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Jim Barry Cover Drive Cabernet Sauvignon 2010

Cabernet Sauvignon from Coonawarra, Limestone Coast, Australia
  • RP90
14% ABV
  • WE91
  • W&S91
  • RP90
  • JH92
  • WW90
  • RP90
  • JH90
  • JH90
  • RP90
  • WE90
  • RP90
  • RP90
  • JH90
  • JH89
  • RP88
  • W&S90
  • RP90
  • WE90
  • WS90
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Try the 2015 Vintage 17 99
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4.0 7 Ratings
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4.0 7 Ratings
14% ABV

Winemaker Notes

This wine is dark garnet red in color with high clarity. The nose is very fragrant with intense cassis and cedar dominating the aromas. There is some underlying nuances of fennel and damson plums. A generous, medium bodied palate with lovely succulent tannins which carry the flavors of of blackcurrant, sandalwood, licorice and morello cherries.

As with previous releases of The Cover Drive, the wine displays harmonious balance and can be enjoyed now or will reward cellaring for 5 years.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Deep garnet-purple in color, the 2010 The Cover Drive Cabernet Sauvignon shows off a vibrant, ripe, black cherry and red plum core with notes of cloves and vanilla plus a hint of spice. Medium to full-bodied with medium levels of finely-grained tannins, it has a crisp acid line, good fruit concentration and a nice long, spicy finish. Drink it now to 2017.
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Jim Barry

Jim Barry

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Jim Barry, Coonawarra, Limestone Coast, Australia
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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.

Coonawarra

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Distinguished by a thin, subterranean band of crumbled, red, clay loam, Coonawarra is a fairly flat, otherwise unobtrusive region with a cool Mediterranean climate, actually not unsimilar to Bordeaux.

In Coonawarra, this unique layer of clay is called, "terra rossa" and gets its color from iron oxide. The terra rossa soil overlies soft, penetrable limestone, in a continuous area that is part of the Limestone Coast zone of South Australia. This uncommon layering of soils creates a substrate that is both well draining and at the same time, offers good water retention to support vines’ roots through dry summers.

Not surprisingly, Coonawara experiences great success with the Bordeaux varieties, namely Cabernet Sauvignon and Merlot, but also Shiraz. However Cabernet reigns superior and accounts for half of the Coonawarra harvest each year. Coonawarra Cabernet Sauvignons develop powerful, yet polished tannins, and achieve ripeness without verging into imbalance. Typical of these unique reds are ripe red berry fruits with cassis, sweet herb and dried mint. The region has an increased focus on the individual expressions of single vineyard wines.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SOU288929_2010 Item# 118979