Jacob's Creek Merlot South Eastern Australia 2010

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Tasting Notes:

Colour: Medium ruby purple. Bouquet: Fresh mulberry, spicy cherry and currant fruit aromas, with subtle and well...

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America's Wine Shop (New York, NY)
New York, NY (220 mi)
USD 8.99
750ml
Buy Now
Curtis Liquors
Weymouth, MA (410 mi)
USD 8.99
750ml
Buy Now

Great glass of wine! Read more

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User Reviews for Jacob's Creek Merlot South Eastern Australia

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Snooth User: Michael Booth
114185126
0.00 5
09/23/2012

Great glass of wine!


Winemaker's Notes:

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 - 26ºC 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.

Tasting Notes:

Colour: Medium ruby purple. Bouquet: Fresh mulberry, spicy cherry and currant fruit aromas, with subtle and well-integrated cedary vanilla oak notes adding richness and complexity. Palate: A medium bodied wine displaying true varietal Merlot characters of cherry fruit flavours and a soft, fleshy mid palate, rounded out by balanced acidity and fine, silky tannins to finish

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 - 26ºC 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.

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