Jacob's Creek Riesling 2010
Colour: Vibrant pale green straw. Bouquet: Attractive aromas of white floral, lime and lemon sherbet. Palate: Elegant floral lime and lemon sherbet with a soft natural acid backbone that provides structure and a generous length of flavour. Serving suggestion: Enjoy on its own or with seafood or spicy Asian cuisine.
Editorial Reviews for Jacob's Creek Riesling
Aromatically rather pretty with floral notes over a touch of stone spread with under-ripe peach notes. This is nicely bright on entry with slightly spicy acidity and just enough fruity flesh to keep it covered. The mid-palate shows plenty of mineral notes with a touch of saltiness on the back end that extends over the moderately long finish. The finish shows good depth of flavor with a little pithy ruby red grapefruit and some nice lemon notes that really linger. A bit on the lean side but attractive in style. 87pts
Dried apple peels, lime pith and light dried herbal notes come together on a rather intense if slightly sharp nose. This is dry and acid-driven on the palate, with lots of pithy citrus and dried pear skin flavors along with a hint of cantaloupe on the mid-palate, which shows the faintest hint of roundness. The finish is dry, tart and relatively short with steely acidity. 84pts
External Reviews for Jacob's Creek Riesling
Simple apple and lime flavors are citrusy and fresh, finishing crisp and dry. Therersquo;s not much concentration, but itrsquo;s still a zesty, refreshing drink. Drink now.
Light and dry, exhibiting pretty apple and floral flavors. Finishes with zip. Drink now.
Simple apple and lime flavors are citrusy and fresh, finishing crisp and dry. There's not much concentration, but it's still a zesty, refreshing drink. Drink now.
Cellaring Potential: An attractive drink now style that will reward careful cellaring over the next 5 to 7 years. Vintage Conditions: A moderately wet winter across the Barossa was a welcome relief after three previous winters of below average rainfall. Optimum soil moisture profiles provided a very good start to the growing season across all Barossa vineyards and the relatively warm spring allowed ideal phenological vine growth. However a very hot and windy period during mid to late November greatly impacted on fruit set, producing lower than average yields due to the subsequently small grape bunches and berries. Fortunately a warm January and February in 2010, with only intermittent hot spells, was ideal for ripening of the premium Riesling fruit especially in the cooler conditions of the higher altitude vineyards which drive the personality of the 2010 Jacob?s Creek Reserve Barossa Riesling. Harvest commenced during mid February within the lower altitude Barossa Valley vineyards and continued through to mid March in those vineyards situated high in the Barossa Ranges. Winemaking: A dedicated fruit assessment regime for each vineyard ensured that only those parcels reflecting regional fresh apple and lemon fruit aromas, great flavour intensity and a crisp acid backbone were selected for this wine. Cool night harvest at less than 15øC was critical to preserve the quality and pristine fruit characteristics of Barossa Riesling. At the winery the fruit was immediately crushed and the juice chilled to 8øC. Only the free run juice portions showing vibrant green colour, low phenolics and profound regional definition were selected for the 2010 Reserve Riesling blend. The juice was then clarified and cool fermented to enhance varietal fruit flavours. Individual wines were separated from the yeast and held cold to retain their freshness. At the final blending state a meticulous selection process was carried out by our winemakers. The aim was to capture both the fleshy ripe floral fruit character of the Barossa Valley as well as the restrained lemon fruit profile and mineral structure of Riesling from the Barossa Ranges. Anaerobic wine handling prior to and during bottling has ensured the vibrancy of this wine was upheld.
Smells like dusty peaches. On the palate, it offers yellow-gumdrop flavors that start off fairly flavorfully, but quickly go dilute, then flavorless, by the finish.
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