Our Barbera is grown on our Sandalwood vineyard in the foothills behind McLaren Flat, a cool and protected site.
This steep stony vineyard is typically last to ripen and is a great site for this naturally high acid variety.
The fruit is handpicked and undergoes fermentation in open top concrete fermenters. After ferment the wine is pressed off into French oak barrels – around 25% new, for around 12 months prior to bottling.
Barbera is naturally low in tannin and has refreshing acidity – this makes it a great accompaniment to tomato based dishes or those high in fat such as charcuterie and other cured meats.