Crow Vineyard and Winery knows how to create superb wines from the Barbera grape. The Crow’s Vineyard is at an elevation just above the surrounding Mid Delmarva plain creating a wonderful cooling breeze for this intriguing grape to mature. The Barbera most known for its Italian roots is now taking on new importance as a Rosé partner due to an authentic protocol developed by the Crows. With the guidance of consultant John Levenberg the Crows studied the strengths of this varietal and added a twist by lengthening the Saignée process.*
Barbera is not intrinsically the most flavorful grape in the viticulture universe however the Crow’s discovered that it achieves new life in the chemistry of Rosé creation. The Maryland Governer’s Cup just awarded the Rosé Best in Class to the Crow’s 2016 Barbera Rosé. Obviously the Crow’s know how to create a stunning twist on Rosé with their Barbera grape. Owner Roy Crow attributes the achievement to the care taken in growing this varietal letting it stay on the vine a bit longer then the brix reading would suggest.
To learn more about how the Crow’s manage their farm crafted grapes and create wonderfully unique wines enjoy this “Thirsty Maryland”
*When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method.