Vintage Conditions: A cool and dry winter preceded the 2009 growing season. Dry conditions prevailed into spring and ...Read more...
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Kind of a simple wine. Eucalyptus notes dominate the palate with hints of blackberry and plum hiding in the background. The simplicity continues ... Read more
Nice molasses nose which carries through to the mouthfeel. Pretty mellow. In fact, the molasses continues to carry through to the finish. Read more
Full cases of twelve 750 ml bottles only Read more
Food Pairings for Jacob's Creek Grenache Shiraz
Kind of a simple wine. Eucalyptus notes dominate the palate with hints of blackberry and plum hiding in the background. The simplicity continues on the palate with medium weight and light tannins that don't linger for too long.
Nice molasses nose which carries through to the mouthfeel. Pretty mellow. In fact, the molasses continues to carry through to the finish.
External Reviews for Jacob's Creek Grenache Shiraz
Vintage Conditions: A cool and dry winter preceded the 2009 growing season. Dry conditions prevailed into spring and early summer requiring the implementation of supplementary irrigation to maintain healthy and protective grapevine canopies. Early February temperatures were slightly cooler than average in most regions, ideal for the gradual accumulation of essential grape sugars and flavours. Harvesting of Shiraz occurred in earlier than usual, which was advantageous as March saw a record breaking heat wave strike most of South Eastern Australia. Winemaking: Parcels of fruit with generous varietal flavours were carefully selected during vineyard assessments by our winemakers. Harvest dates were determined on the basis of optimum fruit flavour intensity, sugar/acid balance and tannin ripeness. After harvest and transport to the winery, fruit was de-stemmed and crushed to different fermenter types. A carefully selected yeast strain was chosen to inoculate the must, with fermentation carried out at temperatures of 18øC to 26øC. This temperature range allowed sufficient extraction of colour and flavour from the skins, while retaining freshness. Twice daily fermentation tastings allowed winemakers to choose the optimum method and frequency of cap management for individual fermenters. This was adjusted as required throughout the ferment. The individual parcels were pressed off skins when optimal colour and flavour intensity were attained, so as to create a soft, velvety tannin profile. Once pressed, the base wines were centrifuged as soon as possible, removing fermentation solids and ensuring freshness of fruit characters for the blend. The wines were matured separately before final review and allocation to the blend.
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