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 we average three tonnes an acre.

Winemaking

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 sparkling wine with 8 grams of CO2 and 15 grams of sugar.

Tasting Notes

Our sparkling Barbera has a juicy sour cherry freshness and fulsome acidity. This wine has been made to accompany salami or prosciutto, or better still cold duck breast with something from  Maggie Beer ‘s Farm Shop. Great with leftover turkey sandwiches on Boxing Day!

Can be cellared for 5 years,