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Jacob's Creek Grenache Shiraz Australia Muut Punaviinit Orlando Wines South Eastern Australia 2010

Winemaker's Notes:

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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Jacob's Creek:
In 1847, a young Bavarian immigrant called Johann Gramp missed the wine he used to drink in his home land. Instead of changing his habits, he decided to start growing grapes and attempt to make the wine himself. It was a way of adapting to a new country, but still staying true to his character. What he didn’t know was that when he planted the Barossa Valley’s first commercia... Read more
In 1847, a young Bavarian immigrant called Johann Gramp missed the wine he used to drink in his home land. Instead of changing his habits, he decided to start growing grapes and attempt to make the wine himself. It was a way of adapting to a new country, but still staying true to his character. What he didn’t know was that when he planted the Barossa Valley’s first commercial vineyard along the banks of Jacob’s Creek, he was also planting the seeds of one of the most popular wine brands in the world that would be named after the waterway.  Today,  Jacob's Creek remains one of the most well known, trusted and enjoyed Australian wines around the world. It delivers fresh, elegant and great tasting wines that show true varietal character.  The philosophy of Jacob's Creek is to offer a range of wines that suit all occasions.  As a company, we concentrate on two key things: The first is continuous improvement. Every vintage we strive to improve the quality of our wines by refining our winemaking practices and continually gaining a greater understanding of our vineyards. The second is that in everything we do, at every step of the winemaking process, from the vineyards all the way through to your glass, we all work with the final destination in mind. We do it for the most important wine critic. You. Read less

Member Reviews for Jacob's Creek Grenache Shiraz Australia Muut Punaviinit Orlando Wines South Eastern Australia

Add your review
Snooth User: brucejh
99095433
3.50 5
02/17/2012

Nice light wine - great drop on a hot summer day


Snooth User: mysiann
3081459
3.00 5
08/24/2007

Three glasses


Snooth User: shot2pieces
98971388
3.00 5
Vintage: 2008 06/19/2009

Three glasses


Snooth User: grapesofwrath75
35010528
2.00 5
Vintage: 2007 01/09/2010

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.


Snooth User: Nathan P
261632885
2.50 5
Vintage: 2007 11/17/2009

Two and a half glasses


3.00 5
Vintage: 2005 08/03/2007

Nice molasses nose which carries through to the mouthfeel. Pretty mellow. In fact, the molasses continues to carry through to the finish.


Snooth User: SStokes
9368113
3.00 5
Vintage: 2004 10/23/2008

Three glasses


External Reviews for Jacob's Creek Grenache Shiraz Australia Muut Punaviinit Orlando Wines South Eastern Australia

External Review
Source: Jacob's Creek
05/31/2012

Vintage Conditions: Ongoing dry conditions in winter and spring seen over much of South Eastern Australia in previous years were again experienced for the 2010 growing season. Careful vineyard management was essential in order to produce healthy canopies with balanced crop levels. An extended period of hot weather was experienced in the early part of February, however due to the expertise of our viticultural team and growers, fruit quality was maintained. Winemaking: The wine is a blend of Shiraz, Grenache, and Sangiovese with each varietal playing an integral part in the character of the finished wine. Early in the season winemakers and viticulturists worked together to identify the vineyards which best captured the fruit profile that they were hoping to achieve in the finished wine. Fruit was cool night harvested and delivered to the winery where it was crushed and pressed off skins immediately. Selected parcels of fruit were given extended skin contact time to extract more depth of colour, however without the extraction of phenolics and harsh tannins. After clarification parcels of juice were cool fermented with a selected yeast strain at 12 ? 15øC to enhance their natural varietal fruit characters. Following fermentation the wines were assessed by our winemaking team with only the most appropriate parcels selected in the final blend. Post blending, the wine was stabilised, clarified and bottled under anaerobic conditions in order to capture the fresh varietal aromas and flavours in the bottle. The Jacob's Creek Three Vines Shiraz Grenache Sangiovese captures the varietal characteristics of each component resulting in a very lively and fresh style with complex varietal characters making it an attractive food friendly wine.


External Review
Source: Jacob's Creek
05/31/2012

Vintage Conditions: Good winter rains were recorded across all grape growing regions throughout South Eastern Australia during winter prior to the 2010 growing season. Ideal cool to mild weather was observed during early spring. This, together with excellent soil moisture profiles, promoted healthy vine canopy development. A period of very warm windy weather was encountered during mid November which impacted on fruit set and resulted in slightly below average yields. Warm to hot weather conditions were encountered early in the season across all viticultural regions, but this was followed by milder weather from early February through to late March as the harvest progressed, creating near-perfect conditions for ripening and reducing pressure on growers and the winery. Winemaking: Vineyard assessments were regularly undertaken by winemakers during the ripening period, firstly to identify parcels of fruit displaying the specific flavour profile desired for Jacob?s Creek Grenache Shiraz, and secondly to determine the optimum harvest date. Fruit was harvested in the cool of the night and delivered to the winery. The grapes were then crushed and de-stemmed to stainless steel fermentation vessels. Grenache parcels were fermented on skins for 7 ? 12 days at warm temperatures of 22 ? 30øC to ensure the extraction and integration of the natural grape tannins. Shiraz parcels were fermented at slightly cooler temperatures to maximise varietal spicy flavour extraction. In both cases, great care was taken to ensure fresh fruit flavours were retained throughout the winemaking process. Final selection criteria prior to blending included freshness and generosity of spicy berry flavours combined with soft, integrated tannins. The wine was blended, clarified and then bottled as soon as possible after harvest in order to capture the attractive youthful fruit flavours which are such a key component of this style.


External Review
Source: Jacob's Creek
Vintage: 2009 05/31/2012

Vintage Conditions: The growing season leading up to the 2009 harvest followed a similar pattern to previous years, with relatively low rainfall throughout winter and spring. Conditions throughout South-Eastern Australia were typical of our Mediterranean style climate, with very hot temperatures during late January and early February followed by much milder weather throughout the remainder of the vintage, allowing for disease free ripening and the development of bright, attractive fruit flavours, strong colours and soft, ripe tannins. Winemaking: Winemakers regularly assessed vineyards in the lead up to harvest to ensure the grapes were harvested at their ideal flavour development. Fresh, vibrant, ripe flavours without any overripe characters were sought for the parcels of Shiraz, Grenache and Tempranillo reserved for inclusion in the blend. Parcels were crushed separately to preserve their varietal and regional typicity. Winemaking techniques were essentially traditional and ?non-interventionist?, with an emphasis placed on vibrancy and fruit intensity without excessive tannin harshness or over extraction, for those parcels which had been considered all the way back to the preharvest stage as potential inclusions in the blend. A percentage of the base wine components were matured in older, well-seasoned barrels. Once again the aim was to preserve a fruit-driven style; hence the oak was employed to provide a degree of weight and complexity to the palate rather than imparting an obvious oak character. The individual base wine parcels were reviewed immediately prior to the assembly of the actual final blend. Shiraz provides palate richness and soft sweet tannins while Grenache provides spicy raspberry flavours and a smooth, silky texture to the blend. Tempranillo adds additional layers of savoury flavour complexity and well-rounded tannins.


External Review
Vintage: NV 10/06/2009

Jacob's Creek is an Australian wine brand that is exported to over 60 countries. It is owned and produced by Orlando Wines in the small township of Rowland Flat in the Barossa Valley. In 1847 Johann Gramp the founder of Orlando Wines planted some of the


External Review
Vintage: NV 10/06/2009

Full cases of twelve 750 ml bottles only



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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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