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Colour: Pale yellow Bouquet: Fresh green fig and rockmelon fruits with subtle oak cedar and spice. Palate: Very soft ...Read more...
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Vintage Conditions: Excellent winter rains were recorded across all grape growing regions throughout South East Australia during winter prior to th... Read more
Vintage Conditions: The winter prior to the 2011 vintage produced good rains across all grape growing regions in South East Australia. Soil moistur... Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Jacob's Creek Semillon Chardonnay
Ódýrt vín. Frekar hlutlaust. Ekki mikil fylling.
External Reviews for Jacob's Creek Semillon Chardonnay
Vintage Conditions: Excellent winter rains were recorded across all grape growing regions throughout South East Australia during winter prior to the 2011 growing season. Generally cool unseasonal weather with higher than average rainfall was observed throughout spring, providing excellent soil moisture profiles which promoted healthy vine canopy development without the necessity for supplementary irrigation. The summer months were similarly cool to mild with extensive rainfall across all regions of South Eastern Australia which became challenging for grape growers. In order to maintain fresh and clean fruit the Chardonnay was picked at slightly lower ripeness levels than has been typical in previous years. The fruit was harvested during the cool of the night at temperatures less than 15 degrees Celsius to minimise phenolic pick up. Winemaking: We aim for a broad flavour spectrum across parcels of chardonnay destined for Jacob?s Creek Chardonnay. Due to the conditions of the 2011 vintage more fruit was harvested showing fresher citrus flavours with only a few regions producing fruit with riper peach and melon flavours. To make sure fruit is delivered to the winery in the best condition we get dusty boots. It is the only way it can be done, as we look at and taste every block of Chardonnay, making picking decisions as we criss-cross this big wide brown land of ours. Considerable effort is employed to ensure that each Chardonnay vineyard is picked to meet our winemaker?s requirements. Every effort is taken to reduce phenolic extraction from the skins, minimising the need for fining. This is reflected in the wines which are soft and flavoursome. As the retention of primary fruit flavours is the main objective, the juices are clarified and fermented using neutral wine yeasts. Post fermentation, some of the wines have extended yeast contact and malolactic fermentation which adds complexity. We are extremely proud of the 2011 Jacob?s Creek Chardonnay given the climatic conditions that our growers and winemakers needed to manage.
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 Semillon and Chardonnay grapes were harvested at ripeness levels slightly lower thanin typical years to ensure disease free fruit. Fruit flavour and varietal characters were excellent despite earlier than normal harvesting. The fruit was harvested during the cool of the night at temperatures less than 15 degrees Celsius to minimise phenolic pick up. Winemaking: After night-time harvesting the fruit was quickly transported to the winery and immediately processing using gentle pressing regimes to minimise skin contact. The resulting fresh, soft juice was then clarified and fermented cold using yeast strains selected to enhance the Semillon and Chardonnay varietal fruit flavours. The best batches of wine were then allocated by the winemaker to the final blendto produce a wine of the utmost quality for the given vintage. 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 cap sealed bottle.
Colour: Pale yellow Bouquet: Fresh green fig and rockmelon fruits with subtle oak cedar and spice. Palate: Very soft on the palate with ripe citrus and fresh stone fruit. The palate is filled out with integrated oak, soft creamy and buttery notes from malolactic fermentation and aging on yeast lees. Balance of fruit, oak and acid gives the wine weight and freshness.
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