A juicy and vibrant blend with aromas of raspberry, blackberry and cherry lifted by
notes of violets and sweet spice. Bright, lively and brimming with red fruits on the palate,
this easy drinking wine is framed by soft, fine grained tannins through to a touch of
spice on the finish.

About the Producer

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 ‘2020 Winery of the Year' at the Halliday Wine Companion Awards, they produce highly acclaimed, award-winning wines.

Vineyard and Winery

The Clare Valley is a series of undulating hills within the higher ranges of the grape
growing area. Vine aspect and row orientation are 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, destemmed 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 conversion took place in tank before the wine was racked to
French oak where it spent 11 months maturing.