This web site will be the best place on the internet to find out about Charbono wine, the best unknown California wine.

This site is still under construction so come back often for more information.

Pear Valley Vineyard and Winery estate grown Charbono, 2009 vintage just won best of class (other reds) at the Central Coast Fair.   It is 100% Charbono.

http://centralcoastwinecompetition.files.wordpress.com/2012/06/2012-ccwc-results.pdf

http://winningwines.wordpress.com/2012/03/21/casa-nuestra-charbono-2009-32/

Casa Nuestra, Charbono 2009, $32

“But to finish on a happy note, the Casa Nuestra Charbono was wonderful. 

Deep plum and berry flavors but no sweetness;  a hint of dry without being

parching, just the way I like my reds!  “

Charbono mentioned in UT San Diego “Charbono is a monster of a red wine. Summers Winery makes one of the best in Calistoga. It has a brighter fruit expression than Cabernet…”

http://www.utsandiego.com/news/2012/jan/31/winter-is-the-time-for-rich-full-bodied-wine/

Testa Vineyards just bottled their 2010 Charbono! Check them out here:

http://www.testaranch.com

On ThEdge winery’s Charbono in Calistoga: 

http://www.vermeilwines.com/

A Charbono only Winery Three Rights Left:

http://www.threerightsleft.com/

Check out the new CharboBlog

August Briggs Charbono receives a 91 from Wine Enthusiast!

Charbono is part of the Slow Food’s Ark of Taste

“The Charbono grape has a rambling life-story, not unlike that of an immigrant entering the US through Ellis Island—its name has been changed and its history confused. It is originally thought that Italian immigrants brought the Charbono grape to the US in the late 1800s under the pseudonym, Barbera. Similarly, in the 1930s the grape was mistaken for a Pinot Noir and wrongly mixed into bottles by the Parducci winery.  Finally, in the late 1930s Dr Harold Olmo, a UC Davis geneticist, cleared the confusion, establishing that the Barbera was actually the Charbono.  Recently, professor Carole Meredith of UC Davis, determined-through DNA testing-that the Charbono Grape of California is equivalent to the French variety, Corbeau, associated with the Savoie region of France.

Charbono grapes make a silky, deep purple, moderately acidic, medium-bodied wine. This wine is generally consumed after aging for 10 to 20 years and best when paired as part of a meal, as it lifts and incorporates with the flavors of foods ranging from meat to nuts. Finding Charbono wine at a store or restaurant is a rare occurrence, as there are only 65 acres in the US producing the grape.” – Slow Food USA

If you would like your charbono wine listed on this website please contact:

[email protected]

In the mean time click here for some wineries that sell Charbono Wines.

Here are some links to more information about Charbono Wine:

http://en.wikipedia.org/wiki/Charbono

http://www.dvineonline.com/2007_sept/0907_wineedu.php

http://www.winebusiness.com/wbm/?go=getArticle&dataId=24770

http://www.examiner.com/wine-pairing-in-newark/summers-estate-wines-charbono-the-rodney-dangerfield-of-varietals

http://www.sallybernstein.com/beverages/wine/charbono.htm

http://www.examiner.com/wine-in-san-jose/shypoke-2006-napa-valley-charbono-rare-but-delightful

http://winecentric.blogspot.com/2008/05/robert-foley-vineyards-charbono-2005.html