Jim Barry Assyrtiko 2019: Review
This is a precision food wine made from the Greek grape assyrtiko. Jim Barry Assyrtiko 2019 is made from a grape that thrives in hot climates, and so it is no surprise therefore that it is being made in the Clare Valley.
To my knowledge Jim Barry is the only Australian producer of assyrtiko having imported the vine cuttings himself from a single 300-year-old, dormant and pre-phyloxera vine from the Argyros Estate, Santorini. As a result of this the 2016 vintage won that years Australian Alternative Wine Show’s ‘Chief of Judge’s Wine to Watch Award’.
Because of being grown in the Clare this wine carries good fruit within its flavour profile – a distinct lemon is the most obvious in this case. And there’s acidity too, and plenty of it since it is in the nature of the grape itself. It’s more acidic than a typical sauvignon blanc which is why I’d recommend as a food wine. If your evening will feature more than one wine, it will be important to drink this in sequence. It should be straight after the bubbles, or simply the first fine. I tasted this after an aligote (think chardonnay) which with hindsight the wrong order.
Wine Companion gave it 94/100 points.
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