Jacob's Creek Tempranillo 2010
External Reviews for Jacob's Creek Tempranillo
Vintage Conditions: There was a below average rainfall during the preceding winter, 2009. Spring was mild and there were rainfall periods in early November and December. A period of fine weather in November allowed good flowering and fruit set, affording above average yields. The vines showed vigorous growth and healthy canopies going into the New Year. The mild and dry conditions from mid-January through to the end of February were followed by an unprecedented heat wave which contributed to rapid ripening of Tempranillo vineyards, with flavours at the riper end of the flavour spectrum. 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 Jacob?s Creek style. On pressing off of skins, the free-run and the pressings 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.