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Producer: Jim BarryGrape Varieties: 100% Cabernet SauvignonOptimum Drinking: Within 10 yearsWine Style: Rich rounded complex redAlcohol by Volume: 14.2%Closure: ScrewcapCountry: Australia
A wonderfully poised wine delivering perfumed mint and floral notes, cassis and blackberry through to a long and savoury finish.
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 wettest winter for 15 years, was followed by a very dry, warm spring. It was the coolest January in over 20 years which also received significant rainfall of 100 millimetres. February saw a complete turnaround, with a series of heat waves, accelerating the ripening of the grapes and compacting the 2015 vintage.
Over the past 56 years, Jim Barry Wines has developed and nurtured a mosaic of vineyards, each of which is unique in site, soil and aspect. Distinct parcels of fruit are selected to make wines that reflect the vineyard where the grapes are grown. This Cabernet Sauvignon was selected from the ‘Cricket Pitch Vineyard’ in the Coonawarra and shows the hallmark richness and intensity of wines grown on the region’s famous terra rossa soil. The Coonawarra wine region's climate is maritime, influenced by the Southern Ocean which is only 37 miles away. The row orientation in the vineyard is north to south which allows the vines to catch the afternoon sun.
The grapes were carefully sorted, de-stemmed and gently crushed. Fermentation occurred in stainless steel fermenters with heading down boards, which submerged the skins in the fermenting must and gently extracted colour, flavour and tannins. Pump-overs were conducted twice per day, with a rack and return each day. Fermentation lasted for seven to nine days before being pressed. Malolactic fermentation took place in oak, encouraging a seamless integration. The wine was matured in a combination of one and two year old French hogsheads for 10 months.
A wonderfully poised wine showing aromas of perfumed floral notes, cassis and blackberry briary fruits complemented by an attractive earthiness. The berried fruits are framed by well integrated and savoury tannins through to an exquisite finish.
Perfect with a roast leg of lamb with all the trimmings.
Cabernet Sauvignon 100%
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