Jim Barry Wines Watervale Riesling showcases all the traditional hallmarks of Clare Valley Riesling, with zesty citrus aromas of lemon, grapefruit juice, lime and white flowers. On the palate, its refreshing and intense flavour is perfectly balanced by zesty acidity, finishing with a mineral, wet slate note.

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 Watervale Riesling grapes come from a special part of the famed Florita vineyard in Watervale, in the Clare Valley. The Mediterranean climate has a high diurnal temperature difference; the cool nights lead to the preservation of crisp natural acidity and delicate flavours. The vines are planted on south or east-facing slopes, which are best suited to Riesling as they are shielded from the hot northerly summer winds, instead they receive the cooler morning sun. The vines are trained on a single cordon with two bud spurs to promote even canopy growth, encourage shade and avoid crowding of fruit to reduce risk of disease. The foliage is managed with a partial VSP to maximise shade on the northern and western sides of the rows and allow air and dappled sunlight in on the south and eastern sides. Irrigation encourages even ripening and under-vine mulching inhibits weed competition and preserves soil moisture.

The grapes were harvested in the cool of the night, to minimise oxidation, phenolic extraction and preserve the flavours in the juice. The fruit was immediately pressed without any skin contact and settled for 24 - 48 hours. The juice was racked off its solids and a cool fermentation took place at 14 - 16°C with selected yeasts, lasting for two to three weeks. Vinified unobtrusively, to allow the Riesling to reflect its origins.