From a tiny parcel of fruit growing in basaltic soils in the Yandoit Hills by Peter Fyffe, the 2021 Barbera is full, ripe and laden with vivid red fruit that eases off the pallet with gentle tannins. Barbera is naturally very high in acid and low in tannin and can take a lot of Central Victorian sunshine. The result being a wine that is deceptively lush and full but very easy to drink. This is a winter release, but hang on to a bottle for summer BBQs.

Only four rows in the vineyard and now in its third growing season farmed without systemic sprays. Fermented as destemmed berries for 3 weeks and pressed to barrel to age on fine lees in a seasoned puncheon for 11 months. Bottled with 25 ppm sulphur dioxide. Bottle aged for 5 months before release.

Only 700 bottles available and each year sells very quickly, so jump in!

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