Contains 5-10% Durif to counter Barbera’s naturally high acidity while adding a bit of colour and tannin. Smart blending. Usually made “in the peasant style my Grandfather loved to drink copious amounts of” Ray remarks, but the vintage allowed for a fuller bodied take on the variety this time round.
Mouth-watering acidity is still present but it’s in harness. Primarily red fruited with suggestions of sour plum and darker brambly characters. Heads down a savoury path post entry with leather, sage, fennel seeds and cocoa joining the fray. A decent amount of cedary oak that gradually sinks into the wine. Drying phenolics creep up the gums after you’ve swallowed. Impressive. 91+
Region: Granite Belt
Alcohol: 13.5%
Closure: Screwcap
Price: $45
Tasted: December 2013