MR. BARVAL's Rob Gherardi
Rob Gherardi, AKA Mr Barval, is one of the few people who truly follow their dreams. He worked at Moss Wood for 4 Years and at Cullen’s for 3 - and then fell heavily for the Barolo region in Piedmont. He now shares his year between making wine in the Margaret River region and hosting guided wine tours
in Piedmont. (See below.)
He has built a cult following for his wines.
Our customers love them.
“… I was mighty impressed with the wines at a recent tasting. There is a purity and delicacy here, combined with lovely mouth feel and texture.”
Ray Jordan, Saturday Magazine 15th September 2018
Saturday, June 20th
Hosted by Rob Gherardi, Owner & Winemaker
Masterclass: 3-5pm, 10 Wines with nibbles, $85
Dinner: 7pm, 10 Wines & 4 Courses, $160
So, who is MR. BARVAL?
HE IS MARGARET RIVER | BAROLO | VALTELLINA
"All incredible areas of natural beauty, all with a history and tradition of fine winemaking and all with a strong influence upon me and the fine wines that I craft."
- Robert Gherardi
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As a child, I vividly remember the excitement of waking before sunrise to pick grapes with my family - three generations of Italians, cousins and extended relatives - whether in the Swan Valley or a world away in Margaret River. Back at my nonna’s suburban backyard, we’d process the fruit, often three tonnes over three weekends, before gathering for a feast. It’s a tradition my family continues to this day.
Initially, I pursued degrees in Marine Science and Biotechnology, but a part-time job at a local wine store changed everything. Industry tastings, generous staff discounts and endless opportunities to explore great wines opened my eyes to the world of wine. By 27, I took the plunge, leaving my original career path to study Oenology and Viticulture.
My first industry role was with the esteemed Moss Wood in Margaret River, one of Australia’s finest Cabernet Sauvignon producers. What started as a summer job in the vineyard led to a full-time role as Assistant Winemaker and Viticulturist. Eager to expand my knowledge, I moved to Brown Hill Estate for the 2009 vintage before joining the prestigious Cullen Wines, where I embraced biodynamic viticulture and traditional fine-winemaking techniques under the guidance of the inspirational Vanya Cullen.
My time at Cullen opened doors internationally, leading me to Elio Altare in Barolo, Italy, for my first overseas vintage. I spent four years working alongside Elio, gaining invaluable experience in traditional ‘old world’ viticulture and winemaking. In 2014, I joined Conterno Fantino in Monforte d’Alba, further deepening my appreciation for these time-honoured techniques.
Eventually, the pull to craft my own wines became undeniable. Armed with the knowledge and experiences gathered across Australia and Italy, I returned home to bring my vision to life.
Welcome to my world of wine - I hope you enjoy every bottle as much as I’ve loved making them.
Salute, Rob.
(Source: mrbarval.com)
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Robert Gherardi was born with wine in his blood, as a small boy going
to Margaret River to pick grapes with three generations of his extended
Italian family. The grapes were taken to his grandmother's suburban
backyard to begin the fermentation, followed by a big lunch or dinner to
celebrate the arrival of the new vintage-to-be.
Nonetheless, his first
degree was in marine science and biotechnology; while completing the
course he worked in an independent wine store in Perth. Having tasted
his way around the world in the bottle, and aged 25, he enrolled in the
full oenology and viticulture degree.
This led to employment at Moss Wood
for four years, then Brown Hill Estate as assistant winemaker, and finally
to Cullen for three years.
Vanya Cullen encouraged him to travel to Barolo
and work with Elio Altare for three harvests over a five-year period. This
included moving to Barolo with his wife and children to experience the
full four seasons of viticulture and winemaking. He returns to Italy
each year for his boutique travel business, with customised tours of
Barolo, Valtellina and further north.
And so he arrived at the name
for his winery: Margaret River, Barolo and Valtellina.
The Wine List & Menu
1st Course
2025 Prima Alba [New Release]
Prima Alba, meaning ‘First Sunrise’ in Italian. Hand harvested fruit, gentle whole bunch basket pressing, wild fermented in old French oak barriques with 3 months on light yeast lees and 9 months in barrels in total leads to a unique expression of this variety. A bone dry-medium weight with lifted tropical aromas with a slice of herbaceousness around the edge, fresh mineral acidity and a hint of texture to balance the palate. This wine treads an intriguing line between light delicacy and profound complexity and is bottles unfined and unfiltered and a harmless sediment may remain.
Robert Gherardi, Winemaker Notes
2025 Mistral 79% Viognier | 21% Marsanne [New Release]
Think elegant floral perfume, ripe stone fruit and sweet spice notes abound. This wine also displays a wonderful texture with balance and fresh acidity. This wine is bottled unfined and unfiltered and a harmless sediment may remain. This wine is inspired by the white wine blends of the Northern Rhone Valley in France. Originating in Switzerland, the Rhone river flows west towards Lyon before turning south down the Rhone Valley to the Mediterranean coast. The strong, cool wind known as the 'Mistral' blows down the Rhone Valley from the Alps and has a profound impact upon all of the agriculture in the valley, viticulture being no exception. This is the inspiration behind the name of the wine. Perhaps the most famous of the Rhone white varieties is Viognier (pron. Vio-n-yay). The bronze tinted, thick skinned, hardy white grapes typically produce a medium weight, dry wine with characteristic bright floral and apricot notes. This is often blended with either or both of Marsanne and Roussane, to produce a vibrant, complex, floral wine, capable of being enjoyed in its youth as well as to be cellared and enjoyed with several years of bottle evolution.
Robert Gherardi, Winemaker Notes
Shark Bay whiting, tempura, lemon
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2nd Course
2025 Chardonnay
Three parcels of Chardonnay were hand harvested from the Wilyabrup and Karridale sub-regions for this wine. Each parcel was separately whole bunch basket pressed directly to barrel, wild fermented with indigenous yeast, underwent partial wild malolactic fermentation and bâtonnage to build complexity. The wine was aged for 10 months in French oak barriques, 18% of which were new.
Robert Gherardi, Winemaker Notes
2023 Chardonnay Riserva
The third offering of our Chardonnay Riserva is a true showcase of the exceptional 2023 vintage. This single block wine is from Wildberry Estate in the Heart of Wyliabrup sub-region. Hand picked, whole bunch basket pressed direct to barrique (50% new), wild fermented, wild malolactic ferment, extended lees contact and batonnage all add to the great complexity of this wine. This wine is bottled unfined and unfiltered and a harmless sediment may remain. A heart of elegance and precision but also displaying undoubted power and complexity this wine will continue to evolve over many years.
Robert Gherardi, Winemaker Notes
Salmon, walnut tarrator, fraiche
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3rd Course
2023 Nebbiolo Riserva [New Release]
This is the second release of this wine from us with the first made in 2021. This is a vineyard selection from one part of a single block of Nebbiolo grapes grown in the Karridale sub-region. Following hand harvesting the wine underwent wild fermentation, hand plunging, extended maceration for 46 days under submerged cap, basket pressing and then aging for two years in our custom made raw oak botte. This wine was bottled and then held back for a further year before release. This wine is a Margaret River expression of a distinctly Italian variety. It can be appreciated immediately upon release but will reward cellaring for 10+years.
Robert Gherardi, Winemaker Notes
Gnocchi, roasted mushrooms, curd
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4th Course
2023 Cabernet Malbec
Cabernet Sauvignon from Wilyabrup and Wallcliffe sub-regions, plus luscious Malbec, old vine Merlot and Petit Verdot from Wilyabrup come together in this classic Bordeaux Blend. The fruit was hand harvested, destemmed without crushing and fermented with wild vineyard yeasts, hand plunged and gently basket pressed. The wine was aged for 22 months in subtle French oak barriques, 25% of which were new, and bottled unfined, unfiltered and unadulterated. This wine exhibits the restraint yet high complexity it is possible to achieve from these classic Bordeaux varieties in Margaret River when coupled with he Mr Barval old-world inspired winemaking techniques. Full bodied with youthful acidity, the wine displays power and concentration yet with the unmistakable elegance and precision that defines our Mr Barval style. This wine will drink well immediately and will also reward careful cellaring for many years to come.
Robert Gherardi, Winemaker Notes
2024 Cabernet Malbec (new release)
2022 Cabernet Sauvignon Riserva
(Review on the 2021 vintage below)
While the fruit is handled gently and aged in French oak barriques (42% new) for 24 months, the Riserva is a barrel selection. It is also given an extra year in bottle before release. A complete wine, balanced and detailed. Full of regional flavour – think mulberries, cassis and blackberries infused with licorice, nori and black olives. And yes, there’s cedary oak, but not intrusive, it’s already etched into the fuller-bodied wine. Tannins are fine if persuasive and it finishes long and pure.
Jane Faulkner, Wine Companion
2023 Lirica Cabernet Sauvignon
LIRICA started long before there was a wine in bottle.
Rob had driven past this tiny vineyard for years while working in Wilyabrup, and Lee had spent many vintages diligently refining the site, rebuilding the soils and learning exactly what the vines need and were capable of. And then, somewhere between conversations about Barolo, tannins and what actually makes great wine, the collaboration came together.
Angus a la minute, pepercorn butter, leafy greens
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To finish…