Jacob's Creek Chardonnay Barossa Valley 2009

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PVA Finalist
3.25 5 0.5
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Tasting Notes:

Colour: Brilliant, pale yellow. Bouquet: Citrus, lemon blossom, fragrant and fresh. Aromatic with spicy oak, very at...

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  • WS: 89

    Wine Spectator Score

    89

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  • SN: 88

    Snooth Editorial Score

    88

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Very citrussy on the nose with lemon and lime notes and some interesting, starchy green cactus leaf/aloe leaf. There are some hints of oak with per... Read more

Crisp and lively, with modest but pretty peach and floral flavors, finishing dry. Drink now. Read more

Jacob's Creek has recently dialed back the use of oak and malolactic fermentation in their chardonnay—hallelujah!—and this allows the fruit to shin... Read more

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Editorial Reviews for Jacob's Creek Chardonnay Barossa Valley

Snooth User: Gregory Dal Piaz
89065184,560
3.50 5
01/30/2012

Very citrussy on the nose with lemon and lime notes and some interesting, starchy green cactus leaf/aloe leaf. There are some hints of oak with perhaps a touch of fennel, but this is rather high toned and fruit driven, if atypical. Rather light bodied on entry, this gains weight in the mouth and shows fine inner mouth tension and a lovely, sleek structure supporting ripe but not weighty fruit. There’s more green on the palate which is not unpleasant, but is unusual in that the citrus fruits are backed with that soft, vegetal tone. The finish is lovely with sour fruits, underlying wood spices and a nice pop of minerality that refreshes the palate. I love the mouth feel here, mostly taut but covered with a gauze of fruit. 88pts


User Reviews for Jacob's Creek Chardonnay Barossa Valley

External Reviews for Jacob's Creek Chardonnay Barossa Valley

External Review
05/22/2011

Crisp and lively, with modest but pretty peach and floral flavors, finishing dry. Drink now.


External Review
05/29/2011

Jacob's Creek has recently dialed back the use of oak and malolactic fermentation in their chardonnay—hallelujah!—and this allows the fruit to shine through, and it does. It's packed with so many fruit flavors—white peaches, nectarines, honeydews, and cantaloupes—that one might easily assume it's a semi-sweet wine, but it's not; it's entirely dry, with a crisp, zesty, citrus-driven finish.


External Review
05/22/2011

Light and refreshing, appealing for its bright nectarine, lemon and apricot flavors. Drink now.


External Review
05/22/2011

Has feminine, talc and floral aromas, and sour, citrusy yellow fruit flavors. Mouthfeel is wine and somewhat viscous. it grows leaner on the finish, with citrus peel and fresh green-produce flavors.


External Review
05/22/2011

This is a beautifully crafted, medium bodied Australian that boasts abundant peach, melon and nectarine with a refreshing lemony finish. Not as honeyed and rich as some, this wine will be better paired with shellfish, light fishes and salads that call for lively vinous companionship.


External Review
05/22/2011

A fresh and lively white, its charm to its affordability, with an attractive apricot like accent to its pear and apple character. Drink now.


External Review
05/22/2011

Simple, clean and refreshing, with pretty citrus and green melon flavors that finish with a nice zing. Drink now.


1 2

Ratings & Tags for Jacob's Creek Chardonnay Barossa Valley

44299 Snooth User: rw115
rated this wine
3.00 5
07/13/2010

857677 Snooth User: DiWade
rated this wine
3.00 5
06/10/2011

563016 Snooth User: remiss
rated this wine
4.00 5
08/24/2010

Winemaker's Notes:

Winemaking: We aim for a broad flavour spectrum across parcels of chardonnay destined for Jacob’s Creek Chardonnay. Some fruit is picked showing fresh citrus and lemon characters, and in 2009 the decision was made to bring a greater proportion of our fruit in with these attributes. Other parcels of fruit are picked riper, giving more peach and melon flavours. To make sure fruit is delivered to the winery at its desired ripeness, we get dusty boots. It is the only way it can be done, as we look at and taste every block of Chardonnay, making picking decisions as we criss-cross this big wide brown land of ours. Considerable effort is employed to ensure that each Chardonnay vineyard is picked to meet our Winemakers requirements. The fruit is harvested at night when it is cooler then immediately transported to the winery to be de-juiced, ensuring minimal skin contact occurs. Every effort is taken to reduce phenolic extraction from the skins, minimising the need for fining. This is reflected in the wines which are soft and flavoursome. As the retention of primary fruit flavours is the main objective, the juices are clarified and fermented using neutral wine yeasts. Post fermentation, some of the wines have extended yeast contact and malolactic fermentation which adds complexity. We are extremely proud of the 2009 Jacob’s Creek Chardonnay given the climatic conditions that our growers and inemakers needed to manage.

Tasting Notes:

Colour: Brilliant, pale yellow. Bouquet: Citrus, lemon blossom, fragrant and fresh. Aromatic with spicy oak, very attractive. Palate: Soft, creamy and mouth-filling. Excellent balance between fruit flavours, buttery malolactic ferment flavours and toasty spicy oak flavours.

Winemaking: We aim for a broad flavour spectrum across parcels of chardonnay destined for Jacob’s Creek Chardonnay. Some fruit is picked showing fresh citrus and lemon characters, and in 2009 the decision was made to bring a greater proportion of our fruit in with these attributes. Other parcels of fruit are picked riper, giving more peach and melon flavours. To make sure fruit is delivered to the winery at its desired ripeness, we get dusty boots. It is the only way it can be done, as we look at and taste every block of Chardonnay, making picking decisions as we criss-cross this big wide brown land of ours. Considerable effort is employed to ensure that each Chardonnay vineyard is picked to meet our Winemakers requirements. The fruit is harvested at night when it is cooler then immediately transported to the winery to be de-juiced, ensuring minimal skin contact occurs. Every effort is taken to reduce phenolic extraction from the skins, minimising the need for fining. This is reflected in the wines which are soft and flavoursome. As the retention of primary fruit flavours is the main objective, the juices are clarified and fermented using neutral wine yeasts. Post fermentation, some of the wines have extended yeast contact and malolactic fermentation which adds complexity. We are extremely proud of the 2009 Jacob’s Creek Chardonnay given the climatic conditions that our growers and inemakers needed to manage.

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Chemical Analysis:

Alcohol: 12.7% pH: 3.2

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