Demonstrating the delightful, vibrant fruit characters of Barbera, when it's well managed and allowed to present itself with medium weight. The colour is bright, with a red and light, bright crimson hue. Aromas burst with ripe red fruits and a little dry dustiness. Perfectly integrated and persistent through to a very long finish. This is a polished and classy expression of this famous variety. Super wine.

Destemmed fruit matured in Slovenian and French oak, 12 months in cask and a further 12 months in bottle. I’ve said it once and i'll say it again, why hasn’t Australia frothed over Barbera more. This is a prime example of beautiful detailed wine that punches above its asking price. Raspberry roll ups, baked cherries and pomegranate molasses. Fruit is fluorescent with vibrancy, shadowed by violets, tobacco leaf and the sumac spice. Drawing you in with becking red fruits and florals the wine has fairly tame tannins for northern Italian roots, some zesty acidity and a luscious finish. It's built for gentle slow cooked meats, velvety polenta and twigs of herbs. Truly a lovely wine you could sit with for hours.

A friend once told me that not liking Barbera was like not liking puppies. He had a point. Good Barbera makes for such an approachable and generous, warm and welcoming style of wine. From an exciting, if youthful, vintage. The team use both French and Slavonian oak.

The colour here is a dark maroon with a cherry red edge. The nose exhibits notes of kirsch, aniseed, red fruits, animal skins and undergrowth, leaf litter, cherries, blackcurrants, cold tea and beefstock. A juicy, fresh palate with a fine line of bright acidity, through to a lingering finish. Very attractive and will remain so over the next three to five years. Almost as good a new puppy.

A juicy and complete barbera here with a lustrous nose full of spiced dark cherries, hibiscus and stones. Medium-bodied and linear on the palate with solid cherry fruit and fresh, sleek tannins. Really drinkable. Would rate higher if there was a little more depth on the mid-palate. Delicious now.