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Jim Barry McRae Wood Shiraz 2004

Syrah/Shiraz from Clare Valley, Australia
  • JH95
  • RP91
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Winemaker Notes

This is a big, full-bodied Shiraz, showing colors of inky, deep red and purple hues. The nose displays ripe red/black fruit aromas, floral notes, strawberries, black cherry, raspberry, sweet fruity oak, charry and black pepper. The palate is rich and concentrated, with plummy, licorice, cherry, blackberry and some charry, toasty oak. The tannins are finely grained and well integrated.

Critical Acclaim

JH 95
Australian Wine Companion

Deep colour; abundant flavour fills the mouth; black fruits, licorice, dark chocolate, prune and plum. The tannins are excellent, fine and ripe, the oak well-handled; best for some years. Do you buy this wine, or pay almost five times as much for The Armagh? An invidious question, perhaps.

RP 91
The Wine Advocate

The 2004 Shiraz "The McRae Wood" spent 17 months in predominantly American oak and was bottled unfiltered. It is a glass-coating inky purple with an expressive bouquet of pain grille, pepper, pencil lead, bacon, and blueberry. Intense, mouth-filling and structured, it will evolve for 3-5 years and drink well through 2020.

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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.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

LIM201356704_2004 Item# 92866

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