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75 cases produced. 14% alcohol. From the Carli vineyard in Calistoga.

A powerfully fruity nose (reminds me of Turley) of black beryy syrup, smoke, vanilla, bramble, and sage. Very deep nearly opaque purple color. Lots of thick legs showing excellent coloration. Smooth plush and easily drinkable despite the obvious concentration of the wine. Low acid for the varietal. Moderate tannins, the wine finishes with slight bitterness reminscent to my palate of Amarone. Lots of power but I would like to see more complexity in the wine. 87+ points. Drink now through 2009.
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"My bad" has been used in sports for a long time, I don't think it's use is restricted to the young. I used to use it all the time when I played softball (I'm pretty bad [Frown] ) 10 or 15 years ago. If you watch much football, you'll see the qb point to his chest after he makes a bad pass. The announcers will often say "he's saying my bad" on that pass.
Although I have not had anything by Robert Biale and only a few barberas ever, I have a question about barberas in general. Maybe I should post this in a different post. At any rate, the few barberas that I have had smell and taste very much like some pinots that I have had. Is this common with others? Of course, Jones description of the Biale would definitely argue otherwise.


Barbera and Pinot Noir are in my top 5 list - I drink a fair bit of each. I find my preferred Barberas to be medium to full in body, showing strong dark or sour cherry flavor, usually some vanilla notes from oak aging, a healthy streak of acidity building to the fruit-filled finish, and usually light tannins. I tend to prefer California Barberas to the Italians, but there are examples I like and don't like from both regions. I'm delighted to see Barbera showing up from places like Washington now, and eagerly anticipate an Oregon Barbera.

Pinot Noir is a different beast altogether. I agree that some Pinot Noir can come across like some Barbera, but generally the Pinot Noirs I like show much more earthy spicy character, usually a number of different fruit notes, a distinctive aromatic profile (floral, spiced, fruited), and a finish that to my taste is best when showing medium tannins. And I'm hopelessly biased toward Oregon Pinot Noir.

Point taken. Sorry, my bad.

As to the Black Chicken, we have always enjoyed it. Let it breathe for at least 30 mins. I don't know what vintage you have, but we tried the '99 recently and my recollection is that there was a little spice to it. The Biale's story behind naming of the Black Chicken is also amusing, but I'll be respectful and wait until there's another thread that is on point. So, in a nutshell, the Black Chicken ought to go well with the BBQ. It should be "All Good."

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