Jacob's Creek Chardonnay-Pinot Noir Reserve 2009
Summary: A bottle fermented premium sparkling wine vintaged in 2009, made from approximately 80% Chardonnay and 20% Pinot Noir grapes. Bouquet: Refreshing lemon citrus and red berries. Palate: A crisp and dry palate displaying creamy yeast complexity and biscuity nutty flavours with a persistent fine mousse
External Reviews for Jacob's Creek Chardonnay-Pinot Noir Reserve
Vintage Conditions: The Adelaide Hills produced an outstanding vintage for cool-climate sparkling wine in 2009. It began with a cool winter in which rainfall was greater than the previous two years. While this was still below the long term average, it was sufficient to provide good soil moisture levels coming into spring. This was fortunate as the remainder of spring and summer remained very dry, except for one rain event in December. The start of summer was also unusually cool which delayed ver ison. As a result, a hot spell in early February that negatively affected fruit in other regions was too early to affect Adelaide Hills? Chardonnay and Pinot Noir which ripens later in the cooler climate. The rest of the vintage in the Adelaide Hills saw lovely weather conditions with cool nights from mid February through March which meant that fruit condition, flavour and acid balance were excellent. Winemaking: Winemakers conducted regular berry tasting in the vineyard to ensure optimal ripeness at harvest. Specific fruit flavours required for this wine were lemon citrus for Chardonnay and red currant, wild strawberry for Pinot Noir. Harvest was in the cool of night with minimal juice skin contact. Gentle pressing using air bag presses ensure wines with elegance, finesse and delicate fruit flavour. The Chardonnay and Pinot Noir were fermented separately using selected yeast strains followed by full malolactic fermentation which adds a soft creamy texture to the palate. The attractive gas effervescence and yeast complexity in this wine has been achieved through secondary fermentation in bottle followed by extended bottle maturation in contact with yeast lees. This contact adds additional nutty aromas and creamy flavours to the mid palate, supporting the fresh varietal grape flavours
Vintage Conditions: Pinot Noir is a fussy grape to grow and the 2008/09 conditions held some challenges, fortunately saved by Adelaide Hills? temperate cool climate. Winter rainfall was better than the previous two years providing adequate soil moisture. This, combined with the warm days of spring encouraged strong vine growth. However in December rain and cooler temperatures, including a minor frost event, limited fruit set for Pinot Noir which resulted in small berries and low yields; down by 30% in many vineyards. Fortunately the delayed ver ison meant the fruit was more resilient when a spell of hot weather came in late January and early February, and with careful vineyard management, berry damage was minimal. The rest of February and March provided optimal ripening conditions with cool nights and lower daytime temperatures than the previous 2008 vintage. As a result the quality of vintage was high as the grapes developed slowly with good acid balance at maturity, and the smaller Pinot Noir berries produced wines with more colour and concentration than other years. Winemaking: Winemakers regularly visited key Pinot Noir vineyards across the Adelaide Hills during the latter stages of ripening, to select high quality Pinot Noir parcels from a diverse range of microclimates. In particular the winemakers sought blocks with bright attractive fruit flavours, good colour and soft, ripe tannins. At the winery, a combination of winemaking techniques was applied to achieve a range of different parcels with which to build a layered, complex blend. Some parcels were whole-bunch fermented in small, covered bins (Carbonic Maceration) providing parcels with intense strawberry flavour, while others were processed using a more traditional approach involving de-stemming and crushing to small static fermenters to capture their distinctive gamey fruit flavours. Some parcels were fermented with indigenous yeasts to add further texture and complexity. Extraction during fermentation on skins was monitored to ensure gentle yet thorough extraction of colour and varietal flavour, within a framework of soft, fine tannin structures. After pressing off skins, the individual parcels were kept separate during maturation in French oak hogsheads in order to preserve the character and personality of each parcel, and provide a range of blending options. A relatively low proportion of new oak (around 10%) was utilised to support complexity but not dominate the delicate layers of fruit.