"De-stemmed with 20 percent left as whole berries for fermentation in order to create complexity and silkier tannins. It was matured in French oak puncheons (20% new) for 12 months. The hallmark of Barbera being its natural acidity".
Meaty and savoury, on opening even a little reductive hint. Powder-fine tannin, cocoa meets blackberry and black cherry. Silken and pillowy smooth on entry, cascading nicely across the palate. Good natural acidity, in tandem with savoury liquorice twists.
This needs something more than a simple pasta dish that Barbera tends to get instinctively paired with, Venison ragu perhaps. 91
Tasted on: Monday 16th April, Leaf to Fruit day
Source: Sample
Price: $26
Alcohol: 14.5%
Closure: Screwcap
Website: www.angullong.com.au
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