|Jericho Wines & Liquors||USD 6.49 $6.49 750ml|
|Total Beverage, Thornton Colorado||USD 12.98 $9.98 375ml|
Jacob's Creek Cabernet Sauvignon 2010
Colour: Medium crimson Bouquet: The aroma displays attractive ripe blackcurrant and plum fruit flavours, with bright herbaceous accents as well as subtle cedar and spice notes. Palate: The wine is full-bodied, with dark berry flavours, balanced acidity and smoothly structured tannins leading to an elegant and persistent finish.
External Reviews for Jacob's Creek Cabernet Sauvignon
Vintage Conditions: Good winter rains were recorded across all grape growing regions throughout south eastern Australia during winter prior to the 2010 growing season. Ideal cool to mild weather was observed during early spring. This, together with excellent soil moisture profiles, promoted healthy vine canopy development. A period of very warm windy weather was encountered during mid November which impacted on fruit set and resulted in slightly below average yields. Warm to hot weather conditions were encountered early in the season across all viticultural regions, but this was followed by milder weather from early February through to late March as the harvest progressed, creating near-perfect conditions for ripening, and producing sound fruit with bright, fresh varietal flavours, vibrant colours and rich yet soft tannins. Winemaking: Regular vineyard inspections and careful monitoring of fruit throughout the ripening period by our winemaking and viticultural terms ensured fruit of the highest quality was selected for inclusion in the Jacob?s Creek Cabernet Sauvignon. The fruit was harvested at optimal ripeness, based on key indicators such as, ripeness of both flavour and tannins as well as sugar and acid balance. Individual fruit parcels were de-stemmed and crushed into static and rotary fermenters for fermentation on skins for between seven and ten days, with temperatures maintained between 18øC-26øC. The ferments were tasted twice daily to ensure an appropriate maceration regime was employed, so as to achieve maximum extraction of colour as well as desirable flavour compounds and tannins from the grape skins. The free run and pressings fractions were blended after pressing, in order to improve the tannin structure of the wine. The base wines were matured for twelve months before blending, and were lightly filtered immediately prior to bottling.