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Jacob's Creek Cabernet Sauvignon 2014

Member Review by Joey Hendrickson:

Affordable, but came with a price. This is one of my least favorite tastes of the 10 wines I sampled in early 2013.

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3.0965734265734 5 0.5
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Jacob's Creek:
In 1847, a young Bavarian immigrant called Johann Gramp missed the wine he used to drink in his home land. Instead of changing his habits, he decided to start growing grapes and attempt to make the wine himself. It was a way of adapting to a new country, but still staying true to his character. What he didn’t know was that when he planted the Barossa Valley’s first commercia... Read more
In 1847, a young Bavarian immigrant called Johann Gramp missed the wine he used to drink in his home land. Instead of changing his habits, he decided to start growing grapes and attempt to make the wine himself. It was a way of adapting to a new country, but still staying true to his character. What he didn’t know was that when he planted the Barossa Valley’s first commercial vineyard along the banks of Jacob’s Creek, he was also planting the seeds of one of the most popular wine brands in the world that would be named after the waterway.  Today,  Jacob's Creek remains one of the most well known, trusted and enjoyed Australian wines around the world. It delivers fresh, elegant and great tasting wines that show true varietal character.  The philosophy of Jacob's Creek is to offer a range of wines that suit all occasions.  As a company, we concentrate on two key things: The first is continuous improvement. Every vintage we strive to improve the quality of our wines by refining our winemaking practices and continually gaining a greater understanding of our vineyards. The second is that in everything we do, at every step of the winemaking process, from the vineyards all the way through to your glass, we all work with the final destination in mind. We do it for the most important wine critic. You. Read less

Member Reviews for Jacob's Creek Cabernet Sauvignon

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Snooth User: Joey Hendrickson
2.00 5
Vintage: 2010 03/17/2013

Affordable, but came with a price. This is one of my least favorite tastes of the 10 wines I sampled in early 2013.

Snooth User: Meredith1
4.00 5
Vintage: 2010 11/18/2013

Four glasses

Snooth User: BrianMacWine
3.00 5
Vintage: 2009 04/04/2012

Young , still fruit driven, medium length

Snooth User: djnewman001
2.00 5
Vintage: 2009 06/20/2011

Two glasses

Snooth User: Mimi Kim
0.00 5
Vintage: 2008 09/19/2011

A medium ruby red color with purple tints. This particular wine has a rich layer of fruit flavors and a supple, long-lasting palate.

Snooth User: Frenzy
0.50 5
Vintage: 2008 11/06/2011


Snooth User: CabFan85
0.50 5
Vintage: 2008 03/23/2011

Probably the worst cab I have ever had. bad nose. medium bodied and not rich in flavor. Very high tannins.

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External Reviews for Jacob's Creek Cabernet Sauvignon

External Review
Vintage: 2013 08/20/2015

Fresh and perfumy, with pretty blackberry and floral flavors on a taut frame. Drink now. 7,000 cases made.

External Review
Vintage: 2013 08/20/2015

A generous, rich & silky Cabernet with blackberry & plum notes, all in perfect balance with a hint of subtle oak.

External Review
Vintage: 2012 08/26/2010

This full bodied wine exhibits an aroma of mint and blackcurrant with a palate rich in berry fruit flavours and well integrated tannins. At our place we enjoy it as the ideal companion to red meat, pasta and cheeses.

External Review
Vintage: 2011 05/31/2012

Vintage Conditions: The lead up to the 2011 vintage was excellent. The generous rainfall during the winter of 2010 meant that the soil profiles were nice and full for the growing season. This in turn meant the vines were in great shape for the season with nice canopies protecting the fruit from the summer sun. Healthy canopy cover for the Sauvignon Blanc fruit ensures the beautiful fresh tropical characters are maintained throughout ripening, and elongates the ripening period for Cabernet Sauvignon to yield balanced acidity and fine structure. Winemaking: Great effort was taken at each stage to retain and maximise the natural varietal flavours produced in the vineyards, and the two varietal wines kept separate until the final stage of blending.The Sauvignon Blanc fruit was harvested in the cool of the night. After crushing, the fresh soft clean juice was separated quickly to minimise skin contact, then clarified prior to being cool fermented using specially selected yeast strains to enhance the varietal flavours of Sauvignon Blanc. The Cabernet Sauvignon was selected from Coonawarra and harvested on 29th March 2011 then crushed to a small static fermenter. Fermentation on skins was initiated with neutral yeast to preserve varietal characters, and then took place on skins at relatively cool temperaturesto retain the fresh varietal leafy cassis flavours. The wine was pressed off skins and then spent a short time in selected French oak hogsheads to mature. Finally the Sauvignon Blanc was combined with approximately 25% Cabernet Sauvignon to create a new light style red wine in this unique Cool Harvest Sauvignon Cabernet blend.

External Review
Vintage: 2010 05/31/2012

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.

External Review
Vintage: 2009 05/31/2012

Vintage Conditions: The growing season leading up to the 2009 harvest followed a similar pattern to previous years, with relatively low rainfall throughout winter and spring. Extremely hot conditions during late January and early February required careful management of our vineyards to ensure the vines received sufficient water and nutrients to maintain healthy leaf canopies. Fortunately the hot mid-summer weather was followed by much milder weather throughout the remainder of the vintage. This provided good ripening conditions for both Shiraz and Cabernet Sauvignon, with the development of fresh attractive fruit flavours, strong colours and soft, ripe tannins. Winemaking: Individual vineyards were regularly monitored throughout the ripening period, with berry flavour ripeness and sugar/acid balance used as the criteria for determining optimum harvest dates. Parcels of fruit were destemmed and crushed into static and rotary fermentation vessels and fermented on skins for around seven to ten days, at temperatures between 18 and 26øC. Cap management techniques were optimised for each individual parcel, to maximise the extraction of desirable colour and flavour components while maintaining soft tannin structures typical of the Jacobs Creek style. On pressing off of skins, the free-run and thepressings components were blended together to give greater tannin structure and balance to the wine. The various components were matured separately before allocation into the final blend. The wine was lightly filtered directly before bottling.

External Review
Vintage: 2009 05/31/2012

Vintage Conditions: After several dry seasons, near normal rainfall returned to South Australia during the Winter of 2008, providing good soil moisture reservesfor budburst in early spring. This allowed for excellent vine growth,although wind and cloud cover during November did reduce crop levels. After a hot early summer, the final ripening conditions in Autumn were excellent - remaining dry and cool through to the 2009 harvest. Winemaking: A sound understanding of our vineyards - their individual terroir and their unique qualities year after year - combined with a meticulous process of regular vineyard visits during the latter stages of the ripening period identified several outstanding blocks of Shiraz and Cabernet Sauvignon. All were low yielding vines and each displayed the intensity and luscious fruit flavours which typify the best of these varieties. The blocks were harvested and delivered separately to the winery where they were crushed into small static fermenters. Neutral yeast strains were selected to preserve the characters and personality of each parcel. Ferments were allowed to warm to peaks of around 28øC before completing fermentation at more moderate temperatures of 18-22§C. After 12 to 15 days on skins each parcel was pressed, the free run and pressings combined, and the wine filled to a selection of oak barrels for malolactic fermentation and further maturation. The Cabernet Sauvignon parcels were filled to predominantly French oak hogsheads, while the Shiraz parcels were filled to both French and American hogsheads. A total of 25% new oak was employed, split approximately 55% to 45% in favour of French oak. After approximately 24 months of oak maturation, the final composition of the blend was determined on the tasting bench. The final blend contained parcels sourced from South Australian regions, including rich succulent Shiraz from Barossa Valley and refined Cabernet Sauvignon from Coonawarra. Each and every barrel was carefully evaluated at blending, and only those barrels meeting our highest quality standards were included. The wine was lightly filtered prior to bottling.

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