Jacob's Creek Merlot 2013
This fresh and contemporary Merlot is a medium weight wine with ripe plum and berry fruit flavours together with soft grape and oak tannins. At our place we all enjoy it with pasta, pizza and cheese.Add winemaker's notes
Great glass of wine!
My favorite Assie wine. no doubt. It simply rolls good a flavorful off the tongue. The sweet-bitter of dark chocolate if you will. Great desert wine.
Two and a half glasses
Scents of dark cherry and smoke. Medium body with slight licorice and tangy/smoky flavor.
My favorite $7 bottle of wine, it's great for the price. Maybe not a sophisticated wine, but absolutely drinkable.
Nice after the wine was allowed to breath a bit, however not something I would do again. In a pinch, maybe.
External Reviews for Jacob's Creek Merlot
This fresh and contemporary Merlot is a medium weight wine with ripe plum and berry fruit flavours together with soft grape and oak tannins. At our place we all enjoy it with pasta, pizza and cheese.
Vintage Conditions: Some of the strongest winter rains seen in many years across much of South Eastern Australia, provided a perfect foundation in the lead up to the 2011 growing season. Cool conditions and above average rainfall continued in spring resulting in strong and healthy canopy growth due to well supplemented soil moisture profiles. Unseasonal weather patterns during summer resulted in periods of high rainfall and humidity leading to challenging ripening conditions. A dedicated and much focussed approach from our Viticulture and Winemaking team during the ripening period, ensured fruit, whilst picked at lower ripeness levels than previous vintages, was harvested in good condition. Harvesting in the cool of the night ensured minimal phenolic extraction, whilst capturing the intrinsic fruit qualities to produce Jacob?s Creek Shiraz Rose. Winemaking: Jacob's Creek Shiraz Rose is vintaged from Shiraz grapes, sourced from a variety of Australia's grape growing regions. A vibrant coral pink colour, attractive fresh berry aromas and soft spicy flavours are its hallmarks. For this wine, Shiraz vineyards having healthy canopies and fresh berry flavours were selected by winemakers during the lead up to picking. Fruit must be harvested when it is ripe enough to show the rich varietal intensity of Shiraz and also early enough that it retains its natural acidity and balance for the Rose style. The Shiraz was cool night harvested and transported immediately to the winery. The natural colour is a result of the small proportion of time the wine spends on skins prior to crushing. Essential to this process are the cool conditions during night harvesting which also minimize phenolic and tannic extraction to give a soft, flavour rich style. After clarification, the juice was cool fermented with a selected yeast strain at 12-15§C to enhance varietal fruit characters. Final wines were blended, stabilized, and clarified before early bottling.
Vintage Conditions: The lead up to the notably cool 2011 vintage was excellent. The generous rainfall during the winter of 2010 gave rise to soil profiles that were nice and full for the growing season. This in turn meant the vines were in great shape for the season with generous canopies protecting the fruit from the summer sun. For Shiraz that is being grown to make Rosé, a full canopy helps maintain the delicate berry flavours and aromas of the fruit whilst still allowing the berry to gather the beautiful pink colour. Winemaking: During the summer months of 2011 the Viticulturists and Winemakers spent numerous hours in the vineyards identifying quality parcels of Shiraz fruit to achieve the desired flavour profile. For our Cool Harvest Rosé, a significant portion of the Shiraz was sourced from cool-climate regions and picked at lower baumé suitable for Rosé. Harvest was carried out in the cool of the night and the grapes immediately delivered to the winery. Preserving the natural varietal flavours developed in the vineyard was the focus of the winemaking process, so the fruit was de-stemmed and gently crushed with minimal skin contact time. Once the juice was removed from the skins and clarified, fermentation was carried out at cool temperatures with selected yeast strains, all of which helps contributed to the retention of the varietal character and delightful freshness of this wine.
Vintage Conditions: Excellent winter rains were recorded across all grape growing regions throughout South Eastern Australia during the winter prior to the 2011 vintage. Higher than average rainfall was also observed during the Spring months. This provided excellent soil moisture profiles and healthy canopy growth with minimal irrigation. The summer was cool to mild with unseasonal rain events providing challenges for grape growers and winemakers alike. Vineyard assessments were regularly undertaken by winemakers during the ripening period to identify parcels of fruit suiting the style of Jacobs Creek Merlot. At optimum ripeness, the fruit showed maximum intensity and vibrancy of flavour, with full colour development in the skins and soft, supple fruit tannins. Winemaking: Parcels of Merlot grapes were sourced from our premium vineyards and were identified during regular vineyard inspections by our winemakers, who sought concentration of flavour and soft, sweet tannin profiles, perfectly suited to Jacob?s Creek Merlot. Individual parcels of selected fruit were fermented between 18 - 26§C in static fermenters for 8 to 10 days. Strategies such as the inclusion of a proportion of whole berries in some ferments at crushing, and the use of gentle pump-overs and rack and returns specifically tailored for each individual ferment, were employed so as to liberate attractive berry flavours, vibrant colour and ripe tannins. Only those parcels showing these characters were selected for the final blend. The aim was to produce a fresh and approachable wine with distinctive varietal Merlot fruit characteristics of soft tannin structure with rounded mid palate.
Vintage Conditions: A dry winter preceded the 2009 growing season. There was little rainfall during winter and spring, and extremely hot conditions during late January and early February followed by much milder conditions carrying right through the harvest period, giving rise to well-ripened and diseasefree fruit. Harvesting of both Cabernet and Merlot took place throughout in February and March, generally one to two weeks earlier than normal. Winemaking: Vineyard assessments were regularly undertaken by winemakers during the ripening period, firstly to identify parcels of fruit displaying the specificflavour profile desired for Jacob?s Creek Cabernet Merlot, 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. Batch winemaking techniques were used; with whole berries included in some ferments, whilst other ferment batches were drained and returned to maximise extraction of colour, flavour and tannins from the grape skins. These techniques along with moderate fermentation temperatures provided the winemaking team with a complex array of base wines, from which they were able to create a blended wine showing all the expected Jacob?s Creek characteristics of approachability, generous fruit flavours and consistency.
Plenty of plum flavors wrapped within a soft texture. Its rich, medium body will complement most entrées.
Red cherry fruit is swathed in oaky tannins, which continue on through to the finish. A good entry-level Merlot for casual circumstances.
Food Pairings for Jacob's Creek Merlot
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