JackaRoo Big Red 2003

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    JackaRoo Big Red 2003 Front Label
    JackaRoo Big Red 2003 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2003

    Size
    750ML

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    Somm Note

    Winemaker Notes

    A super deal on a juicy, fun red. From the premium grape-growing appellations in South Australia such as Clare valley, the Limestone Coast and Adelaide Hills, JackaRoo Big red has combined beautifully to produce a full-spectrum of fruit flavors. Careful selection and blending is what makes this wine so exceptional. The winemakers meticulously selected grapes from premium vineyards in the most coveted appellations and then matched the perfect blend between varietals to create an unforgettable big, bold red. This wine highlights the Australian blend's fruit driven appeal as a food friendly wine. The cabernet Sauvignon component provides the structure, the Shiraz gives a spicy fruit lift and the Merlot adds soft, rich mouthfeel. 65% Cabernet ~ 19% Shiraz ~ 16% Merlot
    JackaRoo

    JackaRoo

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    JackaRoo, Australia
    JackaRoo wines emerge from the noble idea of honoring the famous JackaRoo, Australian cowboy, and the territories they roamed. Known for their love affair with the land, JackaRoos labored from dawn, when the Kookaburra sings, to dusk and into the starry nights. Shaded by their dusty hats, they drove herds of cattle for 1000's of miles across the ochre colored landscape of the beautiful yet rugged Austrailan outback. Reminiscent of the celebrated Jackaroo, the wine is gallant, friendly and bid in flavor. JackaRoo's label is as bold and colorful as the lands they roamed-lands rugged with beauty and dotted with wild kangaroos. The sole focus of JackaRoo wines is to provide consumers with a high quality affordable wine. Although designated South Eastern Australia, JackaRoo is currently sourced entirely from premium South Australian vineyards. These vineyards are located in world-renowned appellations, including Clare valley, the limestone Coast and Adelaide Hills. Although, the wine making team reserves the right to search for the best vineyards given each varietal and vintage, the backbone and structure of future wine will always come from top Australian vineyards. The South Australian fruit results in unmatched quality for wines in this category. The JackaRoo winery is based southeast of Adelaide. Its winemakers have identified quality oriented wine growers in South Australia's premium wine growing regions to create an exceptional wine with unmatched quality. The grapes used in creation of this wine are derived from both old and new vines grown in regions close to the ocean with moderate temperatures, bright sunny days and cool evenings for maximum flavor development and balance. The quality of the grapes is owed to the deep rich alluvial complex soils that tend to be brown and red clays, highly favorable for grape growing.
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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Both red wine and white wine from Australian are wildly popular and beloved. Most of Australia's wine regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

    Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

    WWH367JABR2_2003 Item# 82958

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