2019, Jim Barry 'The Armagh' Clare Valley Shiraz
Mix any six bottles and 15% comes off at checkout — no code needed.
At a glance
- Grape
- Shiraz 100%
- Region
- Clare Valley, Australia
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- Medium
- Tannins
- High
- Sweetness
- Dry
- Drink
- Exceptional Longevity (15-50+ Years)
- Pairs with
- Red Meat, Lamb
Why this wine
The Armagh is one of the small group of Australian Shiraz that sit alongside Grange in reputation, from a single vineyard planted in 1968. Dense, powerful and built over decades rather than years. An icon wine that will outlive most things in a cellar.
Our advantages:
Description
How it tastes
Complex and intense, with rich dark fruit, spice, and dark chocolate enveloped by a velvety palate — a wine of great power, length, and poise. Complex and intense aromas of dark fruit, mocha, and garden herbs with subtle spice and aniseed notes. Concentrated and structured, revealing blackberry and black cherry with mocha oak, spice, and herbal lift. Fine-grained tannins and vibrant acidity deliver harmony, length, and elegance across the finish.
The producer
Few names in Australian wine command the same respect as Jim Barry. The first qualified winemaker in the Clare Valley, Jim graduated from Roseworthy Agricultural College in 1947 and went on to pioneer the region's modern reputation for world-class Shiraz and Riesling. Founded in 1959, the estate remains family-owned, now led by Peter Barry and his children Tom, Sam, and Olivia. Voted *2020 Winery of the Year* by *Halliday Wine Companion*, Jim Barry Wines continues to craft highly acclaimed, award-winning wines that embody the Clare Valley's depth, balance, and precision. Hand-harvested grapes were destemmed, crushed, and vinified in small two-tonne open-top fermenters. Heading-down boards kept the cap submerged, allowing gentle extraction of colour, flavour, and tannin. Pump-overs were conducted twice daily with a rack-and-return once per day for oxygenation and complexity. Fermentation lasted eight days, followed by malolactic conversion in oak. The wine was matured for 16 months in 60% French and 40% American oak hogsheads to enhance structure and depth.
Food and drinking
Good with red meat and lamb. Built for the long term — decades, if kept well. Serve at 17–18°C.
Contains sulphites. Information correct to the best of our knowledge at time of publication and subject to change according to vintage.