
Michael
2019 Barra of Mendocino Zinfandel
Photo of bottle with old label ©Michael Kelly
Background on CCOF (California Certified Organic Farmers)
To understand the winery, it is essential to understand what organic farming and certification entails. A very brief explanation, when Charlie Barra started the winery almost 40 years ago, he undertook a Herculean task of making it organic on his terms. In his words “Yes it’s more work (annual audits/certifications, paperwork, labor requirements), more risk (crop devastation from pests) and not necessarily a bigger payout, buts essential to the well-being of this planet”. His vision was remarkable.
The BARRA of Mendocino has been CCOF for over 20 years and took 3 years of inspections prior to becoming complete. Charlie’s favorite saying is that he had been farming organically for over 55 years! Organic certification requires the vineyards are maintained without conventional pesticides or herbicides, synthetic fertilizers, sewage sludge, bioengineering or ionizing radiation. Crop covers, of bell beans, red clover and peas are planted between the rows of vines and when flowering is then turned back into the soil for nutrients for the vineyards/grapes. The micro-organisms in the soil allow the vines to utilize the nutrients efficiently.
History of the Winery
Charlie followed his father and maternal grandfather who migrated to Mendocino County from Piedmont, Italy in 1906. Charlie began farming grapes in the mid 1940’s and in 1954 purchased Redwood Valley Vineyards. He worked vigorously with Karl Wente, Robert Mondavi and others to be one of the first growers of many varietals planted on the North Coast. Today the ranch grows organically Pinot Noir, Zinfandel, Cabernet Sauvignon, Sangiovese, Merlot, Petite Sirah, Chardonnay, Pinot Blanc and Muscat Canelli. Besides the BARRA of Mendocino label, they have two other labels, Girasole Vineyards and CORO Mendocino. Charlie passed in 2019 and his wife of Martha who worked with him for almost 40 years, is heading the family winery which now stands at 350 acres and a 2.8-million-gallon custom crush facility. They launched the BARRA of Mendocino Brand in 1997 and the Girasole Brand in 2003. Their son and daughter also have major responsibilities to keep the “family farm” running.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The organic grapes come from the Bella Collina ranch and were hand harvested. The must was mixed twice a day to extract a beautiful color, flavor and smooth tannins. They strove for “a deep ruby color with flashes and jewel tones” and by all accounts achieved their goal.
First on the eyes a mesmerizing color of purple and ruby awaits the partaker of this wine with medium viscosity. On the nose, the aroma of fresh cherry pie in grandma’s kitchen is the predominant scent. Once on the palate, the red Bing cherries along with raspberry and Christmas spices (specifically clove and cinnamon) dance merrily in the mouth. Red licorice finished off the symphony of tastes. On the finish a dry Zinfandel with a tinge of sweetness of vanilla for the finale.
This wine is 89% Zinfandel and 11% Petite Sirah and aged 17 months in 20% new French oak barrels. Only 243 cases were produced, and the suggested retail is $24/bottle. That is a phenomenal value for the layers of enjoyment for this dry Zinfandel wine from Mendocino County coming in at 14.8% alcohol. Their current release with the new logo, is the 2021 and lists at $26/bottle.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired last evening was a slow cooker Mongolian beef dish. Using a tenderized flank steak cut up in small pieces and cooked for 3 hours. First browned on the stove and then placed in the slow cooker with cornstarch, sesame oil, minced garlic, soy sauce, brown sugar and water. Served garnished with green onions slices and sesame seeds. Accompanied by a fresh garden salad and brown rice.
The jammy fruit and spice of the Zinfandel complemented the beef’s sweet and savory elements. A very good food and wine pairing this evening.
This wine made the Best Wines tasted back in 2022 for the bountiful flavors and tastes in the up to $50 category! Less than 2% of all wines tasted make my annual listing for “Best Wines” during any given year! Additionally, at the price point, it is an absolute deal! It will once again make my Best Wines Tasted for 2025.
Sláinte,
Michael
2021 BARRA of Mendocino Reserve Cabernet Sauvignon and Winter Comfort Food of Stuffed Bell Peppers
BARRA of Mendocino has a new label for their line of Reserve wines which are all CCOF (California Certified Organic Farmers). It is in honor of a historic oak tree found on its home ranch on the Redwood Valley Vineyards. It is both a foiled oak and grape leaves, embossed on a black background. On the back of the bottle, it states it is symbolic of their 70-year history making wine as in “Like an old oak tree, our roots run deep”. Martha Barra, winery owner and co-founder stated, “A powerful icon in our vineyards, the oak tree represents wisdom and knowledge, strength and endurance, stability and honesty”.
About CCOF (California Certified Organic Farmers)
In order to understand the winery, it is essential to understand what organic farming and certification is about. A very brief explanation, when Charlie Barra started the winery almost 40 years ago, he undertook a Herculean task of making it organic on his terms. In his words “Yes it’s more work (annual audits/certifications, paperwork, labor requirements), more risk (crop devastation from pests) and not necessarily a bigger payout, buts essential to the well-being of this planet”. His vision was remarkable.
BARRA of Mendocino has been CCOF for over 20 years and took 3 years of inspections prior to becoming complete. Charlie’s favorite saying is that he had been farming organically for over 55 years! Organic certification requires the vineyards are maintained without conventional pesticides or herbicides, synthetic fertilizers, sewage sludge, bioengineering or ionizing radiation. Crop covers of bell beans, red clover and peas are planted between the rows of vines and when flowering are then turned back into the soil for nutrients for the vineyards/grapes. The micro-organisms in the soil allow the vines to utilize the nutrients efficiently.
The Winery
Charlie followed his father and maternal grandfather who migrated to Mendocino County from Piedmont, Italy in 1906. Charlie began farming grapes in the mid 1940’s and in 1954 purchased Redwood Valley Vineyards. He worked vigorously with Karl Wente, Robert Mondavi and others to be one of the first growers of many varietals planted on the North Coast. Today the ranch grows organically Pinot Noir, Zinfandel, Cabernet Sauvignon, Sangiovese, Merlot, Petite Sirah, Chardonnay, Pinot Blanc and Muscat Canelli. Besides the BARRA of Mendocino label, they have two other labels, Girasole Vineyards and CORO Mendocino. Charlie passed away in 2019 and his wife Martha who worked with him for almost 40 years, is heading the family winery which now stands at 350 acres and a 2.8-million-gallon custom crush facility. They launched the BARRA of Mendocino Brand in 1997 and the Girasole Brand in 2003. Their son and daughter also have major responsibilities to keep the “family farm” running.
The Wine – 2021 Reserve Cabernet Sauvignon “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The first thing that needs to be mentioned is be prepared to have your mind blown as to what kind of Cabernet Sauvignon can come out of Mendocino!! This was simply a wonderful surprise opening this bottle. The wine comes from their 50-acre vineyard site located at 764 feet in elevation and has been designated certified organic since 2007. The wine rested 18 months in 30% new French oak barrels and the balance being neutral. It was awarded Double Gold at the S.F. Chronicle Wine Competition.
Randy Meyer, the winemaker crafted an elegant wine! First on the eyes a deep royal purple with glistening hues around the rim. Medium to medium-heavy viscosity. On the nose this was no ordinary “milk toast or weak cousin” Cabernet Sauvignon from Mendocino, but immediately intense aromas of cherries and blackberry wafted into the senses. On the palate cocoa and vanilla coffee along with blackberry swirled lively in the mouth with a secondary offering of anise. On the finish, most notably it was smooth and silky with a fruit forward taste, yet notable tannins. It is 100% Cabernet Sauvignon with 87% Estate and 13% Home Ranch – both being certified organic. 1455 cases were produced and is listed on their website for $28/bottle. A classy and true Cabernet Sauvignon and at $28/bottle it is a bargain! It was aged 18 months in 30% new French barrels and the balance being neutral. The wine won a Gold Medal at the Mendocino County Wine Competition.
I don’t remember having tasted any Cabernet Sauvignon that compares to this bottle of immense flavor at this price point. One of my notes while tasting it was it hit my “Golden Triangle” of balance between fruit, oak and tannins. The result being a wine with a smooth, silky and delicious finish.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired with a great winter comfort food, stuffed bell peppers. A twist to the normal recipe with olive oil, ground beef, diced yellow onion, minced garlic cloves, salt/pepper, Italian seasoning, tomato paste, brown sugar, marinara sauce, Worcestershire sauce, Sriracha sauce, rice and shredded cheddar cheese. Accompanied by cooked yellow corn.
Photo ©Michael Kelly
The thought was the semi-sweet and fruit forward of this wine would help “calm down” some of the “heat and intensity of the stuff bell pepper” which it did perfectly. The wine also had sufficient tannins to work the beef was spot on! A delicious food and wine combination.
This wine had already made my annual Best Wines Tasted in the year in the up to $50/category. That list comes out mid-December each year.
Sláinte,
Michael