2015 Chain of Ponds 'Stopover' Single Vineyard Barbera

2015 Chain of Ponds 'Stopover' Single Vineyard Barbera

42% off RRP
$20.99 per bottle
4 payments of $5.25 with More info
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Love it or your money back*
Free Delivery
On orders
over $300*
42% off RRP
$20.99 per bottle
Bottles
4 payments of $5.25 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

There is all sorts of things growing in the Adelaide Hills, including nifty Barbera, clearly. 

This captures the good bits of Barbera too. The crunchy red fruit. That wonderful acidity. The medium bodiedness. It's so well balanced and delicious, with the little touch of 5% shiraz just making everyone's day.

Expert Reviews

Includes 5% shiraz, hand-picked, 3 days cold soak, open-fermented, plunged twice daily, 10 days on skins, completing fermentation in French oak (30% new), matured for 12 months. It's not often an Australia barbera has the bright, vibrant, juicy fruit that overflows in this wine, the 5% shiraz completing the structure.' 95 points - James Halliday - Halliday's Wine Companion

95 points - Adelaide Hills Wine Show 2016

Tech stuff

14.2
Adelaide Hills
2015
Screw Cap
Cellar to 2024
750ml

Light

Full

How's it taste?

Purity of fruit, rich blackcurrant, blueberries, and satsuma plums are integrated with oak spice and hints of black pepper and cured meats. Good linear acidity backbone with subtle velvety tannins are met with generous fruit weight and persistence and fresh fruit on the finish.

How was it made?

Selectively handpicked from the Berry vineyard at Kuitpo in the southern Adelaide Hills, a North Facing Aspect with East-West row orientation and an elevation of 380m. Soil is a sandy loam over siltstone, Clone is 424 and the canopy is managed with strict vertical shoot positioning. The block produces vibrant wines with depth, intensity and structure. Hand Harvested at optimal maturity the grapes were destemmed only into small open fermenters then cold soaked for 3 x days before being innoculated with RP15 yeast strain. During fermentation the must was plunged twice daily and allowed to ferment between 18-25 degrees while it spent a full 10 days on skins. It was pressed directly to 100% French oak with 30% new oak to complete primary ferment followed by Malolactic fermentation. Aged and matured on lees in oak for 12 months prior to bottling

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