Jacob's Creek Cabernet Sauvignon St. Hugo 2007
Colour: Deep ruby red with crimson edges. Bouquet: A classic Coonawarra nose at the riper end of the spectrum, with concentrated dark berry fruits, blackberry leaf and chocolate, complemented by spicy, toasty oak. Palate: Elegant yet powerful, with refined intense berry fruit flavours and integrated cedary oak, supported by a core of firm yet supple tannins, with a long, savoury finish.
Compared to a 2007 Penfold's Rawson's Retreat Shiraz/Cabernet. Full bodied smell with black cherry and vanilla scents. Full, well rounded wine with mild acidity. A bit more acidity and a bit less well rounded than the Penfold's.
My first tasting note, do forgive any novice mistakes and a less-than-accurate review =) Aroma/Bouquet: The main smell was "fruity". I got a mix of plum and cherry, although the cherry came out noticeably stronger than the plum. In Mouth: I felt that this wine was leaning towards the rough side, with a bearable but strong acidity. Aftertaste: Surprisingly, I felt it had a long aftertaste. A bit on the harsh side. Review: At its price, this is an "OK" wine to have if you are not picky. Suitable for those eat-at-home western meal dinners, but definitely not one for special occasions.
Agree with the below. My novice taste buds say that it is somewhat harsher than the Penfold's Kanooga Hill Shiraz Cabernet, but a good display of flavors.
Ugh! Whatever they are calling vibrant plum, I am labeling as sour cherry. Soft tannins, and left a harsh aftertaste in my mouth. The color is also quite a bit lighter than I would have expected. Just plain peutrid! Not even woth the $4.99 I paid for it.
External Reviews for Jacob's Creek Cabernet Sauvignon St. Hugo
Vintage Conditions: Winter rainfall was very much below average, with the dry conditions continuing into spring; the dry soils combined with low overnight temperatures set the scene for numerous frost events, with yields significantly reduced in several blocks which in a ?normal? year might be expected to achieve the quality required for potential inclusion in St Hugo. Fortunately many of our best blocks were equipped with frost protection systems, and in these blocks the yields were close to normal. A major rain event in January provided much-needed soil moisture, and the warm, dry weather which then followed right through to harvest allowed for steady sugar accumulation with low disease pressure, producing small but sound berries, packed with flavour and tannin. Winemaking: The key to providing premium high quality wines from the vineyard is in the selection process. Each Coonawarra vineyard was carefully monitored as ripening progressed and only those parcels exhibiting excellent potential in terms of varietal expression and colour intensity were set aside as candidates for St Hugo. Each vineyard parcel selected for St Hugo, after reaching optimum flavour ripeness, was individually harvested and vinified. All grapes delivered to the winery were destemmed and crushed into static fermenters. Extraction of colour, flavour and tannin was achieved by ?pumping over? regularly, allowing the fermenting juice to percolate through the skins. Ferments were held on skins for periods ranging from 14 to 25 days, with temperatures allowed to peak at 28øC mid-ferment before cooling back to around 18-22 deg C. Once optimum flavour and tannin profiles were achieved, the wines were drained from the skins; the skins were then pressed with the pressing returned to the free-run. Malolactic fermentation and subsequent maturation for 24 months were undertaken in 65% new and 35% one year old fine-grained French oak hogsheads, carefully selected from different coopers for their ability to provide structure and complexity whilst remaining respectful of the fruit. Tasting of individual parcels revealed those that showed the regional and varietal characteristics required for St Hugo, and these were used to create the final blend.