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Jacob's Creek Riesling 2011
External Reviews for Jacob's Creek Riesling
Vintage Conditions: The 2011 growing season was characterised by above average rainfall, while providing excellent soil moisture for sound phenological vine growth, extra vigilance was required by our viticulture team to manage the vineyards. Generally the growing season during October through to March was cooler and wetter than in recent vintages Apart from a warm to hot period at the end of January, milder day time conditions were experienced in the lead up to harvest. Cooler night conditions were beneficial for the preservation of the Riesling grapes natural acidity, and was ideal as harvesting took place by minimising potential phenolic extraction. This cool condition, along with attention to detail by our Viticulture and Winemaking teams has produced a very soft andattractive varietal wine balanced with a refreshing natural acidity. Winemaking: Regular block visits by our winemakers during ripening ensured the selection of quality fruit parcels for inclusion in the 2011 Jacob?s Creek Riesling. The fruit was harvested in the cool of the night at optimum vineyard temperatures of less than 15§ Celsius and delivered to the winery. The fruit was de-stemmed, crushed and then gently pressed to minimise the extraction of phenolics. Once clarified, the juice was fermented at cool temperatures using selected yeast strains to enhance the Riesling varietal characters. The resulting wines were assessed on the tasting bench by the winemaking team, where only the wines that met both the style and quality parameters expected for Jacobs Creek Classic Riesling were included into the final blend. Once blended the wine was stabilised, clarified and bottled under anaerobic conditions.
Vintage Conditions: The winter prior to the 2011 vintage produced good rains across all grape growing regions in South East Australia. Soil moisture was maintained by higher than average rainfall throughout spring, which promoted healthy vine canopy development without the necessity for supplementary irrigation. Temperatures during summer were cool to mild but extensive rainfall became challenging for grape growers. The fruit was picked in the cool of the night to minimise phenolic pick up. The grapes were at ideal ripeness, varietal intensity and acid balance, which are reflected in this appealing and refreshing early drinking wine style. Winemaking: The fruit was harvested in the cool of the night and gently pressed, resulting in fresh soft clean juice. After clarification the juice was cool fermented using specially selected yeast strains to enhance the Muscat varietal fruit flavours. Immediately after fermentation a selection process was carried out by the winemaker to ensure that only parcels of the utmost quality and fruit complexity were used in the final blend. Anaerobic wine handling prior to and during packaging has ensured that the fresh fruit aromas and flavours of this attractive wine style are retained within the screw capped sealed bottle.
Vintage Conditions: A very cool and wet winter preceded the 2011 growing season, with above average rainfall being observed throughout the whole Barossa region. Soil moisture profiles were at an optimum level which supported the early development of healthy vine physiology following budburst. Cool to mild conditions prevailed during spring which set the potential for high quality fruit from moderate grape yields. The start of 2011 saw generally mild to warm weather pattern with periods of rain which necessitated rigorous management protocols by the Viticulturalist?s to ensure the Riesling Grape quality was maintained at the highest possible level. The Riesling grapes were harvested during mid March and at slightly lower sugar levels than is typically normal, this was to ensure that the fresh and vibrant flavours were preserved in the resultant wine. The 2011 Jacob?s Creek Steingarten Riesling highlights characteristics of a cool vintage year, showing a very delicate citrus blossom, fresh apple and lemon aromatic intensity which are supported with a crisp mineral acidity which typify the varietal fruit profile of a classic cool climate Riesling. Winemaking: To ensure the grapes were harvested at optimum flavour and acid balance the ripening of the grapes was monitored with regular berry tasting by Winemakers in the vineyard. The fruit was harvested in the cool of the night and rapidly transported to the winery. After crushing and must chilling, the free run juice was drained and clarified with minimum ski n contact. This juice was then cool fermented between 13 ? 15C with selected yeast to enhance the delicate Riesling flavours. The wine was bottled under strict anaerobic conditions and packaged with a screw cap closure to retain the pristine aromas and flavours. The 2011 Steingarten Riesling displays all the qualities of a classic cool climate aromatic white wine style.
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