Complex aromas of pink grapefruit, lime and a lift of tropical guava lead to a generous yet precise palate with a light, creamy texture and a lively, mineral 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 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. Distinct parcels of fruit are selected to make wines that reflect the vineyard from which the grapes are grown. This Riesling was sourced from the McKay’s vineyard in Watervale. South or east facing slopes best suited for Riesling as they are shielded from the hot northerly winds that can occur during summer and also receive the cooler morning sun. The soil in the McKay’s vineyard is clay over limestone, which is free draining. The Clare Valley climate is continental with a high diurnal temperature difference with clear skies. The cool nights lead to the preservation of crisp natural acidity and delicate flavours.
The grapes were harvested in the cool of the night, to preserve the flavours in the fruit. The fruit was immediately pressed without skin contact and after cold settling the juice was racked. Fermentation took place with a proportion of the lighter "fluffy" lees and selected yeasts at 14 to 16°C, lasting two to three weeks. A small parcel was cool fermented in aged French oak barrels, to enhance the texture of the wine.
Notes of lime cordial, pink grapefruit and lemon rind open up to regional Watervale musk and floral notes. A powerful and concentrated Riesling ,with great depth of flavour and a silky, acid profile which gives focus, line and length.
Ideal with steamed fish and ginger.
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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