Jacobs Creek Chardonnay Australia 2007
2007 Jacob's Creek/Orlando Chardonnay Reserve. Decent Aussie chardonnay although a bit heavy on the oak. More on the earthy side, not as acidic or fruity as most Australian chards. May be due to the age of this bottle, probably past its prime.
Very heavily oaked, with vanilla and caramel flavors. Simple, with green apples as the dominant flavor.
External Reviews for Jacobs Creek Chardonnay Australia
This wine demonstrates the subtle change in Australian wine-making styles. Still rich, ripe and buttery, there is a surprisingly elegant thread of lime acidity beneath the tropical fruit and well-inte
Vintage Conditions: Following the tradition of making Reeve?s Point from regions that produce the best parcels of wine each vintage the 2007 blend is sourced from Wrattonbully, Adelaide Hills and Tasmania. The growing season in 2006 leading into the 2007 vintage was a record dry spell across most of Australia. Low rainfall, dry soils and clear night skies lead to several massive frost events during spring in Wrattonbully with milder frost events in the Adelaide Hills and Tamar Valley in Tasmania. This lead to reduced canopy and crop sizes for the rest of the season. Continuing warm and dry conditions throughout summer meant that careful irrigation was required to maintain a balance between canopy density and crop size. The smaller crop and berry size resulted in an early vintage with picking in Wrattonbully on the 28th of February, from the 7th to 27th of March in the Adelaide Hills and on the 31st of March in Tasmania. Winemaking: Winemakers made regular visits to the Chardonnay vineyards throughout vintage to determine the optimal picking date. The 2007 vintage gave wine of great varietal intensity; however winemakers also identified fruit parcels that had the acid structure and elegance to be selected for Reeves Point. To maintain optimum quality, the fruit was harvested in the cool of the night before being gently pressed to ensure a soft and delicate palate. For this wine, winemaking techniques included barrel fermentation, in new and used French oak, indigenous yeast for wild fermentation and also pressing to barrel on full pulp solids. Post primary fermentation malo-latic fermentation was assessed with weekly tasting and regular lees stirring was utilised. Malo-lactic fermentation softens the palate whilst developing rich buttery qualities, which complements the natural acidity and crisp flavours. Regular lees stirring during maturation contributed a creamy mouth feel and toasty barrel aged flavours in the wine, maximising the intricate complexity and flavour-rich palate of this premium Chardonnay.
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