2024 Angullong Fossil Hill Barbera, Orange

Barbera continues to be such an underrated variety. Granted that perhaps it will not challenge the great Shiraz, Pinots and Cabernets of the world but, for the price, time after time it proves to be delicious drinking and such good value. This wine, from Orange in New South Wales, is very much an example of that. Cherry red with a crimson rim, there are attractive floral and red cherry notes throughout with hints of garden herbs, cranberries, animal flesh and smoked meats. A delicious style with a soft texture, very fine tannins and excellent length. Enjoy this over the next five to six years. Drink to 2032.

93 points Ken Gargett for Wine Pilot, April 2026

As is the way with Barbera this is a high-toned and crisp, decidedly red fruited with red cherry, pomegranate juice and cranberry dashed with pepper and aniseed. Lively acidity gives the wine bounce and crunch, while fine tannins add a little structure. Refreshing in its way, a touch earthy in the same breath. Nailing the brief.

93 points Mike Bennie for the WBM Magazine

A ferrous wine with lilac, blueberries and gathered bush herbs. Some crushed rock, red apple skin and red berry tea. The amiable nature of barbera shines on the palate with chewy tannins and plush fruit, a soft and genial creaminess to the finish. A sound example of barbera with plenty of charm. Drink to 2028.

91 points Shanteh Wale for for Halliday Wine Companion, February 2026

Light to medium ruby hue. Cherry cola aromas. Sweet cherry and blueberry fruit with fresh acidity, rose petal and white pepper spice. Supple and silky. Drink to 2031.

90 points Stuart Knox for The Real Review, May 2026

The Crossing family has farmed their historic Angullong station in Millthorpe near Orange in New South Wales since 1950, with a portion of the property planted with vines from 1998. Winemaking is handled by the talented Jeff Byrne of Byrne Farm.

The grapes for this wine were fermented in open fermenters with a 20% whole berry inclusion and the must pumped over twice daily for enhanced colour and flavour. The wine was then matured for 12 months in French oak puncheons of which a fifth were new.