Barbera (pronounced Bar-bear-ra) is a variety that is grown in Northern Italy. It doesn’t get treated as well as another well known variety from that region which is a shame really. I can’t say I have tried any European versions of Barbera but I don’t think I need to when there are Australian versions like this one that have a lot to offer and so conveniently close to home.
I must admit to being surprised to read that Barbera has been grown in Australia since the 1960s. However, there doesn’t seem to be many plantings here, equating to (very roughly but it’s the best I can come up with) 0.15% of the total area of hectares under vine. Tiny by any stretch of the imagination.
Colour looks good! It’s like a deep, dark cherry with a slight purple edge to it.
Nose of dark fruits, dark cherries play a part…again, it has an earthiness to it that added some intrigue for my wife and I.
Delicious, juicy, medium bodied, balanced palate. Wow! Those dark cherry characters take it up a notch here, blackcurrants have a say, it’s a touch savoury I think too and density and texture finishing it off very nicely indeed. Oak and tannin are both present but the quality fruit is doing a great job of not letting either of them dominate.
I know the Italians are big fans of food and wine so, throw together a charcuterie plate of meats, cheeses, olives, sun-dried tomatoes or whatever you want really, then gather around your family and friends because this wine is made for such a gastronomic gourmet gathering.
Region: Orange, NSW Price: $26 Source: Sample courtesy of Angullong Wines and Define Wine