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Barbera (2 acres)

Barbera is an Italy grape varietal understood to have been in existence in the Monferrato region of central Piemonte since the 13th century. It is well suited to the sandy loam soils in our vineyard and the Hunter Valley's warm climate, producing deep red wines with intense aroma, gentle tannins and generous acidity. We have grafted a two acre parcel of Chambourcin with Barbera in 2010 and hope to harvest our first crop in 2012.

Chambourcin (2.5 acres)

Although it's exact parentage is not completely clear, we know that Chambourcin was developed in the 1960's by the French biochemist Joannes Seyve to produce a varietal which is highly resistant to fungal diseases such as downy mildew. Coupled with the fact that it is an early ripening varietal, it's an ideal grape for the Hunter Valley's humid late summers. Chambourcin produces medium-bodied reds which 201 releases as both table (still) and sparkling wine. One of the varietal's most distinctive features is it's intensely vivid purple colour which is ink-like. 201's Chambourcin was planted in 1994 and is a prolific bearer of fruit which we thin after veraison to improve it's quality.

Durif (4 acres)

Durif is a French hybrid of the Syrah (Shiraz) and Peloursin varietals, and was created in the 1880's by Francois Durif. Introduced to Australia in 1908 by the Victorian viticulturalist Francois De Castella, it too is highly resistant to downy mildew and phylloxera making it well suited to the Hunter Valley climate. Known widely in the United States as Petite Sirah, Durif produces bold, savoury wines with rich colour and high tannin levels. This allows them to withstand extended cellaring (20+ years) with ease. Our Durif block is deliberately cropped at very low yields of around one tonne to the acre in order to maximise its quality and ripen as early as possible.

Semillon (1.5 acres)

Once known as Hunter Valley Riesling, Semillon is one of the few white wines which will reward patience and careful cellaring. Whilst producing a dry style wine with zesty acidity and citrusy aromas when young, bottle aging allows the wine to develop more complex toasted buttery characters. So perfectly suited to our regional climate, the authors of the German publication Wine declared that "although planted widely throughout the world, Semillon only develops real and distinctive character in the Hunter Valley, Australia".