Vintage 2007 K (som tum/som tam)

merlot brie merlot jacob's creek

300 merlot

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 merlot chardonnay vintage 2008

2007 Jacbo's Creek Merlot Vintage

Jacob's Creek Shiraz 2009

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Starting at $5.49 from 30 stores

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I like this! Not a fan Winery:
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Region:
South East Australia

Varietal:
Syrah

Type:
Red Wine

WINEMAKERS NOTES
Lifted aroma of fresh Raspberry and Black Cherry, underpinned with a softly spiced background. Refined, mouth filling berry fruit flavours are supported with a soft acidity, leading to a long and flavoursome finish to the wine.

REVIEWS FOR 2009 VINTAGE

TheWilsons

149


10/25/11

Definitely lacking in complexity, but it's drinkable and for only $7 at the local grocery store I'll probably drink it again.
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Ndakanatswa

38


10/03/11

I have already stated numerous times that I am a fan of Tempranillos, so the blend was an obvious choice for me. The fruity plum flavours and textures of Shiraz make this an excellent wine to pair with medium-rare red meats, the Grenache adds the cinnamon flavours, and makes this wine so enjoyable on its own, whilst the Tempranillo adds body and depth to what would otherwise be comparable to an average Merlot. I enjoy Merlots, but let's be honest here, they are no match against both of Shiraz and Tempranillos on their own. In my opinion, Jacob's Creek winemakers are true masters, as they have the expertise and sensitivity to ensure that no single blend overpowers another. I think this one will go on my top 10 list, most of all because it is delicious enough to drink on its own.
U S E R TA G S :
T EMPR A NI LL O SH IR AZ G RE N AC HE AU ST RA LI A R ED

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lolazaza

132


07/13/11

Lots of chemical. Awkward. Drinkable, but not enjoyable.

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Source: Jacob's Creek 05/31/12

Vintage Conditions: A cool and dry winter preceded the 2009 growing season. Dry conditions prevailed into spring and early summer requiring the implementation of supplementary irrigation to maintain healthy and protective grapevine canopies. Early February temperatures were slightly cooler than average in most regions, ideal for the gradual accumulation of essential grape sugars and flavours. Harvesting of Shiraz occurred in earlier than usual, which was advantageous as March saw a record breaking heat wave strike most of South Eastern Australia. Winemaking: Parcels of fruit with generous varietal flavours were carefully selected during vineyard assessments by our winemakers. Harvest dates were determined on the basis of optimum fruit flavour intensity, sugar/acid balance and tannin ripeness. After harvest and transport to the winery, fruit was de-stemmed and crushed to different fermenter types. A carefully selected yeast strain was chosen to inoculate the must, with fermentation carried out at temperatures of 18C to 26C. Thistemperature range allowed sufficient extraction of colour and flavour from the skins, while retaining freshness. Twice daily fermentation tastings allowed winemakers to choose the optimum method and frequency of cap management for

individual fermenters. This was adjusted as required throughout the ferment. The individual parcels were pressed off skins when optimal colour and flavour intensity were attained, so as to create a soft, velvety tannin profile. Once pressed, the base wines were centrifuged as soon as possible, removing fermentation solids and ensuring freshness of fruit characters for the blend. The wines were matured separately before final review and allocation to the blend.

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