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Producer: Jim BarryGrape Varieties: 100% ShirazOptimum Drinking: Within 10 yearsWine Style: Complex, concentrated spicy redAlcohol by Volume: 14%Closure: ScrewcapCountry: Australia
Complex and concentrated with layers of savoury and meaty flavours enhanced by fresh red pepper notes together with leather, all enveloped in a velvety and opulent texture.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions. Jim was the first qualified winemaker in the Clare Valley, graduating with a degree in oenology from the prestigious Roseworthy Agricultural College in 1947. Founded in 1959, Jim Barry Wines is still family owned, with three generations of Roseworthy graduates. Jim’s son Peter became managing director in 1985 and today Peter’s children Tom, Sam and Olivia are the winemaker, commercial manager and brand ambassador respectively. Voted ‘Winery of the Year’ by Matthew Jukes they produce highly acclaimed and award-winning wines.
The 2012 vintage was almost perfect for Jim Barry Wines and probably the best in a decade. Growing conditions were ideal, with well timed rainfall having a positive effect on the vines and the quality of fruit produced: it refreshed the vines and slowed ipening, leading to full bodied reds with excellent colour and ripe tannins.
In 1964, Jim purchased 28 hectares of prime land from Duncan McRae Wood and planted his first vineyard with Shiraz. It was an inspired choice of both grape variety and location. The vineyard is characterised by grey sandy topsoil over a clay subsoil. The vines are trained on a single cordon to promote an even canopy and provide optimal shade. The Clare Valley has a high diurnal temperature difference, the cool nights allow the vines to produce an elegant style of Shiraz.
The grapes were de-stemmed and crushed before being fermented in stainless steel fermenters with heading down boards, which submerged the skins in the fermenting must. This moderated the temperature of the 'cap' while gently extracting colour, flavour and tannins. Pump-overs were conducted twice a day with a rack and return once per day. Fermentation lasted for between 7 to 10 days before being pressed. Malolactic fermentation took place in tank before the wine was racked to French oak where it was matured for 12 months.
Intense aromas of plum, cherry and dark berried fruits are complemented by black olive, spice and charry oak. The palate is restrained in its youth, but delivers depth and concentration of fruit flavour. A wine of fantastic drive and complexity, the soft, integrated tannins enhance the lengthy finish.
Ideal with a rib-eye steak and a peppercorn sauce.
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