Displaying earthy beetroot, bitter cherries and spice which dominates the nose and palate. A great combination of primary fruit and terroir.
- NSW - Hunter Valley
- New South Wales
Barbera has the ability to retain high acid in warmer climates, making it a good fit for the Hunter Valley. This displays aromas of plum, raspberry, violets, spice, vanillin and leather. Slightly
sour flavours of morello cherry, plum, raspberry and spice are really attractive and there’s a good acid backbone with some gutsy tannins. Capped off with a spicy raspberry finish, this is lovely stuff. A great wine to drink with big, rich winter meals. 4 Stars - Ben Thomas, Decanter (Apr/2011)
Winery Tasting Notes
This Barbera is a medium bodied wine, displaying earthy beetroot, bitter cherries and spice which dominates the nose and palate. A great combination of primary fruit and terroir. The long tannin structure and high acidity is typical of this Italian varietal and makes it a great food wine.
The wine will mature superbly over the next ten years and should cellar until at least 2020.
This vineyard, which sits adjacent to the winery, was the first Barbera planted in the Hunter Valley. The vines originated from the original Barbera vineyard planted in Mudgee from Italian stock. The 2009 vintage was a classic for Hunter reds. These grapes were fermented under cool conditions using cultured aromatic yeast. After fermentation the wine was placed in a mixture of new American and new French oak barriques where it matured for 20 months prior to bottling