Isenhower Cellars “Prima Fuga” Barbera
WHY WE LOVE IT
- Prima Fuga Barbera is crafted from Barbera grapes planted at Wallula Vineyard, on a steep bench above the Columbia River.
- This is a pure single vineyard, minimalist Barbera.
- Enjoy through 2027.
Variety: 100% Barbera
Elaboration: Hand harvested. Destemmed and fermented with VRB and WS yeasts for 14 days in open top fermenters with twice daily punch downs. The grapes were pressed at near dryness and wine was aged in 100% used French Oak Puncheons for 10 months without racking. The Barbera was bottled without fining or filtration.
Tasting Notes: The Prima Fuga has a deep red-purple hue with beautiful aromas of minerals, violets, wet earth, anise, cherries, and pomegranates. Mouthfeel is rich and silky, with lively acidity, and has avors of cherries, pomegranates, and minerals. Tannins are on the lighter side and support the fruit.
PRESS
n/a
PRODUCER BACKGROUND
Isenhower Cellars was founded in 1999 by Denise and Brett Isenhower and was the 18th winery in the Walla Walla area. The Isenhower’s, both Pharmacists, chose to leave their Colorado surroundings and corporate healthcare to follow Brett’s dream of winemaking and Denise’s dream of moving back to Washington, where they first met. Today, Denise is the General Manager and Brett is the Winemaker. For Brett, Walla Walla was an easy choice because of its beauty and the wide-open, entrepreneurial nature of the wine industry there. Isenhower Cellars is one of the few medium-sized Washington wineries that is 100% husband and wife owned and operated.
The Isenhower’s built their winery in 2002 and opened the Woodinville tasting room in 2009. They source their grapes from experienced, established growers ranging from Columbia Valley, Horse Heaven Hills, Walla Walla, Yakima Valley, Red Mountain, and Oregon to the Wahluke Slope. These high-elevation farms produce beautiful juice from old vines all the way to experimental clones.
Isenhower Cellars and their growers follow a minimalist philosophy and more natural winemaking process, including low pesticides, light intervention and sustainable farming methods to achieve depth of character, lightness of touch, and an array of fresh, interesting wines.