2025 Bosward Barbera

Barbera has a history somewhat unresolved. Its heritage is assigned to Piedmont in Italy, but its genetics bare no relationship to the established varieties the region with which it is synonymous. 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 writers will push against hot and dry, as a climatic source for high-quality grapes, it is a blessing for Barbera. It ripens later than shiraz, and its high natural acidity folds it well to our Barossa Valley. Barbera 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 feels risky waiting for it to ripen but when tasting the wine, 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 2025 season was excellent. A drawn out, drought tainted winter had set the script for a low yielding and restrained growing season. Vine growth was hindered and yields restricted, whilst not great news for growers, it was quality heaven for winemakers.
2025 Barbera displays the rare combination of weight with precision. Despite its build it still has taught natural acid acting as a corset. Aromas and flavours of black and red cherry, rhubarb and blood plum. Tannin is laser perfect with clean palate finish. Although we design our Barbera to drink early, the 2025 will have the stamina for 10 years of ageing.

Alcohol 14%