Viticulture and Harvest
We planted our two acre block of Barbera in 1999, from cuttings taken from the old Montrose vineyard. Although quite light in canopy for this variety, it has nevertheless produced a reasonable crop every year - yielding on average three tonnes an acre without any thinning. We generally harvest the fruit the first week of March. 2018 was no exception.
The wine was made as a still table red, maturing for three months before shipping it to Peterson's in the Hunter for finishing as a sparklingwine with 8 grams of CO2 and 15 grams of sugar
This wine is our version of the ubiquitous Lambrusco - a little more robust, but equally at home with charcuterie and cold turkey