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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.
Vibrant pale straw with green hues. Attractive aromas of lemon citrus and cashew, with subtleties of honeydew melon and spice. A complex palate of fresh lemon pith and roasted hazelnuts, balanced
with subtleties of rice pudding and an underlying textural creaminess. A restrained palate with tight mineral acidity and a chalky structure that adds freshness and length to the palate.
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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