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Jacobs Creek Reserve Pinot Noir Adelaide Hills 2013

Member Review by zmapman:

2009 Vintage not 2008

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3.0444444444444 5 0.5
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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 Jacobs Creek Reserve Pinot Noir Adelaide Hills

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Snooth User: zmapman
942467369
0.00 5
Vintage: 2008 06/22/2012

2009 Vintage not 2008


Snooth User: jfoland
42027394
3.00 5
Vintage: 2007 01/14/2010

Three glasses


Snooth User: beactive
72839272
3.00 5
Vintage: 2006 06/14/2008

Good fruit flavors, light and crisp and not too fruity.


External Reviews for Jacobs Creek Reserve Pinot Noir Adelaide Hills

External Review
Vintage: 2010 05/31/2012

Vintage Conditions: Good winter rains were recorded across all grape growing regions throughout South East 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: Winemakers regularly visited key Pinot Noir vineyards during the latter stages of ripening to select Pinot Noir parcels of a quality and style suitable for the Jacob?s Creek label. The fruit was handled in a range of ways to increase the complexity of the wine with the focus on retaining fruit freshness. Some parcels were simply destemmed and crushed to small static fermenters in the traditional fashion whilst others were destemmed only or simply transferred through to ferment uncrushed. This addition of whole berries and bunches in the ferment added an aromatic cherry like lift to the wine. 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 structure. After pressing off skins, the individual parcels were kept separate to preserve their character and personality, and provide a range of blending options to provide a soft, generously flavoured approachable style, synonymous with the philosophy behind Jacob?s Creek.


External Review
Vintage: 2009 05/31/2012

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


External Review
Vintage: 2009 05/31/2012

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.



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