2024 Bosward Barbera

Barbera has a history somewhat unresolved. It's heritage is assigned to Piedmont in Italy, but its genetics bare no relationship to the established varieties the region is synonymous with. It has been related to various varieties that have excellent resilience to hot and dry climates.

The Barossa is hot and dry. While many critics and scribes will push against hot and dry, as a climatic source for high quality grapes, it is a blessing for Barbera. Its late ripening features, high natural acidity lend it well to our Barossa Valley. She ripens well after the stalwart Shiraz, usually three weeks which means we have much time to tend to her needs.

Even though a seasonally late ripening variety, Barbera still holds its own natural acidity, with very little if any intervention needed by us. It makes you nervous, waiting for it to ripen, but it’s worth it.

All Bosward wines are raised in older oak. Simply to provide clear line of sight to the vineyard and the fruit flavours and aromas that divulges. Old oak means about 5 years old. Simple traditional and cost effective.

The 2024 season was excellent. Great weather brought on balanced ripeness with few dramatic climatic shocks. The wine bristles with red and blue fruits, un-obstructed and beaming from the glass. Mulberry and Boysenberry dominate, with a whiff of Crème caramel. Primary and poised. The taste is pure, with expression from aromas, perhaps with some Jaffa and mandarin cake spikes. Signature Barbera acidity paves the way to a long cool finish.

It will age but enjoy now. It’s glowing.

14% Alcohol

"Medium-deep crimson. Lovely boysenberry espresso aromas and
flavours. Buoyant and spicy with abundant dark berry fruits, roasted
coffee notes and long chalky firm tannins."

94 Points, The Vintage Journal, Andrew Caillard MW. Aug 2025
Drink 2025-2032

"Reid Bosward goes solo! About time. The personality-plus winemaker behind Kaesler (and Yarra Yering!) has launched with a tight but well-considered Barossa range of things. Barbera feels a little left of centre, but hey, lean in. Also, the prices are right. What a refreshing thing to see that.

All the right moves. Broad spectrum of red fruits, tart-orangey acidity, a gravelly, grunty spice element, silky tannin profile, a cool finish. Bite and crunch, freshness and just enough depth. Super easy drinking and all that reads as strong DNA of the variety. Pizza pizza, pork with crackling, Tuscan chilli-spiked vegetarian frittata ahoy. It’s a winner. Sold to the person in the red hat."

93 Points, The Winefront, Mike Bennie. Aug 2025
Drink  2025-2030