Barbera is famous for its crisp acidity, which usually makes for crisp and crunchy, light to medium-bodied wines. However, the TarraWarra crew wanted to make this wine a bit more punchy, so they left the grapes from a single block to get rather ripe. It's made for a lush wine too - with lots of dark berry fruit, dark chocolate and cooked plum flavours and a real sense of fleshiness that is so happily chunky.

TarraWarra is a Yarra Valley estate that has everything - a vineyard, winery, celebrated restaurant and a nature reserve (with a famous art museum next door). Interestingly, 'Tarrawarra' is a local Aboriginal word that translates as ‘slow-moving water’ and is the name given to the area around the estate (apparently, the term refers to a bend in the nearby Yarra River). This rather special place now has a forty-year winemaking history, with a pretty grand reputation for Yarra Valley Chardonnay and Pinot Noir, further helped by having local Yarra gun winemaker Sarah Fagan in the winery. Not fans of standing still, there's now a complement of quality Italian grapes (like Barbera and Nebbiolo) in the vineyard too (because why not?).