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Assyrtiko 2018 - Jim Barry
Jim Barry Wines


  Australia / Clare Valley
ADD TO CART At your doorstep in 1 - 6 days

The famous Greek Assyrtiko traveled to Australia!


Why do we love it?
Jim Barry's Assyrtiko is the first Assyrtiko outside Greece and doubles our happiness. Firstly, because it is an amazing wine, with the typicity and complexity of Assyrtiko being underlined by Riesling-like Australian vinification. And secondly, because it makes us proud that such an important winery as Jim Barry chose to deal with Assyrtiko, recognizing the potential and greatness of the variety.

The story is more or less known. Peter Barry, now at the helm of the winery, came to Greece on holiday in the summer of 2006. After an appointment with the sellers, he refuses to drink coffee and asks for wine, as he believes that a glass of wine at 14:00 makes the day seem smaller. The only wine in the fridge was an Assyrtiko from Santorini. After a sip, Barry is shocked: "it tastes like our Rieslings but it has a taste I have never tried before". He decides to take cuttings from a 300-year-old (from Argyros Estate) pre-Phylloxera, vine. In 2012, Assyrtiko is planted on Lodge Hill, a special vineyard, one of the family’s favorites, which makes excellent Rieslings. Part of Assyrtiko is aged in large oak barrels, with its fine wine lees to add volume, texture, and complexity to the final result.

Jim Barry's Assyrtiko is definitely one of the wines you should try!









Tastes Like
It has pale lemon color and aromas of fresh lemon, lime, grapefruit, peach, melon and wet stone. In the mouth the lemony character along with the intense mineral sensation dominate. Notes of honey, white flowers and grapefruit are following. It has moderate body and sharp acidity.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12,5%
Origin Clare Valley, Australia
Variety Assyrtiko
Aromas Lemon, lime, grapefruit, peach, melon, wet stone, honey, white flowers.
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 5 years
Closure Screw Cap
Organic No



with linguine alle vongole with lemon zest, seabass ceviche, or chicken piccata.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!



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