Barbera came to Australia with cuttings imported from the University of California, Davis in the 1960s, and as of 2010 accounted for of planting land. It has been grown for about 25 years in the Mudgee region of New South Wales, with later plantings in a number of wine regions, including the King Valley in Victoria as well as the McLaren Vale and the Adelaide Hills regions in South Australia. John Gladstones, in his book "Viticulture and Environment", includes Barbera in maturity group 5, which means that it will ripen at about the same time as Shiraz and Merlot, and that it should theoretically find a successful home in many Australian wine regions.