Description
After careful monitoring in the vineyard, winemakers selected parcels of fruit with concentrated varietal flavours and fine tannin structure. After harvest the selected parcels of premium Shiraz fruit were gently crushed and destemmed into a range of static fermenters and inoculated with a chosen strain of neutral yeast. During fermentation on skins, temperatures were carefully controlled between 18-28 degrees C for periods up to 15 days to ensure adequate colour, tannin and flavour extraction from the skins. Once optimum flavour and tannin profiles were achieved, key components were were drained and pressed into a range of new and old French and American oak barrels, in which they underwent malolactic fermentation. These components were matured in oak for up to 18 months. Only those parcels which showed exceptional varietal flavour, balanced structure and complexity were included in the final blend of Jacob’s Creek Reserve Shiraz.

Type: Red Wine
Vintage: 2006
Winery: Jacobs Creek
Varietal: Shiraz
Alcohol (Volume): 14.30%
Region: Australia > South Australia > Barossa

Barossa Rank: 1 of 190
Australia Rank: 13 of 3791
Overall Rank: 40 of 361316