Saint George Barbera from Jordan, deep ruby red, charging out of the glass with dark cherries and ripe black plums over violets, vanilla and dried tobacco leaf, medium bodied with focused texture, real mid-palate density and the bright acidity that makes Barbera such a natural wine for the table.
Tasting Notes
Deep ruby red in colour. It charges out of the glass with intense aromas of dark cherries and ripe black plums, with hints of violets and vanilla and touches of dried tobacco leaves. Medium bodied, the wine shows focused texture, impressive mid-palate density and an elegant finish. Medium to high acidity makes it a natural companion to red sauce dishes. Aged six months in French oak.
Quick Facts
- Grape: 100% Barbera
- Origin: Jordan (clay, limestone and basalt soils)
- Style: Dry red, medium bodied, high acidity, certified organic
- Winemaking: Six months in French oak
Food Pairing
Red meats, lamb, pizza and red sauce pastas, cured meats, mushroom dishes, and medium strength blue cheese.
Serving
Serve at 14 to 16°C. Twenty minutes in the fridge before pouring if the room is warm.
About the Producer
Saint George is the wine of Omar Zumot, whose father Bulos founded the family drinks company in 1954. The name comes from the church of Saint George at Madaba, beside which Omar planted his first vineyard using vines brought from France. The estate now farms three sites: Madaba on clay and limestone, Souf in the mountains of Jerash at 1,150 metres, and the principal vineyard at Sama al-Sarhan on the Syrian border, where basalt thrown out by the extinct volcano of Jabal Druze layers the soil and changes every half metre. All are certified organic. Sheep graze between the rows, irrigation comes from carp ponds that enrich the water with nitrate, and yields are held below two tonnes per hectare, around a quarter of the world average.
