Our Breaking Ground Range celebrates our focus on innovation and features pioneering and alternative wines and wine styles.
I love single vineyard wines as they carry a sense of place. Our Barbera from the winery block encapsulates our identity and signature style. We planted this vineyard in 1998 - a first for the Hunter Valley. The cuttings came from a vineyard planted in Mudgee which were carefully ‘imported’ from Piedmonte, in an Italian grapegrowers suitcase. So it has an authentic Italian pedigree. Our first vintage was 2001 and after a few early challenges I now understand its Italian DNA. The wine stands out for its naturally high acidity and ripe, savoury fruit characters, unusual in Australian reds. It’s a perfect food wine
Sour cherry, clove, star anise and charred oak with bright acidity to the finish.
Beetroot, black cherry and star anise.
Medium bodied with bramble, allspice and red fruits notably cherry, underpinned by a savoury earthiness which expresses the rich, volcanic soils of this vineyard. The oak is well integrated and is maintained by the natural bright acidity of the variety.
Winery Block, Ceres Hill Vineyard
2015 saw good ripening conditions for the Barbera. We hand picked the grapes at full ripeness and fermented under cool conditions using cultured aromatic yeast. The wine was placed in a mixture of one year old American and new French oak barriques where it matured for 20 months prior to bottling. This wine will age well due to the high acidity however can also be enjoyed now.
Food Pairing Notes
Savoury notes and high acidity make this the perfect pizza wine. It also works a treat with rich, red meat dishes with a lot of fat and hard cheese.