Tasting Notes
Barbera done differently, this. It's wild fermented, gently worked over a couple of weeks on skins and then left in old oak for fourteen months, so nothing ever gets in the way of the fruit. And what fruit it is, all bright and tart, red and black cherry with a savoury little lift of dried sage and a twist of pink grapefruit pith. Barbera's natural zip of acidity makes it dangerously drinkable, the sort of red you'll happily work your way through a bottle of. - Aaron C
| Product Type | Wine Red Barbera |
| Volume | 750ml |
| Country | Australia |
| Region | New South Wales |
| Sub Region | Hilltops |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Minimal Intervention |