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Fratelli Perata Winery

Wines

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.

  • For prices, please consult our order form

  • Check out our Wine Club

  • Tech Sheets. We have full notes on selected wines in .pdf format for easy printing. You will need the Adobe Acrobat Reader to view. Click on the Tech button.

  • Tech Sheets for older vintages are available in our Tech Sheet Archive.


Wines We Produce

For a small family winery, we produce a number of wines, many of which come and go quickly throughout the year. 

Many of our wines need time so we don't release them right away. Think what would be library wines elsewhere are our first releases.

Check our order form for what is currently in stock. Here's some of what we've made recently:

This page contains our current notes in "web" format. You can also get extended notes in a .pdf printable version of the notes by clicking on the "tech" button.


2016 Bambino Grande

A Super-Tuscan style blend named after our great grandfather. From the wine drinking side of the family, Bambino was a full of life, light hearted type of guy who enjoyed good wine with good food and good company. Not a wine snob by any means, he was an “if it’s good, drink it” type of guy. We give you a wine worthy of Bambino. Half Sangiovese, half we won’t say. Don’t get too serious on us here. This wine is rich and hearty, not a bambino, but will find light-heartedness with good food and good company.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2017 Bambino Grande

BAMBINO, Gino’s maternal grandfather, had a joy for life and was fun loving. These are characteristics we imparted into our Bambino Grande. This wine is fun loving and full of joy. Like Bambino’s fun-loving style don’t worry what the blend is, just enjoy. In true Super Tuscan style, Sangiovese based blend that is meant for enjoyment with any meal.   

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2013 Barbera

We have this variety in our vineyard because we love it, and it produces wines reminiscent of our family’s wines in Italy. It is the most widely planted grape variety in Piemonte. The Perata family came to the US from the border of Piemonte and Liguria, so we have a historical family connection to Barbera. It was a “family” planting in our vineyard, in 1980: just enough for a few gallons for us, not to sell at the winery. Our children, however, were also quite taken by this food friendly wine. They insisted we plant enough vines to let everyone become familiar with it. Of course, we acquiesced. As a wine, it is quite sensitive to its vineyard. Barbera was long used as just a “filler” wine, grown in California’s Central Valley. There the evening temperatures were comparatively high. The resulting wine didn’t maintain the wine’s characteristic acidity, but had good color. Most of those wines were blended with some Cabernet Sauvignon and Chardonnay and put in jugs. Here, with warm days that spike high at 2 PM, then drop like a rock down to 50 degrees by 5 AM, Barbera grapes get ripe, butstill maintain their acidity. The result is a balanced wine, with finesse and great ageability.

This Barbera is a child of the drought: rich fruit, great color as usual, still with enough acid for aging. Since 2013 was only the second year of low rainfall, our production is pleasantly sufficient to supply most of us. Enjoy this early on with a picnic including Pepperoni Bread.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2016 Barbera

Some wines are very predictable; some wines you have to taste to decide if you like it. Barberas are in between. If you have tasted a Barbera from a producer and enjoyed it, you’ll probably like all of the Barberas they produce, even though there will be some variation year to year. It’s one of the fun things about Barbera: there are lots out there and each winemaker makes theirs a little different. Some aim lighter and more acidic (usually Italian ones), some aim heavy and really ripe (lots of California ones), and some aim in the middle (that’s us) with some acidity but good tannin and body to balance it. This vintage of Barbera is slightly lighter than the last few, with a little bite of acidity and some dryness on the finish. While it will benefit from a little aging, with food it is pretty darn delicious right now. Try it with Burmese Soup and prepare to swoon.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2017 Barbera

Barbera is most prominently found in Italy’s Piedmont region It has been in our vineyard since 2002. The varietal is typically known for its deep color, full body, low tannins, and big acid. This vintage is no different. Nice tannins and acid will pair nicely with a big flavorful meal like Char Siu.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2017 Bel' Bruzzo

The Montepulciano variety is widely grown in central Italy, most notably its eastern Abruzzo region. It’s not to be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes. While Montepulciano is grown vastly in central Italy, there are only 98 acres of this grape planted in California. Compare this to 4800 acres of Barbera or 85,000 acres of Cabernet Sauvignon. We feel honored to have 2 acres of the grape in our vineyard. We have a deep family connection to this grape as Gino’s Mama was from the Abruzzo region. Montepulciano is a medium bodied wine with fruity fresh tannin components. This 2017 vintage has easygoing aromas and flavors of cherry.  Medium body, bright acidity and a fruity finish says drink now.  
 

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2018 Bel' Bruzzo

Because nothing in life is ever confusing, this grape variety is Montepulciano d’Abruzzo. It is not the variety of Sangiovese from Tuscany, Montepulciano. It is from the region of Abruzzo, Italy, which is east of Rome. Planted in our vineyard as homage to our maternal great-grandmother, it gives us a full black cherry wine, tannic when young, settling down with some short aging. It will age for 10 years, but tastes the same as when bottled. Why wait? This vintage is from an almost normal rain year, 14.6 inches. But much of that rain was late and all at once. Poor vines, good wine. The taste at release is tight and full-bodied. Please age 6 months or decant, then pair with Salisbury Steak with brown butter sauce.
 

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2017 Cabernet Franc

While traditionally the French, and even many Californians, believe that Cab Franc is not a variety that is worthy to stand alone, we heartily disagree with them. Cab Franc can be a challenge to grow and does frequently present some herbaceous qualities. For us, this just adds to the enjoyment of the finished wine. The 2017 vintage is full bodied and very fruit forward with a good bite of tannin. It does have that hint of bell pepper, but that just means it pairs amazingly well with green veggies. Open the bottle and drink it with your favorite lamb or beef and our Green Bean recipe.
 

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2017 Cabernet Sauvignon

In 2017 the vines were happy and the grapes plentiful. There was enough rain to quench the vine’s thirst after the long drought and hot summer. There was a cooling spell that allowed the grapes to balance tannin and acidity. Presenting a fabulously balanced wine. There was only enough for barely one per wine club member, so cherish this one. Drink with Dark Chocolate Hummus and cherry wontons.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2016 Cabernet Sauvignon Riserva

We whetted our appetites on Cabernet Sauvignon from Napa Valley starting in 1972, until discovering Paso Robles in 1976. Cabernet was a great love and a driving force to locate our vineyard where it can shine. And here we are, with our own Cabernet, styled after the wines of the great old Napa houses, with a dash of French chateaux in the mix. Big, deep, age me type wines. We have not succumbed to the chemistry style winemaking that can strip out tannin, mellow out acid, adjust color, etc, etc, Here is our vineyard and the vintage talking to you. It’s not about formulas, it’s about taste. As our vines have reached old age now, they are not yielding like a vigorous young vine. We cherish every glass of wine they give us. This vintage is more delicate than most. While flavorful and rich, it doesn’t have tannin levels that demand long aging. Cherry and spice, hints of tannin and acid. Hardly enough for 1 bottle each. Please, please age.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet"

2016 Cab Franc

Our classic 100% Cabernet Franc has beautiful delicate fruit with just a hint of spice in this vintage. The vines were less stressed than previous years which give this vintage a little more acidity. This is a nicely balanced wine so while delicious now, it will age very well. Carol enjoys a 10 year old Cabernet Franc every New Year’s with a standing rib roast and we expect this will be opened for New Year’s 2026 and be well received. This wine boasts silky toasted vanilla from the French Oak coupled with the earthiness one would expect from a Cabernet Franc. This all swirled with berry flavors of raspberries and cherry. Enjoy with our hearty beefy Farro recipe.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2017 Charbono

Charbono is a variety from north western Italy originally. We have been growing it since 2005 and find it does very well here. The flavor profile of Charbono runs more savory than fruity, with lots of herbs and fig. This means it really doesn’t taste like any other variety, not fruity like a Cabernet Sauvignon or earthy like a Syrah. We picked our first grapes in 2007 and looking at the total tonnage produced by everyone in the state that year, there were only 307 tons of Charbono produced. For reference, there was 425,000 tons of Cab Sauv picked. In 2017, there were only 292 tons of Charbono picked in the state, so pretty much the same amount! Cab Sauv meanwhile jumped to 601,000 tons. All this says Charbono is still an underappreciated variety. So open a bottle and enjoy this still obscure variety with Mama’s Genovese Pesto and toast to enjoying the rare things in life. 

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2018 Charbono

Originally from the alpine vineyards of the Savoie in eastern France, it is now mostly grown in Napa Valley. In 2019 there were only 77 acres planted in the whole of CA. 9 of which is planted in SLO County and 1.8 of which is planted on our hillside here in Paso Robles. Plummy tarty fig notes are present. Don’t let the dark color fool you, this is light bodied enough to pair with any food. In fact, egg foo young is our recommended pairing for this 2018 vintage.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2016 Mafalda

The 2016 growing season was unmarked by any extreme weather other than the ongoing drought. The spring was normal and the summer mild, heating up just at the end to throw us into harvest. This resulted in really really good wines. Mafalda, our blend of Cabernet Franc, Merlot and a teensy bit of Petit Verdot is no exception. The Cabernet Franc flavors of cranberry and cherry, with its hallmark savory earthy notes, surround aromas of peppery spice. Cabernet Franc is typically a lighter bodied wine; our Merlot (suggested for aging) adds richness and full body while still being approachable early on, just in Mama Mafalda’s style. Petit Verdot adds just a bit of heft that allows the blend to pair with any regal steak or meatballs!

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2017 Mafalda

Although she passed away many years ago, Mama Mafalda shows up at our house every day through her traditions. Her cooking skills were marvelous, based on her great palate and experience. Good ingredients were a must. We try to express her approach to cooking with this wine, crafted in her honor. The flavor is dominated by smoky, earthy Cabernet Franc, which has a lot of tannin. Mafalda was the daughter of Bambino, from Abruzzo. She didn’t like waiting for wine to age. So we add Merlot for its silkiness and sweeter fruit and then Petit Verdot as a subtle, rich note. Although substantial and somewhat stern when just opened, this vintage will be particularly friendly and inviting when paired with a braised rack of lamb.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2016 Merlot

Due to the continued drought in California the 2016 Merlot is loaded with bold aromas of dried cherries and toasty oak coupled with spice. Deep in color this vintage offers balanced acidity and tannin, with the full-bodied mouth feel you come to expect from our Merlot. Due to the heat in 2016, the grapes were ready early and the Merlot came in fast, we experienced a bit lower acidity making this velvety and elegant. Enjoy with Pesto Mushroom Lasagne.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2017 Merlot

Do you remember that movie where they insulted Merlot? It’s been over a decade and this once well loved variety is still considered unworthy. Well we beg to disagree! While Merlot can be thin, insipid and boring, it can also be robust, bold and delicious. Our dry farmed grapes provide us with excellent flavors and rich but velvety tannins. This isn’t your grandmother’s Merlot. So whip up some Braised Short Ribs with Polenta and enjoy a complex Merlot and hold on to your socks! 

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2018 Merlot

Our Merlots tend to be heavier and more complex than most. The 2018 grapes took longer to ripen allowing the grapes to slowly develop flavors and colors. Being dry farmed, the 20 plus days over 100 degrees followed by perfect weather, stressed the vines then allowed the flavors to catch up with the sugar levels. This vintage is deep in color with balanced acidity and tannin giving you the full-bodied mouth feel. Pair with our adapted version of our beef stroganoff originally from Please to the Table.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2015 Petit Verdot 

Petit Verdot is always a big, heavy, tannic wine. 2015 was no exception however the big fruit mellows out the dryness of the tannins. This makes the 2015 vintage much more approachable than most. Expect big blueberry and cherry fruit, a more moderate tannin than earlier vintages, and lower acidity. The finish is rather smooth for a Petit Verdot but it definitely reminds you that the job of this variety is to add heft and tannin to an insipid Cabernet Sauvignon. Enjoy this vintage with some Chicken in Bacon Gravy.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2016 Petit Verdot

Some of you saw the 2015 Petit Verdot in your last shipment. Due to low tonnage and production we didn’t have enough to go around. Luckily, the 2016 harvest afforded us with a slightly larger production and enough for everyone. This vintage, while very similar to the 2015, shows a deeper berry flavor and a bit lower tannin. Approachable earlier, the 2016 Petit Verdot is still a monster, asking to be left alone for a couple years. This vintage is richly structured and shows off the ripeness of the vintage. It has dense berry flavors and a refreshing acidity.  Pair with Raspberry and Blueberry Dark Chocolate Bark.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2017 Petit Verdot

While considered a blending grape in its home of origin, it’s hard to understand a wine unless you’ve had it by itself. Petit Verdot’s job in Bordeaux is to add tannin and body to Cabernet Sauvignon. It is added on cool years to fill out a thin Cabernet. Here in California, especially Paso Robles, we don’t need the Petit Verdot in our Cabernet Sauvignons, thank you very much. So we only planted a small amount just for fun. If you’ve never had a 100% Petit Verdot, expect dry, chalky tannins and low acidity. The 2017 vintage is definitely full flavor with lots of blueberry and cherry to help soften the tannins. Pair this wine with rich, high fat foods to help smooth out this hefty wine. We like the umami of The Poor Italian Café’s salad dressing, with tortellini.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2017 Petite Sirah

Characteristically a dark-colored tannic wine with strong fruit and dark berry flavors alongside some spice. Aged in neutral oak to preserve the fruit flavors this wine presents aromas of cassis and blackberry with flavors of allspice and dark juicy fruits with chewy tannin to create a well balanced wine for the palate. Rich and full, we recommend letting it settle a bit.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2015 Sangiovese

Drought vintage Sangiovese presents aromas of red plum, black cherry, cedar and lavender, with an earthy black pepper. This is a big wine. Heavy on the acid and tannin this Sangiovese vintage proves to be a long ager. Majority of our vines are Brunello, the most respected clone of Sangiovese. This dry-farmed Sangiovese produces small berries on medium sized clusters that we normally thin out by half to provide the deepest most intense flavors possible. We do not water the vines, even with only 11.60  inches of rain, no water drip dropped on the ground besides what Mother Nature gave us. What grape clusters were left to harvest produced excellent flavor. Take pleasure in this wine with no culinary accompaniment or with Rack of Lamb with Pistachio Pesto.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2016 Sangiovese

Gino’s heritage, Italian and Carol’s usual favorite for dinnertime. Need more information than that? How much time do you have? Sangiovese, originating and most famous in the Tuscany region of Italy is subject to a zillion interpretations. In uncaring hands the vine can produce high tons/acre and a pale, acidic wine. It is a variety that responds well to love and attention in the best classic sense, starting in the vineyard by thinning clusters and leaves so the grapes capture the best sunlight. Let the grapes mature past a high acid, but not so low to be flat. Let them be nonirrigated, pulling the minerals from the soil. Let the sugars rise and the flavor develop to strawberry and lavender notes. Barrel it in the older barrels, whose tannins have been softened already. Let it sleep in those barrels. Then you bottle a Sangiovese with character that can be drunk at your family’s finest celebrations. This vintage shows the elegance of Sangiovese: lighter bodied with slightly more acid; floral notes of lavender and violets. It needs a little time to mellow and then pair it with some Tuscan Zuppa!

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2011 Tre Sorelle 

That’s correct, no typo here. It is a pure rarity that we are revisiting a wine four years post its original release. Originally released in 2015, this well aged, 2011 Tre Sorelle is a cooler vintage which we felt the need to hold on to in order to allow it to age.  If you were impatient before and opened your previous release of 2011 Tre Sorelle, rejoice in the fact that we did the hard work (aging) for you. This once densely acidic wine has rounded out into an outstanding wine with hints of bay leaf and sage with muted cherry. While we feel this wine could age for another 5 or 6 years if you are willing to give it the time, you are welcome to enjoy now with Lamb and Fresh Red Peppers. We just won’t guarantee that we will have any here at the winery aging in 5 or 6 years.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2014 Tre Sorelle 

This blend is created from the three most popular Bordeaux varietals: Cabernet Sauvignon, Merlot, and Cabernet Franc. Of course, we use our Cabernet Sauvignon Riserva, the best Cab from the best barrels to make this blend. Much care is taken to perfect the flavors each year. We look for acid, tannin, and flavor balance. This 2014 vintage offers fruit and acid, with the right amount of complementary tannin. Not chewy, but still age worthy.  

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2014 Tre Sorelle 

This blend is created from the three most popular Bordeaux varietals: Cabernet Sauvignon, Merlot, and Cabernet Franc. Of course, we use our Cabernet Sauvignon Riserva, the best Cab from the best barrels to make this blend. Much care is taken to perfect the flavors each year. We look for acid, tannin, and flavor balance. This 2014 vintage offers fruit and acid, with the right amount of complementary tannin. Not chewy, but still age worthy.  

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")


2016 Tre Sorelle 

This wine is named in appreciation of and in fondness for our three daughters; all born after the vines were planted, but before the winery opened to the public. An Italian translation of “three sisters”, it is fitting that each daughter has brought her own flair to the family. Here is bold and rich Cabernet Sauvignon, approachable and aspiring Merlot, deep and moody Cabernet Franc. Who is represented by which wine? When blended, it doesn’t matter. It’s synergy of the group. It’s classic. In the French style, but with an Italian heart.

Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2018 Zinfandel

If you look up the history of wine in Paso Robles, you will find Zin. It was the first wine grape planted in the area and the most prominent for many decades. Now, everyone raves about the Rhone varieties and Zinfandel has been left in the history books. Well not here at Fratelli Perata! We still love our old fashioned Zin, which was part of our original plantings in 1980. Lighter, fruity and just a little spicy, this wine pairs excellent with our Central Coast faire. The 2018 vintage is a little richer and fruit forward due to another low rainfall season, but is still ready for enjoyment now. Pair it with Beef Tagine with Butternut Squash to maximize your enjoyment


Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")

2019 Zinfandel

Picked from our head pruned vines, this vintage brings deep fruity nuances of raspberries and notes of pepper and cinnamon. A light tannic structure allows for a few years of aging and pairing with ability to pair with flavorful dishes. Pair this vintage with Better Homes and Garden’s 1996 edition Pork with Sweet Potatoes and Apples.


Tech .pdf printable extended Notes for the current vintage ("Tech Sheet")