Barber Cellars was established to produce high quality, hand crafted, and truly unique wines from the best grapes that Sonoma’s appellations have to offer. Centered around the Dry Creek Valley AVA, we only use hand picked grapes from areas in which it’s been proven those varietals grow best. We make no unnatural additions or manipulations to our wine and use as little sulfite as possible.
By making small production, single vineyard wines, and using fruit from very small lots, Barber Cellars crafts interesting wines which honestly showcase the differences of individual terroirs and individual vintages. Year by year, the nuances of our wine will change, and that’s exactly how we want it.
My goal was to create California wines with old world sensibilities, making delicious, food friendly, high acid, low alcohol, affordable wines with exquisite balance. To do this I devoured every piece of winemaking literature I could get my hands on and gathered the advice and instruction of peers in the industry. I continue to learn as Barber Cellars continues to grow.
Getting Barber Cellars started has been a long, exciting, and difficult process, from our first harvest in 2006 to our first release in 2008. We thank you for being a part of our dream, and hope you enjoy drinking our wine as much as we have enjoyed making it!
-Michael Barber
Special Thanks to Matt of Blacksmith Cellars and Steve and Don of Winterhawk Winery- wine making/fork lift driving extraordinaires! Without you guys this would not have been possible. And our sincere gratitude to our friends/artists Danielle Stanton and Stacey Hamacher.
