Longview Jupiter Barbera 2020

This was a surprise. Barbera is one variety that has perhaps underwhelmed a little in this country, failing to meet the early high expectations. This is one of the best local examples I have seen. From two clones planted in shallow sandy-clay loam with iron stone and quartz, the fruit is bunch sorted, placed in cold rooms for a period then crushed. Traditional fermentation and then the wine sits on skins for a further two weeks. It matures in a mix of a new Austrian oak puncheons and three and four-year-old French oak puncheons. Deep crimson in colour, the nose offers a mix of spices, dry herbs, florals, licorice, dark cherries and leather. With juicy acidity, this is a refreshing style but richly flavoured with soft tannins on a lengthy finish, which maintains the intensity throughout. For me, one of the very best local Barbera’s. Drink now for four to six years.