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When Chrismont first planted Barbera in its Upper King Valley vineyard in 1984, it marked a defining moment for the region — introducing an Italian variety that would become central to Chrismont's identity and help shape King Valley's reputation for Mediterranean varieties. Four decades on, the La Zona Barbera continues to express what the Upper King Valley does so naturally with this grape: vibrant, fruit-driven character with the bright acidity and silky structure that make Barbera one of Italy's most food-friendly varieties.
Tasting Notes
Colour: Vibrant crimson purple.
Nose: Lifted ripe boysenberry, mulberry and plum with a spicy oak background.
Palate: Fragrant dark berries and aromatic spice in a medium-bodied palate. Bright acidity with fine, silky tannins.
Finish: Clean and persistent, with lingering fruit and a gentle spice note from French oak maturation.
Drink: Now–2032.
Winemaking
Fruit is harvested cool and crushed to small fermenters. Fermentation begins cool and slowly warms naturally, reaching approximately 28°C towards the end. The wine is drained and pressed into tanks and barrels to complete primary and malolactic fermentation. Maturation takes place over 12 months in large-format French oak barrels — 15% new, the remainder older oak — followed by an additional 6–12 months of bottle age before release. Winemaker Warren Proft.
When Chrismont first planted Barbera in its Upper King Valley vineyard in 1984, it marked a defining moment for the region — introducing an Italian variety that would become central to Chrismont's identity. The La Zona Barbera expresses vibrant, fruit-driven character with the bright acidity and silky structure Barbera delivers naturally in King Valley.
Fruit is harvested cool and crushed to small fermenters. Fermentation begins cool and slowly warms naturally, reaching approximately 28°C towards the end. The wine is drained and pressed into tanks and barrels to complete primary and malolactic fermentation, then matured for 12 months in large-format French oak barrels — 15% new, remainder older — and an additional 6–12 months in bottle before release.
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