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Colour: Medium depth garnet. Bouquet: Vibrant fruit aromas of ripe plum, blackberry and chocolate, with black pepper ...Read more...
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Young , still fruit driven, medium length Read more
Vintage Conditions: The growing season leading up to the 2009 harvest followed a similar pattern to previous years, with relatively low rainfall th... Read more
The rustic cherry fruit of this wine is jammy but not heavy. Serve it with lamb, braised or grilled. Read more
Food Pairings for Jacob's Creek Shiraz Cabernet Australia Muut Punaviinit Orlando Wines South Eastern Australia
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Young , still fruit driven, medium length
External Reviews for Jacob's Creek Shiraz Cabernet Australia Muut Punaviinit Orlando Wines South Eastern Australia
Vintage Conditions: The growing season leading up to the 2009 harvest followed a similar pattern to previous years, with relatively low rainfall throughout winter and spring. Extremely hot conditions during late January and early February required careful management of our vineyards to ensure the vines received sufficient water and nutrients to maintain healthy leaf canopies. Fortunately the hot mid-summer weather was followed by much milder weather throughout the remainder of the vintage. This provided good ripening conditions for both Shiraz and Cabernet Sauvignon, with the development of fresh attractive fruit flavours, strong colours and soft, ripe tannins. Winemaking: Individual vineyards were regularly monitored throughout the ripening period, with berry flavour ripeness and sugar/acid balance used as the criteria for determining optimum harvest dates. Parcels of fruit were destemmed and crushed into static and rotary fermentation vessels and fermented on skins for around seven to ten days, at temperatures between 18 and 26øC. Cap management techniques were optimised for each individual parcel, to maximise the extraction of desirable colour and flavour components while maintaining soft tannin structures typical of the Jacobs Creek style. On pressing off of skins, the free-run and thepressings components were blended together to give greater tannin structure and balance to the wine. The various components were matured separately before allocation into the final blend. The wine was lightly filtered directly before bottling.
The rustic cherry fruit of this wine is jammy but not heavy. Serve it with lamb, braised or grilled.
Vintage Conditions: After several dry seasons, near normal rainfall returned to South Australia during the Winter of 2008, providing good soil moisture reservesfor budburst in early spring. This allowed for excellent vine growth,although wind and cloud cover during November did reduce crop levels. After a hot early summer, the final ripening conditions in Autumn were excellent - remaining dry and cool through to the 2009 harvest. Winemaking: A sound understanding of our vineyards - their individual terroir and their unique qualities year after year - combined with a meticulous process of regular vineyard visits during the latter stages of the ripening period identified several outstanding blocks of Shiraz and Cabernet Sauvignon. All were low yielding vines and each displayed the intensity and luscious fruit flavours which typify the best of these varieties. The blocks were harvested and delivered separately to the winery where they were crushed into small static fermenters. Neutral yeast strains were selected to preserve the characters and personality of each parcel. Ferments were allowed to warm to peaks of around 28øC before completing fermentation at more moderate temperatures of 18-22§C. After 12 to 15 days on skins each parcel was pressed, the free run and pressings combined, and the wine filled to a selection of oak barrels for malolactic fermentation and further maturation. The Cabernet Sauvignon parcels were filled to predominantly French oak hogsheads, while the Shiraz parcels were filled to both French and American hogsheads. A total of 25% new oak was employed, split approximately 55% to 45% in favour of French oak. After approximately 24 months of oak maturation, the final composition of the blend was determined on the tasting bench. The final blend contained parcels sourced from South Australian regions, including rich succulent Shiraz from Barossa Valley and refined Cabernet Sauvignon from Coonawarra. Each and every barrel was carefully evaluated at blending, and only those barrels meeting our highest quality standards were included. The wine was lightly filtered prior to bottling.
Aromas are of sweet, dark fruit, roasted meat and oak. Mouthfeel is somewhat dusty, with pedestrian red and black fruit, bolstered by just enough oak.
Bright in flavor, a distinctive style with berry, tomato and herb character that won't strike everyone as ideal. Drink now.
Intense plum and berry fruit with classic spicy Shiraz notes, married to the leafy, mint and chocolate of Cabernet Sauvignon and a hint of vanillin oak. The palate is medium-bodied, with generous cherry/berry fruits and spicy plum flavors complemented by well-integrated, subtle, mouth-filling chocolate tannins and a soft, balanced finish.
Smooth and generous, with pretty plum and cherry flavors. Drink now.
Colour: Medium depth garnet. Bouquet: Vibrant fruit aromas of ripe plum, blackberry and chocolate, with black pepper and cassis, supported by subtle toasty oak. Palate: Attractive ripe berry fruit characters, softly textured, with persistent yet approachable tannins; this wine shows the harmony which can be achieved by carefully blending parcels of soft, rounded Shiraz with finely structured Cabernet Sauvignon, creating a wine with richly layered fruit flavours and a supple, long-lasting palate.
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