2017, Jim Barry ‚The Armagh‚ Clare Valley Shiraz

Rich and complex, with layers of dark fruit, spice, and dark chocolate balanced by velvety tannins, power, and poise ‚¬” a benchmark Clare Valley Shiraz of exceptional depth and finesse.

About the Winery: Few names resonate in Australian wine history as strongly as Jim Barry. As the first qualified winemaker in the Clare Valley, graduating from Roseworthy Agricultural College in 1947, Jim Barry helped shape the regionof global reputation for world-class Shiraz and Riesling. Founded in 1959, Jim Barry Wines remains family-owned and is now guided by the second and third generations: Peter Barry and his children Tom, Sam, and Olivia. Awarded *2020 Winery of the Year* by *Halliday Wine Companion*, Jim Barry Wines continues to craft award-winning, estate-grown wines with an unwavering commitment to quality and Clare Valley expression.

Grape Variety: 100% Shiraz ‚ sourced from the iconic *Armagh Vineyard*, originally named by Irish settlers who arrived in 1849 and named the rolling hills after their homeland. Purchased by Jim Barry in 1968, this north-west-facing site is a natural suntrap. The vineyardof sandy gravel soils and low yields of under 27 hectolitres per hectare produce deeply concentrated fruit. With an average annual rainfall of 600 mm and high diurnal range, the fruit achieves perfect ripeness and elegant tannin structure.

Vintage: The 2017 vintage began with record-breaking early-season rainfall, producing one of the slowest starts in over a decade. The Shiraz vines benefited from abundant soil moisture and a long, dry ripening period, developing rich colour, fine tannins, and elegant savoury balance typical of cooler years.

Winemaking: Hand-harvested fruit was meticulously sorted, destemmed, and crushed before fermentation in small two-tonne open-top fermenters. Heading-down boards were used to submerge the cap, extracting colour and tannins gently. Pump-overs occurred twice daily, with a daily rack-and-return for aeration and integration. Fermentation lasted eight days, followed by malolactic conversion in oak. The wine was then matured for 16 months in 60% French and 40% American oak hogsheads to enhance texture and complexity.

Appearance: Deep crimson with an inky core and garnet reflections.

Aroma: Intense aromas of blackberry, dark cherry, mocha, and garden herbs with hints of aniseed and spice.

Palate: Concentrated and refined, offering layers of black cherry, blackberry, and dark chocolate framed by mocha oak and supple tannins. The palate flows with power and grace, finishing long with spice and savoury complexity.

Body: Full-bodied, richly textured, and structured with elegance.

Acidity: Balanced and fresh, underpinning the wineof poise and length.

Cellaring Potential: Drink from now or cellar for 20‚25 years to develop tertiary layers of cedar, tobacco, and spice.

Perfect Pairing: Ideal with slow-cooked beef cheeks, lamb shank, or kangaroo fillet with pepperberry jus.

Serving Temperature: Serve at 17‚18°C to highlight richness and complexity.

Contains sulphites. Information correct to the best of our knowledge at time of publication and subject to change according to vintage.