Longview’s Barbera is a project nearly 10 years in the making. Planted to 2 Piemontese clones, this classic Italian variety has required lots of attention in the vineyard. Aiming for the truest expression of Barbera, the wine is deeply coloured, fresh and soft with bright cherry fruit flavours – all with Barbera’s trademark acid structure and drive.
Its attire is as timeless as the ancient grape itself, captured in a rare Italian bottle emblazoned with the all-powerful ancient Roman God, Jupiter – King of the Gods, God of the Sky and Weather. He was always worshipped on the summits of hills and was the son of the God Saturn – the namesake of the Saturno family; custodians of Longview Vineyard.
- Tasting Notes
- Vintage Notes
- Winemaking Notes
- Wine Analysis
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Light brick red in colour with aromas of dried strawberries, plums and wild berries. The palate is medium bodied with savoury notes of nutmeg, rose petal, spice and maraschino cherries. Bright acidity is the backbone of this wine which lingers on the palate gracefully. Enjoy with Italian inspired dishes.
Spring rainfall was below average which helped disease control and provided ideal conditions for the flowering period. Dry conditions though early summer helped us control vine vigour resulting in balanced canopies. From veraison through to harvest, the weather was ideal with minimal moisture and cool nights resulting in exceptional fruit flavor development and acid retention. Exceptionally dry conditions towards the end of vintage minimised disease pressure allowing for perfect ripening.
Our Barbera block is made up of 2 clones, 84 and 424. This block is planted on a slight north-facing slope and its soil composition consists of shallow sandy clay loam with iron stone and quartz. We diversify the plantings by cane pruning and spur pruning each clone and hence this alters the picking time of each parcel. We harvested the two clones separately and kept the resulting wines separate until final blending for bottle. Fruit was hand harvested on the 7th of March and immediately stored in cold rooms prior to crushing. Hand sorting bunches occurred in the field during harvest to ensure all quality parameters were met. Vinified using traditional techniques and left on skins for around 2 weeks, the wine is then matured in one new French oak puncheon and in 3 and 4-year-old French puncheons. It is bottled without fining or filtration.
|Residual Sugar||0.8 g/L|
|Total Acidity||7.5 g/L|