Pernod Ricard Jacob's Creek 06 Cabernet 2006
A classic stylish Coonawarra Cabernet Sauvignon, this wine is rewarding drinking now but will become more complex and interesting with medium term cellaring. Lifted cassis and blackberry fruit with dark chocolate complemented by subtle cedar oak notes. Concentrated cassis, blackberry and mint flavours combined with spicey cedar oak and youthful, fine grained tannins.
Pretty open wine, easy going, medium bodied very fruity, great for opening and drinking with a few friends
A good BBQ wine. I enjoyed it through this summer. Price was reasonable. It is a young wine but is very inviting and had a lingering aftertaste (words from Snooth's Help! What do i write)
Tight, full, blackcurrent, strawberry and earthy. Good drinking now but will be better after a few years of cellaring
External Reviews for Pernod Ricard Jacob's Creek 06 Cabernet
An excellent value red from Down Under. The Cabernet is a rich chocolatey, Aussie style of wine. Perfect for every day wine.
Vintage Conditions: Winter and spring rainfall was well above average resulting in a low water stress season. A cool spring and early summer with bursts of intense heat in mid-summer characterised 2006. Brief rains in late-February, followed by another period of warm weather, led to rapid ripening and a quick onset for the harvest. Conditions were favourable for very good colour and tannin development, and good acid and pH levels. Winemaking: Winemakers monitored a small selection of the very finest blocks of Shiraz and Cabernet Sauvignon carefully throughout the ripening period, constantly tasting the fruit to ensure it was harvested at optimal flavour ripeness and acid balance. Those blocks showing exceptional class and intensity were then earmarked as potential components of the Johann, so that they could be afforded the best possible treatment at the winery. Harvesting took place from late March for Shiraz and late April for Cabernet Sauvignon. Once harvested, individual parcels of Shiraz and Cabernet Sauvignon fruit were de-stemmed and crushed individually to small static fermenters. Fermentation was initiated with neutral yeast strains, and temperatures were allowed to peak at around 28§C before chilling back to 20-22 §C for the completion of fermentation. The fermenters were pumped over regularly to ensure thorough yet gentle extraction of colour and tannins from the skins, and the progress of each ferment was monitored twice a day. Some Cabernet parcels were kept on skins for several days of additional maceration after the completion of fermentation, to provide full yet finely structured tannin profiles. Each individual ferment was pressed separately, and Shiraz parcels were then filled to selected new French and American oak hogsheads, while Cabernet parcels were filled to new French oak hogsheads, where spontaneous malolactic fermentation and subsequent maturation took place. Each barrel was reviewed after approximately 18 months, with only the finest barrels chosen for inclusion in the final blend.