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Fratelli Perata was established in 1987 by the Perata brothers, Gino and Joe. We use only the grapes of our vineyards which were planted in 1980. these are hand - made wines, total production just 2,000 cases yearly. We believe low tonnage, small grape berries combined with new oak barrels produce big, complex wines suitable for aging, yet drinkable in their youth, due to soft Paso Robles tannins. Unfined and unfiltered.
2007 Barbera This variety has been in California for ages, originally coming from Piedmont, Italy. We enjoyed these with Louis Martini in Napa and at Sebastiani in Sonoma in the early/mid 1970?s. Central California has the largest acreage, but we think here in Paso Robles we have the best. Our test rows were planted many years ago and we love the wine, but mostly kept it to ourselves. The 2007 is the first commercial sized harvest from new plantings. Now, we can share an eminent food wine: lots of fruit, cherry dominates; but not sweet; bright acidity but not tart; long finish unmarred by young tannin. This is good right now, but feel free to lose it in your cellar and find it in 5 years. Serve it with appetizers so you can savor the wine This pairs excellently with most foods. It is, after all, Italian.
This variety has been in California for ages, originally coming from Piedmont, Italy. We enjoyed these with Louis Martini in Napa and at Sebastiani in Sonoma in the early/mid 1970’s. Central California has the largest acreage, but we think here in Paso Robles we have the best. Our test rows were planted many years ago and we love the wine, but mostly kept it to ourselves. The 2007 is the first commercial sized harvest from new plantings. Now, we can share an eminent food wine: lots of fruit, cherry dominates; but not sweet; bright acidity but not tart; long finish unmarred by young tannin. This is good right now, but feel free to lose it in your cellar and find it in 5 years. Serve it with appetizers so you can savor the wine This pairs excellently with most foods. It is, after all, Italian.
2008 Cabernet Franc Here is the earthy cousin of Cabernet Sauvignon, showing its familial connection of basic deep cherry flavor, but with less acidity and definitely more smoke and earth. Our vines of Cab Franc grow in soil that has a belt of limestone running deep in the soil. This gives our wine a structure that lets the wine develop for many years in the bottle. Different soils in Paso Robles produce more ordinary Cab Francs that are a straight-forward, drink now wine. Since the soil sets the stage, we use some new French oak for each vintage. However, since it’s not a Cabernet Sauvignon, we use a combination of neutral oak barrels, also. Here we present it as a 100% variety for its full effect. Always excellent with lamb, this pairing lets it move into summer with the grilled Portobello Pizza Crusts our tasting room friends told us about. We suggest letting this wine age 2 to 8 years, then pair with deep lamb dishes. Or, of course, drink up and order more. Decisions, decisions.
2007 Charbono An inaugural release of a wine Gino and Carol enjoyed in their earliest days as a young married couple. We were fortunate to visit Inglenook Winery in its glory days of 1972. The ?68?s and ?70?s were available and were great vintages. Among their wines was a Charbono. As someone with an affinity to Pinot Noir, this wine struck Carol as a flavorful, drinkable wine. As an Italian, Gino was reminded of his visit with his grandfather in Northern Italy, and the Dolcetto he made there. Charbono is lower alcohol, fruity with cherry and plum, beautiful color and a food-lover?s best companion. We were fortunate to plant this here in Paso Robles, where, it seems to be doing quite well. A rare wine, drink now or age. Choose your favorite meal or try Joanne?s Mushroom Spinach Pasta
2006 Mafalda When it's a family winery, making about 2000 cases annually, you have to learn about family politics. Mama, Mafalda Perata, was small in stature but a dynamic personality in her own way. She held traditions close, had an infectious laugh, cooked as easily as breathing, loved her family and just about everyone else in the world. She always had a jar of dried porcini mushrooms in the kitchen. Often her meals had the earthy element from the mushrooms that pair so well with Cabernet Franc. She loved the aged Merlots but rarely would let us open one for her: too valuable, she said. Well so was she. We were delighted to make a blend that met with her approval, and hope she looks down on us with a smile as each vintage is released and enjoyed by all. Pair this with Mafalda?s Pasta.
2007 Merlot If
you are new to Fratelli
Perata, you may not know that all through the 1990’s we were known
as a Merlot house. We take this variety very seriously and strive to
produce the highest quality possible. Ours is not a-wave your hand in
the air-just “merlot, please.” Ours is rich, with depth, age
until your beard grays (as applicable). This 2007 was proclaimed by Gino as the best in a decade, at least. Since previous vintages have sold out fast enough that many new Wineclub members haven’t ever tasted one our merlots, all I can say is to watch out. The tiny vintage of all of California in 2007 will make this wine coveted and in short supply. Besides we’ll probably drink a lot of it ourselves. Please drink with the Prosciutto Rollup if drunk young. Please know you can age this one almost with abandon. Just check the cork after 10 years.
2005 Tre Sorelle This our premier blend, based on Cabernet Sauvignon Riserva (our best Cab), Merlot and Cabernet Franc. These are all varieties originally from SW France, the Bordeaux region, and thus we often refer to this as a traditional Bordeaux blend. Here at Fratelli Perata, the blend is improved by the massive Cabernet Sauvignon and Merlot, then rounded by the Cabernet Franc. The Tre Sorelle has a long finish, with the Cabernet Sauvignon and Cabernet Franc in French oak barrels. It has a big structure as our Merlots are concentrated wines put in new American oak. Tre Sorelle is named to honor our
daughters, who were born here after we planted the grapevines, but
before the winery was licensed in 1987. They have grown up with this
lifestyle, contributing to the business and the enjoyment of the
winery and vineyard. While we cannot state which wine of the blend
represents which daughter, as a group they are very dynamic, as is
the wine. This perennial favorite will age well, as its tannins
present when opened at this stage. But, with a modicum of salt and a
BBQ, it’s really great right now. See Beth Oliver’s Santa Maria
Style Spice Rub. It’s a great combo.
2008 Zinfandel Oh my, here is a style of Zinfandel different from our peppery, bramble Zinfandels of past years. The 2008 has a robust fruit without tongue-tingling acidity. It has a long finish, with new flavors arriving by the second. Don’t whack it down with dark chocolate, find the 42% milk chocolate. Still works with BBQ, but more with sauces than dry rubs. The vintage may not be a direct result of global warming, but this Zinfandel will show bigger fruit and a higher than Perata style usual alcohol. We still haven’t reached Paso Robles levels, a goal we don’t desire, so this wine can do food. Actually, it makes a great pairing with old fashioned brownies, which follow a nice BBQ. Please
drink this sipping
style Zinfandel before the next vintage: from 4th
of July on. It might be fun to see it age, but, as with all Zins, the
fruit diminishes over extended aging (except the ’03, or ’05 or
’99, hmm, maybe you could age 1 bottle. I’m drinking the rest).
Recommended pairing: Brownies with Cranberries.  .pdf
printable extended Notes ("Tech Sheet")2005 Sangiovese It was not a difficult choice for us to plant Sangiovese here in Paso Robles. After all, it is the most planted variety in Italy, which has a huge range of growing conditions. And this winery is, well, Italian, in heritage, philosophy, winemaking style and taste. The 2005 is our 14th vintage, made in the classic style of the best Italian Chianti: 1) we have found our vineyard site to be a premier growing area for Sangiovese, enough heat, enough cool at night; 2) we severely limit the crop in the vineyard, by pruning and then by cluster thinning, dropping 1/3 to ½ the crop; 3) we look for ripeness in the grape by the balance of acid and sugar, then harvest; 4)we barrel age in neutral oak, to not mask the delicate flavors of strawberry, violet, and cedar; 5) we don’t fine or filter, which we think clarifies a wine at the cost of stripping away flavor. The result is a wine that will age and evolve. It can be drunk soon, but the nuances are lost. The 2005 is full of fruit, has the bright acidity of Italian wines and will bring you on a short trip to Italy as you close your eyes and sip. Drink now with strawberries or let it age for up to 10 years. NOTE: Will only be sold to our Buon Amici Wine Club.
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