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Manage Subscriptions2005 Drytown Cellars Barbera Lyman Vineyard
Barbera
- USA
- California
- Sierra Foothills
- California Shenandoah Valley
Community Tasting Notes 5
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jdkru wrote: 88 points
June 7, 2009 - pretty good, delicious but lacking structure.
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NPWolfe wrote: 86 points
February 7, 2009 - Most places in the country don’t have good pit barbeque. Most people in the country eat stuff-that-is-called-barbeque and as a result have a low (though misguide) opinion of the genera. Fortunately I live in the epicenter (right outside Austin, Texas) of good pit barbeque. Central Texas barbeque is mostly brisket, with ribs and chicken not far behind and to a lesser extent pork and turkey. The qualitative difference between good pit barbeque and stuff-that-is-called-barbeque is as vast as the difference between McDonalds and Chez Panisse. Oh, and Central Texas pitmen were using all natural local products 100 years before Alice Waters was born. Really good pit barbeque is aromatic (yep, meat can be aromatic), succulent, flavorful, and fall apart tender. The traditional beverage to drink with barbeque is beer. Finding a wine that works and works well with barbeque took a long time (not that I had any problem with the search).
This wine has a Hemingway style and charm and I could imagine him drinking it in the mountains with Spanish partisans. It is rustic, with direct flavors, sharp features, and is meant to be gulped rather than savored. The aroma is cherry vanilla cola that was stored in oak barrels. The structure is acidic and tannic enough to be sharp and distinct without being unpleasant. Big flavors of cherry, red liquorice, plum, and raspberry. The flavors had the directness of the flavors in Hansen’s All Natural Soda. Acidic finish with cherry chaser. I have found the wine at its best when served 5 to 10 degrees cooler than cellar temperature, think just above white wine temperature. At this temperature it is perfect with barbeque. -
NPWolfe wrote: 87 points
June 25, 2007 - Summer in Texas is not a good time to be drinking a big red wine at room temperature. Last time we had this wine we drank it at cellar temperature and kept it slightly chilled. We did the same thing this time. Very strong berry flavors that stayed around at the cooler temperature. Nice oak, tannin, and fruit balance. Very enjoyable.
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NPWolfe wrote: 87 points
June 5, 2007 - We were fixing a mixed grill and eating outside. Since it was in the 90's, we decided we would drink the wine at cellar temperature and kept it slightly chilled. Very nice berry nose that persisted at the cooler temperature. Rough and rustic. Nice oak and tannin with strong berry flavors. Just the perfect wine for having outdoors with sausage and loins.
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NPWolfe wrote: 85 points
March 23, 2007 - Medium bodied. Nice balance in the taste. Raspberry flavors nicely set off by oak. Very nice nose of blackberries that faded all too quickly. A little hot on the finish. All in all a pretty complete wine and a very nice wine for $16. There are plenty of wines that score in the mid 80's that I would not want to drink again. However, there are also those wines that score in the mid 80's that I would be delighted to drink again. This wine falls into the latter group. Next time we have lasagna this wine is coming out of the cellar.
Wine Definition
- Vintage 2005
- Type Red
- Producer Drytown Cellars
- Varietal Barbera
- Designation n/a
- Vineyard Lyman Vineyard
- Country USA
- Region California
- SubRegion Sierra Foothills
- Appellation California Shenandoah Valley
Community Holdings
- Pending Delivery 0 (0%)
- In Cellars 1 (10%)
- Consumed 9 (90%)
Food Pairing
Who Likes This Wine
More About This Wine
Articles
- ProducerDrytown Cellars
- VarietyBarbera
- CountryUSA
- RegionCalifornia
- SubRegionSierra Foothills
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- Wine2005 Drytown Cellars Barbera Lyman Vineyard (add)
- FamilyDrytown Cellars Barbera Lyman Vineyard (add)
- ProducerDrytown Cellars
- VarietalBarbera
- VineyardLyman Vineyard (add)
- CountryUSA
- RegionCalifornia
- SubRegionSierra Foothills
- AppellationCalifornia Shenandoah Valley (add)