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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Bright pale yellow straw with vibrant green hues. The bouquet is gorgeous, fragrant and attractive. Fruit aromas of lemon blossom, white peach, layered with nutty, smokey, vanillin oak, plus a touch of barrel ferment character and buttery notes from malolactic fermentation add interest. The palate is zesty complex and long with loads of flavor. Great fruit intensity, a creamy soft mouth feel, integrated oak and a fine tight acid structure all adds up to a extremely classy wine.
Serve chilled. An ideal accompaniment to roast chicken, pan-seared swordfish or vegetarian dishes.
With over 150 years of making wine in the Barossa Valley, Jacob's Creek's winemaking philosophy is to make high quality wines in a contemporary Australian style, which are fresh, elegant, great tasting and show true varietal character. From its beginnings in 1847, a young Bavarian immigrant named Johann Gramp planted the Barossa Valley's first commercial vineyard on the banks of...Read More About Jacob's Creek
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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