The resilience of the Tumblong Hills vineyard was on show in 2019; a mostly hot and dry vintage across the continent. Overall fruit yield was down, thus harvest 7 to 10-days earlier than average, though through prudent water and canopy management, grape quality was outstanding. Sugar levels were moderate, while acid and pH levels were unexpectedly good. Generally, vintage 2019 at Tumblong Hills delivered wines with bright fruit power, moderate alcohol levels and fresh integrated fruit acid profiles.
The 2019 vintage is proof of Barbera’s tolerance and suitability to warm climate extremes. In fact, the variety thrived, and the resultant wine is bright, fresh and beautiful. Handpicked on 5 February 2019, the fruit was hand-picked and destemmed to stainless steel, where it underwent cold maceration for 72 hours. A cultured yeast was introduced, and the ferment allowed to warm into the high 20oC range for desired flavour and tannin extraction. Pressed off skins after a 2 weeks post-ferment maceration, a small portion was put to French oak for 4 months.
Total acidity: 6.1 g/Litre
Residual sugar: 3.5 g/Litre