2019 Single Block Series Barbera

Alcohol: 12.7%
ρH: 3.45
Total acidity: 7.5 g/L
Residual sugar: less than 2 g/L

Winemakers: John Bown, Alain Rousseau

Blackcurrant and cedar aromas. The palate is tight with silky tannins, plenty of ripe berry fruits.

Spring time was mild and dry with some cooler temperatures in November. Flowering began in mid-November and was finished by early December. All throughout summer the weather was constantly warm and dry with no rain. Grape picking started at the end of February for the sparkling and was completed by the 20th of April 2019.

Variety: 100% Barbera, sustainably grown
Region: 100% Coal River Valley, Southern Tasmania

A 48-hour pre-ferment soak was followed by inoculation and fermentation in 1/2 and one-tonne open fermenters hand plunged twice daily. Pressed and then transferred into French oak for Malolactic ferment, aged in barrels for 20 months.
Bottling date: 06.12.2019