Native of southern France or northern Italy, Charbono arrived in California in the 1800s and gained favor as a body-builder and overall intensifier when blended with the early Napa Cabernets. Most "Charbonophiles" associate this variety with Inglenook. Robert Foley Charbono is grown by Gary Heitz, former Inglenook grower, who provides profoundly expressive fruit from which is crafted into deep rich cuvees.
A favorite grape of mine, Charbono delivers extreme ripeness of flavor while retaining natural acidity with its alcohol under control. An innate character of this grape variety, sugar accumulations stall at late stages of ripening, allowing the grower to let the fruit hang to full maturity without high sugar/high alcohol problems. The resulting deep purple Charbono ages beautifully and balances into one of the most food-friendly big reds you can find – if you can find it! Latest reports indicate only 40 acres of it remain in California.
Small percentages of Cabernet Sauvignon, Merlot and new French oak complete the assemblage of this inspiring red wine.
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