The wine displays intense blackberry and cherry with lively black pepper notes. It is full bodied with strong palate presence. It demonstrates soft silkiness and firm tannin backbone. Expressive smokey cedar oak characters
compliments a wine with great length of flavor, with complex notes of blackberry and spice.
The 2004 Jacob's
Creek Reserve Shiraz owes its complexity to the integration of
moderate to warm climate ripe blackberry lusciousness with stylish cool climate black pepper and spice
characters. The enticing nature of the generous yet approachable fruit flavors ensure that the wine can be
enjoyed by those who choose to drink it now; however it has sufficient depth of flavor and density of structure to evolve further over the next 10 years if cellared carefully.
Jacob's Creek Winery
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 Jacob's Creek. His first vineyard was in a small ironstone winery and visitors can still walk the historic vineyard, inspect the original cellar and feel a true sense of place for Jacob's Creek. Today, Jacob's Creek is one of the leading forces of Australian wine, creating wines with true character with a variety of different offerings from its portfolio.
View all Jacob's Creek Wines
The Barossa zone consists of two sections - the Barossa Valley and the Eden Valley. Wines from the Eden Valley can be labelled Barossa or Barossa Valley.
Situated just a bit east of the large city of Adelaide, Barossa is Australia's wine headquarters. Mega producers are based here, boutique wineries call it home and a majority of the habitants claim their income on the wine industry. The valley is strewn with a series of hamlets, small towns spotted throughout the region.
Barossa is red-wine territory, with red grapes consisting of about two-thirds of the region's plantings. The reds, Shiraz in particular, are lauded for their rich, concentrated flavors and aging potential. Old vines of Shiraz and Grenache are popular, many up to 80 years old. The valley is home to some of the most famous vineyards of Australia - this is where the first Penfolds Grange was made. Whites are also found, mainly from the Semillon grape – these wines are as full-bodied as the reds although harder to find. Riesling and Chardonnay are also planted.
Right next to Barossa Valley, but a bit higher in elevation, Eden Valley is an ideal neighbor. Many wineries source vineyards from both areas as the climate difference in Eden Valley leads to wines of a different character. Reds are still mainly Shiraz and Grenache, but the wines are often more restrained and less dense than those in the Barossa Valley. Whites are popular here too. Eden Valley Rieslings and Semillons are particularly excellent.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of
Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
This Shiraz like most Australian wines I have tasted requires a bit of time to open up. We had this bottle on a Tuesday evening with Braised beef and a fairly acidic tomato based sauce, rice and broccoli. On the nose it was tight and though it had the typical dark berry aromas not much aromatics. To the taste it was typical of Australian Shiraz fruit forward hints of blackberry and raspberry and a bit of spice. And it paired well with the meal. Nothing spectacular. On the other hand as the meal progressed the aromas became much more pronounced. We definitely got a Blackberry Icecream or Blackberry and cream lifesaver aroma that was very interesting. The flavors became much spicier and finished with a very full mouth feel. I think this wine could be very good with a couple more years in thh bottle.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.