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Description
Ollie Margan has been carving out his own space in the Hunter with the Breaking Ground wines, exploring varieties you don’t usually see in the region. Barbera is one of them, planted on the family’s Ceres Hill vineyard back in the late 90s on rich volcanic soils. The block is now farmed organically, part of Ollie’s push to take the vineyard in a more sustainable direction.
The 2024 was picked on the fresher side and made simply in small open fermenters, then left to settle in old French oak. No heavy winemaking moves, just enough to soften the edges while keeping the fruit lively.
It’s a juicy, medium-bodied red with bright berries, a little spice and that trademark Barbera tang. The tannins are gentle, the acidity keeps it fresh, and there’s a savoury undertone that makes it great with food. Easy to drink, full of character, and a nice example of how Ollie is rethinking what the Hunter can do.
| Price Bracket | $31 to $40 |
| Type | Red |
| Body | Medium Bodied |
| Variety | Barbera |
| Country | Australia |
| Region | Hunter Valley |
| Australian State | NSW |
| Feature |
Organic |
| Reviewed By |
The Wine Front |
| Critic Score |
92 |
| Alcohol | 14% |
| Size | 750ml |
| Vintage | 2024 |
| Closure | Screw Cap |
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