Barbera is believed to have originated in the hills of Monferrato in central Piedmont, Italy with records dating to the thirteenth century. Since then, Italian immigrants have spread it through much of the New World, where its acidity is valued in blended wines for the 'freshness' it imparts. Margan planted the first Barbera in the Hunter Valley in 1998 on the red volcanic soil adjacent to the Margan winery and Restaurant. The cuttings for these plantings were taken from a vineyard planted in Mudgee in the 1950’s which was planted from Barbera cuttings smuggled in to Australia in the suitcase of Italian immigrant Carlo Corino.
Like most grape varieties, vines tend to adapt to their new global locations by producing clonal variations and mutations. Barbera is naturally a vigorous variety and the best clones tend to have smaller grape clusters and produce potentially superior wine. The clone planted at Margan is distinguished by its small clusters and berries providing intense flavour and high acidity at ripeness and was selected for this reason. In addition, the warm days and cooler nights of the Hunter provide perfect conditions for ripening Barbera.
Margan have been producing single vineyard Barbera off the red volcanic soil of Broke Fordwich for over 16 years and as the pioneer of the variety here in the Hunter Valley are still one of the few winemakers who make a 100% Hunter Valley Barbera in this unique style made from high quality grapes coming from this unique original clone.
Damp tobacco, moist blackberries and cherries, chalk, varietal thick rose petals and drying tar. Fleshy, meaty body with a briny, ferrous oyster presence. Bursts of blood orange pips: both flavour and acidity. Fruit sweet enough to be swarthy but finishes with a wash of fine chalky tannins. Drinkability plus. Continue »
With their refreshing take on wine and food, Andrew and Lisa Margan are the king and queen of Broke. Their barbera exudes blueberry and riberry fruits, with a pleasing balance of acid and tannin. Pair it with the pork belly on their restaurant’s menu. Continue »