‘I’m Rizzing in the Seventies’

Jim Barry Wines is commemorating 50 consecutive vintages of its Watervale Riesling with a limited-edition 70s inspired label.

Sam Barry says the winery is very proud of how this brand has grown over the years and made Riesling approachable to all wine drinkers.

“The Watervale Riesling has been a constant in our portfolio since our winery was built in 1974, and indeed, it is the only wine that we have consistently produced every vintage since then,” he says.

“Its success is in its quality and consistency – the consumer knows what to expect every time they open a bottle.”

Third-generation winemaker Tom Barry says while the style of the wine has evolved over the 50 years, the quality of the fruit has remained the same.

He says he is sure their consumers will love the funky new label, which pays tribute to the “vibrancy and ethos” of the times.

“The fruit for this wine was originally sourced from a property owned by my grandparents, Jim and Nancy Barry, in Watervale,” he says.

“When my dad, Peter, and his brothers purchased the historic Florita vineyard in 1986, production was able to increase considerably.”

In 2022, the family was awarded the Wolf Blass AM BVK Award at the 21^st Canberra International Riesling Challenge for their major contribution to the development, promotion and showcasing of Riesling Style Wine, nationally and around the world.

Proprietor Peter Barry believes it is a privilege to make Riesling in the Clare Valley and is glad that it has never become ‘popular’ in mainstream winemaking, ensuring the integrity of the variety.

“My father, Jim, was a pioneer of dry table wine in the Clare Valley and saw a future of varieties like Riesling, Shiraz and Cabernet,” he says.

“I am grateful to my parents for their hard work and foresight, which has afforded us the opportunity to make this wonderful variety for over 50 years.”

On the 2023 Riesling vintage, Tom Barry says the wine is packed with flavour and phenolic ripeness, with great acid.

“The balance achieved between fruit concentration and acid is outstanding,” he says.

Photo: Tom, Sam and Peter Barry (Matt Turner).