Complex and concentrated with layers of savoury and minty flavours enhanced by chocolate 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 2013 vintage was characterised by very dry conditions throughout the growing and ripening seasons. Fortunately, the vines had good sub-surface moisture levels to draw on from plentiful winter rains and the fruit was in excellent condition at harvest.
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 destemmed 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.
Lifted aromas of blackberry, blueberry briary fruits and perfumed violets are complemented by a lick of toasty vanillin oak. The palate is restrained in its youth, but delivers depth and concentration with dark forest-fruits, rich fruitcake and a streak of earthy goodness. A wine of fantastic drive and complexity, the delicate grained tannins enhance the lengthy finish.
Ideal with a rib-eye steak and a peppercorn sauce.
Winemaker: Tom Barry & Derrick Quinton
Region: South Australia
Sub region: Clare Valley
Body Value: D (A is light, E is full bodied)
Residual Sugar: 0.5
Contains Sulphites: Yes
Formats Available: 75cl