The Billy Button 'The Affable' Barbera 2023 is a standout example of Australian Barbera, crafted by award-winning winemaker Jo Marsh. Produced in the cool-climate Alpine Valleys, this wine showcases the versatility and charm of the Barbera grape, offering a delightful drinking experience. Jo has always liked the juicy vibrant style of Barbera from the Piedmont region in Northern Italy.  So, in 2014 when Tony Ferraro asked, “would you like to take a look at my Barbera?” Jo jumped at the chance.  Since then, Barbera has become one of the most popular wines in the Billy Button line-up.

This medium-bodied red presents vibrant aromas of blood plums, black cherries, and raspberries, accompanied by subtle earthy undertones. On the palate, it delivers juicy berry flavors with a soft texture and a refreshing finish. The wine's balanced acidity and approachable tannins make it a versatile choice for various occasions.Optimal Drinking Window – now until 2035.

Halliday Wine Companion - 95 Points

A barbera that rocks! Year after year, this unassuming 'affable' grape knocks your socks off with its energy, its buoyant fruits and upfront honesty. Love the bright purple hues, the lifted aromas of red berries, morello cherry, mountain herbs, blackstrap licorice and the savoury hint of Dutch cocoa that translates effortlessly onto the palate. Sounds busy, but it melds together perfectly across a supple, textural base.

Jeni Port, Halliday Wine Companion

Gold medal 2023 Australian Alternative Varieties Wine Show

Trophy at the 2024 Australian Italian Varieties Wine Show - Chief Judges Award 'Most Exciting Wine' 

Production Notes

Fruit sourced from the Ferraro’s vineyard on Whalleys Lane, Myrtleford, was harvested in late March.

The fruit was machine harvested and destemmed with some free run juice being bled off to concentrate fruit flavours. A cold soak prior to ferment was carried out to increase colour, aroma and flavour extraction. Inoculated with selected yeast. fermetation took place in a static fermenter which was pumped over twice per day. The ferments were pressed after reaching sugar dryness to Flexcubes, where they matured for 8 months prior to blending, crossflow filtration and bottling in January 2024.