Jim Barry The Armagh Shiraz 2014
- Rich, full-bodied
- Clare Valley
Halliday Wine Companion calls this, “The star of the Jim Barry Show.” This is the utmost peak of a legendary winery we’re looking at here. Surprisingly approachable, considering the sheer power they’ve harnessed in the bottle, it’s nevertheless an absolute beast that will sit out a life sentence in the cellar and come out fighting.
Profile
There’s masses of gutsy fruit flavour, enthroned in oak and reigned in by beautifully integrated tannin. Full-bodied, sure, but it carries itself with stylish elegance befitting its premium status, and is not at all overbearing. Powerful, but perfectly balanced.
Reviews
Jane Faulkner
“The star of the Jim Barry show - it plays a different medley. This is superbly honed, brimming with power and depth, full-bodied yet there's a certain refinement too. Astonishing colour, all dark ruby and bright with purple tinges, the tannins velvety and savoury, the finish long. Every detail taken care of and the end result a complete wine. Surprisingly approachable, but built to last a considerable distance.”
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Clare Valley
- Vintage
- 2014
- Cellaring
- 2044
- Preservatives
- Sulphites
- Alcohol by Vol.
- 14.0%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Shiraz
- Serving Temp.
- 17.0°C
Tasting
From the producer
A plush and concentrated wine, displaying rich black cherry and blackberry fruits with mocha like oak and hints of aniseed. A wine of great complexity and power, finishing firm and oaky with persistent sweet fruit length.
Winemaking
Viticulture
The name of ‘Armagh’ was bestowed by the original Irish settlers who arrived in 1849, and named the lush rolling hills after their homeland. The vineyard was planted by Jim Barry in 1968 and yields less than two tonnes per acre. The soil is sandy-gravel and receives an average rainfall of 600mm per year. The vineyard lies on a north-west facing slope which acts as a natural sun trap, ensuring the fruit is always fully ripened when picked.
Region
Clare Valley
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Traditional roast lamb
Ingredients
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
Directions
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.