Barry Family Cellars ‘Brian’s Bright Idea’ Red 2021
Winemaker: Ian Barry
Grapes: Cayuga White, Leon Millot
From the importer Jenny & François: Barry Family Cellars was founded in 2011 by Ken and Ian Barry in Burdett, New York, near Seneca Lake in the Finger Lakes Region. Ian worked at wineries in the Hudson Valley, Oregon and Washington, and makes the Barry Family wines with techniques he personally enjoys, eschewing intervention in favor of more minimalist techniques.
The Pet Gnat wines got their inspiration from Ian’s son Declan. He overheard his Dad discussing making a pet-nat with some winemaking friends, and thought they were getting a new pet gnat. They joked about how they’d have to have a leash for the new pet. Declan’s drawing, spruced up by Ian’s father Ken, a lifelong artist, is the art work featured on the label.
Ian says: ‘Back after an absence of many years! My personal favorite label. Doodle by my dad Ken featuring my brother Brian, who came up with the initial concept for this wine sometime around 2016.’ Cayuga White and Leon Millot + Riesling, Gewurztraminer, Pinot Noir, and Blaufrankisch pomace—hand-harvested from different sustainable vineyards in the FLX area. A co-fermented blend of Cayuga and Leon Millot juice was soaked on the skins of Riesling, Gewurztraminer, Pinot Noir, and Blaufrankisch. Fermented with only indigenous yeasts and force-carbonated. Unfined, course filtered with a small SO2 addition (20 ppm) at bottling. A fun and lively bubbly bev with equal parts fruity and savory notes. Ideal for summer cookouts and holiday gatherings.
Winemaker: Ian Barry
Grapes: Cayuga White, Leon Millot
From the importer Jenny & François: Barry Family Cellars was founded in 2011 by Ken and Ian Barry in Burdett, New York, near Seneca Lake in the Finger Lakes Region. Ian worked at wineries in the Hudson Valley, Oregon and Washington, and makes the Barry Family wines with techniques he personally enjoys, eschewing intervention in favor of more minimalist techniques.
The Pet Gnat wines got their inspiration from Ian’s son Declan. He overheard his Dad discussing making a pet-nat with some winemaking friends, and thought they were getting a new pet gnat. They joked about how they’d have to have a leash for the new pet. Declan’s drawing, spruced up by Ian’s father Ken, a lifelong artist, is the art work featured on the label.
Ian says: ‘Back after an absence of many years! My personal favorite label. Doodle by my dad Ken featuring my brother Brian, who came up with the initial concept for this wine sometime around 2016.’ Cayuga White and Leon Millot + Riesling, Gewurztraminer, Pinot Noir, and Blaufrankisch pomace—hand-harvested from different sustainable vineyards in the FLX area. A co-fermented blend of Cayuga and Leon Millot juice was soaked on the skins of Riesling, Gewurztraminer, Pinot Noir, and Blaufrankisch. Fermented with only indigenous yeasts and force-carbonated. Unfined, course filtered with a small SO2 addition (20 ppm) at bottling. A fun and lively bubbly bev with equal parts fruity and savory notes. Ideal for summer cookouts and holiday gatherings.
Winemaker: Ian Barry
Grapes: Cayuga White, Leon Millot
From the importer Jenny & François: Barry Family Cellars was founded in 2011 by Ken and Ian Barry in Burdett, New York, near Seneca Lake in the Finger Lakes Region. Ian worked at wineries in the Hudson Valley, Oregon and Washington, and makes the Barry Family wines with techniques he personally enjoys, eschewing intervention in favor of more minimalist techniques.
The Pet Gnat wines got their inspiration from Ian’s son Declan. He overheard his Dad discussing making a pet-nat with some winemaking friends, and thought they were getting a new pet gnat. They joked about how they’d have to have a leash for the new pet. Declan’s drawing, spruced up by Ian’s father Ken, a lifelong artist, is the art work featured on the label.
Ian says: ‘Back after an absence of many years! My personal favorite label. Doodle by my dad Ken featuring my brother Brian, who came up with the initial concept for this wine sometime around 2016.’ Cayuga White and Leon Millot + Riesling, Gewurztraminer, Pinot Noir, and Blaufrankisch pomace—hand-harvested from different sustainable vineyards in the FLX area. A co-fermented blend of Cayuga and Leon Millot juice was soaked on the skins of Riesling, Gewurztraminer, Pinot Noir, and Blaufrankisch. Fermented with only indigenous yeasts and force-carbonated. Unfined, course filtered with a small SO2 addition (20 ppm) at bottling. A fun and lively bubbly bev with equal parts fruity and savory notes. Ideal for summer cookouts and holiday gatherings.