This juicy little number is just the thing for Friday night pizza. Made from Italian variety Barbera, it's loaded with cherry fruit and a little hint of sourness on the finish. Tangy acid and gentle tannins round out the picture, making this approachable and very guzzle-able.

Located 160 kilometres southwest of Canberra, along the foothills of New South Wales’ picturesque Snowy Mountains, Gundagai is the historical crossing point of the Murrumbidgee River. Gundagai’s landscape is not only incredibly beautiful, but the nearby Snowy Mountains encourage cool evening breezes throughout the growing season, which helps preserve delicate, complex fruit characters. It is amongst these cool breezes that we find the estate of Tumblong Hills. The estate is led by sustainable winegrowing advocate Simon Robertson. He has this land in his blood. Simon was introduced to wine at the age of ten by his father Peter, a pioneering winemaker and viticulturist responsible for establishing the Barwang Winery in the Hilltops region of New South Wales. Simon’s early love of wine led him to pursue studies in viticulture and winemaking, before heading to Europe to discover the likes of Château d’Yquem in Sauternes, France, and Tokaji in Hungary. A second-generation vigneron, Simon truly believes in the role that soil plays in good winemaking practices. Simon leads the team at Tumblong Hills with a belief that great wines are made in the vineyard and healthy living soils are the backbone to creating those wines.