This is the first crop from our newly planted Barbera vines on our Razorback Road vineyard in the cool southern Adelaide Hills. The deeply coloured fruit was clean, ripe and in great condition at harvest. Following hand picking 10% of the grapes were loaded in to an open fermenter as whole bunches, the rest gently de-stemmed on top with a lot of whole berries.
Following 2 days of cold soaking on skins the fermentation commenced and the skins were gently plunged to extract colour and flavour from the skins.
Following fermentation the wine was pressed to combination of French oak (55% of the final blend, 10% new oak and 45% old oak) and a small stainless steel tank(45%). It then aged for 10 months on light lees in the combination of tank and barrel. The oak portion softened the tannins in the wine with the tank portion retaining a lot of bright fruit and vibrancy in the final blend.
Bright, deep red/purple colour with a vibrant hue, this cool climate Barbera shows an abundance of bright blueberry and mulberry fruit characters with a subtle hint of herbal and aniseed notes. The medium bodied palate is bright and full of flavour with dark berry fruits, a fleshy mid palate and some bright, fresh acidity and vibrant tannins typical of the Barbera variety. Drinks well as a young wine but has the depth of flavour to cellar well for 5 years or more.
Kym Milne MW