Jacob's Creek Chardonnay Barossa Valley 2012
Colour: Pale straw with green hues. Bouquet: Attractive aromas of citrus and ripe melon fruits with hints of toasty oak. Palate: Fresh varietal flavours of rockmelon and lemon citrus with attractive creamy nuances, subtle oak and soft acidity that leads to a well balanced fruit driven finish.
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Editorial Reviews for Jacob's Creek Chardonnay Barossa Valley
Earthy, twiggy, and savory on the nose with lots of almost herb tinged complexity though not a lot of fruit. Bright, lean and fresh in the mouth, which is much like the nose: built on savoury complexity though here one also finds subtle caramel oak notes and shades of apples and melon fruit. It’s a wine that shows restraint and textural nuance right through the fairly long, heather and preserved, salted lemon tinged finish. A real change of pace from fruit forward Chardonnays and a wine that is easily misunderstood. This has attractive subtlety and real, savory complexity. 88pts
Nice Chardonnay...a bit over-smoked, however not acrid.
External Reviews for Jacob's Creek Chardonnay Barossa Valley
Vintage Conditions: Jacob?s Creek Blanc de Blancs is a non vintage Chardonnay sparkling wine. Freshness of fruit flavour and yeast complexity is achieved by the inclusion of more than one vintage during assemblage. Cross blending of vintages also allows the winemaker to accomplish a consistency of quality and style. The Chardonnay grapes are harvested early in vintage when they have fresh varietal flavours and high natural acidity. The retention of natural acidity is important to the style of this wine, giving the palate a crisp and vibrant finish. Winemaking: Our Blanc de Blancs is produced using Chardonnay fruit only, sourced from selected viticultural regions of South East Australia. The grapes were harvested in the cool of night to reduce the chance of phenolic pickup during transport. Gentle pressing yields juices of elegance, finesse and soft flavour, essential for the making of quality sparkling wine. These juice batches were then fermented separately using a cultured sparkling yeast strain to produce clean, delicate base wines. After a full malolactic fermentation, which adds palate richness and creamy complexity, the base wines undergo secondary fermentation. The yeast contact during this process adds a creamy complexity to the mid palate. The individual batches were then assessed by winemakers and blended in proportions that created a wine of delicate balance with fresh varietal grape flavour
A cool moist winter continued into Spring and was followed by fine weather during flowering. This resulted in higher than expected yields and a slightly late harvest. A warm dry Summer ensured disease free Chardonnay grapes, and fine weather during the harvest season allowed grapes to ripen under ideal conditions. These factors produced Chardonnay grapes with rich and fresh varietal flavours.
Vintage Conditions: Strong winter rains preceded the 2011 growing season in the Adelaide Hills. Very cool temperatures and higher than average rainfall was observed throughout spring resulting in healthy development of vine canopies. The summer months saw a continuation of the cool and wet conditions, which became a challenge for many growers. However, frequent vineyard inspections by our Viticulturists and Winemakers throughout January and during the ripening period in February and March ensured fruit integrity was maintained. The fruit was picked at a slightly lower ripeness level than previous years in order to retain the attractive clean and fresh cool climate varietal characters in the resulting wine. Fruit was harvested in the cool of the night to minimise phenolic extraction and ensuring retention of fresh mineral acidity, typical of premium Adelaide Hills Chardonnay. Winemaking: Regular winemaker visits to each block in Adelaide Hills were undertaken to assess the fruit during the ripening period to ensure it was picked at the optimum time. In addition, the best parcels of premium Chardonnay showing strong regional and varietal expression were set aside in the vineyard by our winemakers for the Reserve Adelaide Hills blend. Picking occurred in the cool of night, followed by gentle pressing to protect the fruit and minimise phenolic extraction in the juice. Each batch of juice was kept separate, clarified to different levels and nurtured in barrel for primary ferment, malolactic fermentation and battonage. A small proportion of new French oak was used to add complexity without dominating the fresh citrus fruit characters typical of the region. Additional techniques such as fermentation with wild yeasts and minimal intervention have imparted a wide range of textures, secondary characters and complexity to the fruit characters. The final blend incorporates all of these components to show superb fruit expression and dedicated winemaking to produce a rich, balanced and modern style Adelaide Hills Chardonnay.
Unquestionably the most widely planted white grape variety around the world. When grown in warm regions it produces peach-like flavours while in those more moderate, it produces melon flavours and in the cooler areas citrus flavours are shown.
Vintage Conditions: The Jacob?s Creek Chardonnay Pinot Noir Brut Cuvee is a NV (non vintage) sparkling wine. Freshness of fruit flavours and yeast complexity, are achieved by the inclusion of more than one vintage during assemblage (blending). Cross blending of vintages also allows the winemaker to accomplish a consistency of quality and style. Typically, the Chardonnay and Pinot Noir grapes are harvested early in vintage when they have fresh varietal flavours and high natural acidity. The retention of natural acidity is important to the style of this wine, giving the palate a crisp and vibrant finish. Winemaking: Chardonnay and Pinot Noir fruit for this wine was sourced from selected viticultural regions of South East Australia. The grapes were harvested in the cool of night to reduce the chance of phenolic pick up during transport. Gentle pressing produced fresh clean juice with delicate fruit flavours. Each juice batch was fermented separately using selected yeast strains. These individual batches were then assessed by winemakers and blended in proportions that created a wine of delicate balance and harmony. The attractive gas effervescence and yeast complexity in this wine has been achieved through secondary fermentation. The yeast contact adds a creamy complexity to the mid palate, supporting the fresh varietal grape flavours.
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