Jacob's Creek Shiraz Reserve 2008
Colour: Deep crimson red. Bouquet: This complex shiraz offers a powerful bouquet of chocolate, liquorice & plum. Palate: The palate provides rich dark berry fruit with elegant herb & spice. A full dense texture with ripe tannins, well integrated oak and a complex savoury finish complete this perfectly structured & beautifully balanced wine.
Editorial Reviews for Jacob's Creek Shiraz Reserve
Smoky and subtle, with undercurrents of violet and vanilla supporting slightly minty black cherry and berry fruit. This is bright in the mouth and rather well balanced. A fresh, somewhat fruity character is layered over a bed of persistent cocoa, which is obvious but nicely restrained. Very much in a crowd-pleasing style, but exhibiting a restrained side as well. The fruit shows more wild cherry berry character on the finish, along with some toasty spice notes and a nice vanilla and coconut oak accent. 87 pts
Cedary, toasty and tarry on the nose with a deep base of worn leather, nuances of vanilla and white pepper and jammy cooked berry fruit. Nice and bright on entry with soft tannins and nicely supportive acidity that adds lift to the red plum and wild berry fruit here, but the oak is definitely the dominant flavor in the mouth. Toasty and heavy on the vanilla and spice. A little fruit pops on the finish, which is slightly sticky if smooth. Easy to drink, smooth and simple. 83pts
External Reviews for Jacob's Creek Shiraz Reserve
On the lighter side, but nicely fleshed out with strawberry and spice flavors, which echo on the grainy finish. Drink now through 2003.
Ripe blackberry fruit and spicy black pepper notes, with subtle background chocolate-mocha-oak nuances. The palate has sweet brambly fruit encased in smooth and supportive soft tannins. The wine is a medium-bodied style showing persistence of fruit, and harmonized with the supple finish that defines the Jacob's Creek style.
Jacob's Creek's offerings tend to be reasonably good values, although most score between 80-83, not bad considering their prices. However, the 2000 Shiraz merited a high enough score to be included in this article. It possesses a medium ruby color as well as sweet, round, cherry and currant flavors, low acidity, and an uncomplicated, lush, medium-bodied personality. There are no hard edges or intrusive tannins in this plump, fruity red. Consume it over the next 12-18 months. It is an excellent value.
Vintage Conditions: Good early season rainfall resulted in healthy levels of soil moisture leading into vintage as well as balanced vine canopies and moderate crops. Early summer was mild with the fruit for Jacobs Creek St Hugo harvested before or just at the beginning of the record March heat wave from the 3rd to the 17th. Winemaking: Traditional old open fermenters and modern sweeping arm fermenters were used to provide two distinctive wine style components for the blend. Individual vineyard blocks were harvested by both hand and machine depending on vine age and were fully crushed separately to the fermenters. Fermentation was controlled between 20 and 28?C for between 11 and 16 days with some pre and post ferment maceration to enhance structure and richness. The ferments extraction was carefully monitored whilst on skins to achieve a balance between power and elegance. Following pressing individual vineyard batches were matured separately in a combination of predominantly new French and American oak hogsheads for up to 21 months. Each barrel was assessed for quality and appropriateness of wine style with only those best suited being utilised in the final blend. Following bottling the wine was matured for a further 11 months prior to release.
The bouquet is clean, offering a good mix of berries and oak. The palate drives forward with vital fruit and drying oak, while the finish is toasty, with vanilla coming on late. This wine is firm, balanced and tasty. At all check points it belies its value price.
Sturdy and appealing for its bright plum and black cherry character, hinting at mineral notes on the finish. Drink now.
Vintage Conditions: The 2008 vintage in the Barossa Valley was a tale of two halves. The Barossa?s Mediterranean climate typically features good rainfall in winter and spring. However, in a repeat of the previous season, the winter preceding the 2008 vintage was unusually dry. More typical rainfall patterns returned in November, which helped the vines to develop good canopies. From then on conditions remained warm and dry, with no pest or disease issues, and vine development was advanced by a week to ten days on average. While the 2008 vintage will long be remembered for the extended heat wave which occurred in early March, the entire season was in fact also warmer than normal, and this proved a godsend for Barossa Shiraz by ensuring most if not all of the blocks were at their optimal ripeness before the heat wave. For this reason Barossa Shiraz from the 2008 vintage now appears destined to be remembered for all the right reasons, with rich, ripe and powerful wines showing intense colours and great depth of flavour. Winemaking: Regular visits by our winemaking team ensured that the chosen blocks were harvested at optimal ripeness. The parcels were rushed separately into either wide based static fermenters or, in the case of the smallest parcels, traditional open concrete fermenters. Fermentation temperatures were allowed to peak at around 28§C early in ferment and then maintained at a more moderate 20?22§C range. The parcels were drained and pressed separately into carefully selected new French and American oak hogsheads (51% French, 49% American), which allowed for the integration of oak and fruit characters during malolactic fermentation. The parcels were racked after the completion of malolactic fermentation and then returned to the same hogsheads for a total of 22 months? maturation. Bottling took place in July 2010 with subsequent bottle maturation for 18 months prior to release providing additional complexity and further integration of oak and fruit. A small, harmless deposit of tartrates may form in the bottle, so decanting the wine before serving is strongly recommended.