Jim Barry Wines 'The Barry Bros' Shiraz Cabernet Sauvignon, Clare Valley

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Jim Barry
Grape Varieties
Optimum Drinking
Within 6 years
Wine Style
Juicy vibrant easy drinking red
Alcohol by Volume
Style / Colour

A juicy and vibrant blend brimming with red and black fruits and lifted notes of violets and mint. This is an easy drinking style with a touch of black pepper on the finish.

Producer Note

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 Clare Valley is a series of undulating hills within the higher ranges of the grape growing area. Vine aspect and row orientation is as critical as soil type in terms of the suitability of a vineyard site for a particular variety. Shiraz is suited to upper slopes with northerly or western aspects and Cabernet Sauvignon suits the lower slopes and thicker soils. The vines are trained on a single cordon to promote an even canopy. The Clare Valley has a high diurnal temperature difference. The cool nights allow the vines to recover from the heat of the day and produce Shiraz and Cabernet Sauvignon with even ripening of tannins and flavour.


The grapes were sorted, de-stemmed and crushed. Fermentation took place in stainless steel fermenters with heading down boards, which submerged the skins in the fermenting must and 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 occurred in tank before the wine was racked to French oak where it spent 11 months maturing.

Tasting Note

A juicy and vibrant blend with aromas of raspberry, blackberry and cherry lifted by notes of violets and sweet spice. This easy drinking wine is bright, lively and brimming with red fruits framed by soft, tannins and a touch of spice on the finish.

Serving Suggestion

A great match for chicken in a creamy and tarragon sauce.


Shiraz 65%, Cabernet Sauvignon 35%


The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage

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