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Jim Barry The Lodge Hill Shiraz 2007

Syrah/Shiraz from Clare Valley, Australia
  • JH92
  • WS90
  • RP90
0% ABV
  • WE90
  • JH93
  • WW91
  • RP90
  • JH95
  • W&S91
  • WS90
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3.9 18 Ratings
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3.9 18 Ratings
0% ABV

Winemaker Notes

The color is a deep, intense purple. On the nose it is aromatic and complex, with a combination of fruit and spice, cinnamon, white pepper, cajun spices, mocha, liquorice and blackberry. On the palate it is immensely approachable with hints of menthol, spearmint, violets and boysenberry, with soft suple tannins.

Critical Acclaim

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JH 92
Australian Wine Companion
A rich and multilayered full-bodied shiraz, with an array of black fruits, licorice and dark chocolate; fine but persistent tannins to finish. Striped screwcap a design feature that works well.
WS 90
Wine Spectator
Polished and appealing for its blackberry and white pepper flavors. Finishes harmoniously, with well-buffed tannins. Drink now through 2014.
RP 90
Robert Parker's Wine Advocate
The 2007 The Lodge Hill Shiraz is a single vineyard cuvee which spent 14 months in seasoned American and French oak. It displays a nose of cedar, pepper, lavender, smoked meat, and blueberry. This leads to a full-bodied, plush, easy-going wine with plenty of flavor and length. It way over-delivers for its modest price.
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Jim Barry

Jim Barry

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Jim Barry, , Australia
Jim Barry
From the heart of South Australia, Jim Barry was a legendary and beloved Clare Valley identity. Since 1959, Jim Barry Wines reflect the Barry family's commitment to making table wines with an emphasis on quality and enjoyment. Jim Barry's philosophy of winemaking was very simple: own the vineyards to develop the best fruit flavors possible and retain these flavors during winemaking. The rich, full-bodied Jim Barry wines distinctly embody this simple winemaking philosophy.

Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely east to west starting near the coast, allowing Pacific Ocean air to funnel through and cool the vineyards. This allows grapes to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, this creates an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has proven quite successful in the region as well. Many vineyards here are owned by growers who sell their grapes to wineries, so it is common to see the same vineyard name on bottle from different wineries. Bien Nacido is perhaps the best-known and most prestigious.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SOU29726_2007 Item# 98997

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