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The Cover Drive 2016 - Jim Barry
Jim Barry

THE COVER DRIVE 2016 - JIM BARRY

  Australia / Coonawarra
€22.90
19.60
€19.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

90pts from Wine Spectator!

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Why do we love it?
The Cover Drive by Jim Barry is exactly what you want when you think of Cabernet Sauvignon from the New World. Rich, juicy, fruity, delicious, and perfect! As if that wasn't enough, it has the signature of a leading producer and terroir of a major area, Coonawarra.

Jim Barry's winery is one of the most important wineries in Australia, with many important wines in its portfolio, including an Assyrtiko! Now at the helm of the winery is Peter Barry, who continues the brilliant course that his father started. At the southern end of Coonawarra, there was a cricket stadium until 1950, which in 1996 came into Peter 's hands and was to become the basis of The Cover Drive! In Coonawarra, the special soil and unique climate help Cabernet Sauvignon to unfold its complexity. The maturation in French and American oak barrels emphasizes its exuberant character and gives it a chocolate dimension.

It is enjoyable now and for the next 5 years!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
Deep purple color and intoxicating aromas of sour cherry, cherry, cassis and redcurrant accompanied by notes of cedar, vanilla, tobacco, eucalyptus, and chocolate. Rich mouth, expressive, with medium to full body, moderate tannins, and crisp acidity.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Coonawarra, Australia
Variety Cabernet Sauvignon
Aromas Sour cherry, cherry, cassis, redcurrant, cedar, vanilla, tobacco, eucalyptus, chocolate.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Screw Cap
Organic No

THE COVER DRIVE 2016 - JIM BARRY

PAIR IT

with a juicy burger, hearty beef casserole, or with a rack of lamb with spices crust and wine sauce.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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