Ollie Margan has been carving out his own space in the Hunter with the Breaking Ground wines, exploring varieties you dont usually see in the region. Barbera is one of them, planted on the familys Ceres Hill vineyard back in the late 90s on rich volcanic soils. The block is now farmed organically, part of Ollies 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.

Its 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 theres 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.