Sam Miranda Barbera 2019 from the Myrrhee/King Valley country is an estate Barbera that takes its cues from Piedmont but gives them an Aussie twist – bright, tangy fruit with real depth and a savoury backbone. While detailed public tasting notes for the exact 2019 bottling are thin on the ground, the estate Barbera style is known for vibrant acidity, red fruits and medium body, built squarely for food.

From the house style and region you can safely expect red and black cherry, plum and a little spice on the nose, with Barbera’s trademark juicy acidity cutting through on the palate and keeping it feeling lively rather than heavy. The Myrrhee site tends to give extra colour and flavour intensity, so the 2019 Barbera should show a bit more darkness and savoury edge than the simpler Sangiovese‑Barbera blends, with fine, firm but approachable tannins.

In the glass this makes Sam Miranda Barbera 2019 a great candidate for rich Italian dishes – think osso buco, beef or pork ragù, tomato‑based pastas and wood‑fired pizza – as well as barbecued lamb chops, grilled sausages and even game, where its acidity and tangy fruit can really shine. It’s also the sort of medium‑bodied, savoury Italian‑varietal red that will reward a short decant and can happily sit in the cellar for a few more years if you like your Barbera with a bit of bottle development.