We have been buying Barbera from the Cavicchiolo Vineyard for some time now. In the past it has been used as a blending component for colour and acidity, but over the past few years with a little more on hand to play with we couldn't help but think this really deserved to be the star of the show.
Al was amazed with a certain granitic note he saw in this wine, which reminded him of the original rendition of Epicus, a Mourvèdre from Stanthorpe last produced in 2019 and hey presto a classic is reborn.
Site: Cavicchiolo Vineyard, King Valley, Victoria.
Production: 100% Barbera made with freshness in mind. Fermented as whole berries with daily pump overs until it was pressed after a cool 10 days. Aged in stainless steel for a further 5 months before being bottled unfined and unfiltered with a touch of sulphur added at bottling.
Tasting notes: Dark plum, violets, spice and a graphite. Crunchy acidity, mid palate spice and a mid weight build. Proper slurpy wine this.
