The 2nd release of TarraWarra’s Barbera. Grafted 6 years ago onto then 23 year old Pinot Noir rootstock. Natural ferment and 18 months in French oak (20% new barriques). Released alongside the Nebbiolo, I would suggest that like they do in Piedmont, you should drink the Barbera while waiting for the Nebbiolo to mature.
TarraWarra Estate, Barbera, Yarra Valley, 2016
Bright purple in the glass with energetic, electric legs. A little fruit forward with brown spice, cherries, turned earth, baked blueberry and tobacco leaf. Even, balanced palate with boysenberry, cherry, briar and thyme. Fine tannins that are a touch gritty and dark yeasty finish.
Wine sample courtesy of TarraWarra Estate