Jacob's Creek Centenary Hill Shiraz 2006
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Wine
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Winemaker Notes
Subtle notes of chocolate, cigar box, and black pepper are layered with concentrated plum, black cherry and fruit cake.
Palate: Soft and full-bodied, the wine shows rich dark fruit and berry flavors that contribute to a juicy mid-palate. Black pepper, dried herb and spice flavours evolve with time in the glass. The luscious fruit textures are supported by fine tannins and well integrated charry mocha oak characters. A well structured, balanced and truly complex wine with a persistent sweet berry finish.
Professional Ratings
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Wine Spectator
Dark and dense, with a smoky, woody edge to the black cherry, licorice and bay leaf flavors, persisting against polished tannins on the expressive finish. Drink now through 2018. 2,500 cases imported.
Other Vintages
2005-
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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.