2017 Angullong Fossil Hill Barbera

Barbera is an Italian variety that has been grown in Australia in small qualities since the 1960s. Our Angullong ‘Fossil Hill’ Barbera is a succulent, medium bodied, savoury wine with abundant cherry, raspberry and herb flavours, complemented by textural and balanced tannins. The variety is eminently suited to our cooler region and should mature well in the bottle over the next five or six years. Enjoy it with a barbequed venison or lamb.

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92/100  … It’s all a mix of Berry fruit married to savoury, woody/herbal hints. There’s a remnant of oak in play too. Delightfully poised, with a medium bodied aspect, black fruit with liberal twists of pepper. Tannins are fine, powdery, coating the mouth and adding to a generous finish. We opted to pair this with a vegetarian lasagne, where it was more than a match for the juicy, tomato laden construct. Go here, easily.” The Vinsomniac, Nov 2018


“Deep red colour with a trace of purple and a slightly meaty but voluminous bouquet, the palate medium to full weight and soft, with fine, powdery tannins, good length and balanced finish.” Huon Hooke, The Real Review, Mar 2019


90/100 …Meat, graphite and cloves ahead of black cherry and redcurrant. Acidity, tannin, reduction and good general ripeness. Sparks fly.” The Winefront, Campbell Mattinson


90/100  Such an easy drinking wine that looks fab in the glass. Dive your nose in for violets and purple flower aromas. Dark cherries and touches of blue fruit roll into the mouth to be met by kicks of earth and dried herbs. Some brown spices appear late, but curiously, the finish is a little warming. Have with food and you’ll be grinning. All up, it’s a tidy drink.” QWine, Oct 2018


90/100 Pristine, pastille-like cherry, blackberry and blueberry fruit with restrained oak; long and mouthfilling with fine tannins and taut acids.”Jeremy Oliver, Oct 2018


90/100  A medium but youthful red in the glass, the nose has sweetness of cherry and blackberry but some undergrowth, almost autumnal characters that give additional interest. A supple wine that is fruit dominant initially with a web of red berry fruits slowly get caught up in subtle but textural tannins that have a gentle herbaceous edge to them. Oak gives a veneer of richness that rounds out the wine with acidity framing the length.”  The Wine Reviewer, Nov 2018


“Alluring bright red colour, lovely cherry aromas with a smidge of forest floor, vibrant yummy flavours on the palate coupled with great structure, good depth & is well balanced.  YUM-OH SO MOORISH!!Wine Assist, Dan Traucki, Oct 2018


“…Delicious, juicy, medium bodied, balanced palate. Wow! Those dark cherry characters take it up a notch here, blackcurrants have a say, it’s a touch savoury I think too and density and texture finishing it off very nicely indeed. Oak and tannin are both present but the quality fruit is doing a great job of not letting either of them dominate. I know the Italians are big fans of food and wine so, throw together a charcuterie plate of meats, cheeses, olives, sun-dried tomatoes or whatever you want really, then gather around your family and friends because this wine is made for such a gastromonic gourmet gathering.” Words from a Wineglass, Oct 2018


“This current release Fossil Hill Barbera 2017, is an expression of its Italian varietal characteristics, albeit in true exhuberant New World style.  All the varietal attributes are there in abundance, namely the black cherry / brambly aromas, spicy grippy tannins, lingering glycerol sweetness [145% alc] & grippy savoury length.  It’s like an overeager, enthusiastic puppy keen to please.  A power house wine which will reward a few years cellaring.”  The Grape Hunter, Oct 2018


“There’s always a shiny, polished element to “new world” Italians produced and while that is somewhat evident here, this is still a respectful nod to the Piedmontese variety. Aromatic: Cherry, blackberry, tobacco and violets are all prominent. The palate focused with a youthful, linear stature: unencumbered by excess. The tannins knitted fine and tight and drying just enough at the knell to suggest a medium term future.”  Vinonotebook, Nov 2018

REGION: Orange Region, NSW
WINEMAKING: Fermented in open fermenters with 20% left as whole berries and pumped over twice daily to increase colour and flavour. Maturation was in French oak puncheons for 12 months (20% new oak).
COLOUR: Lovely deep garnet colour with youthful purple hue.
AROMA: Vibrant dark berry aromas with herb, forest floor and a pleasant touch of meatiness adding complexity.
PALATE: Medium bodied and elegant, with herb, dark berry and earthen flavours. There is a pleasant grip of balanced tannin on the long finish, with the oak adding complexity and character. This will integrate further with time in the bottle.
ADDITIVES: Made using tradtitional methods. Some traces of egg products may remain. Preservative 220 added.
PEAK DRINKING: Enjoy now and over the next six years.
FOOD MATCHES: Perfect with antipasto or rare roast lamb.