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Flat front label of wine

Jacob's Creek Reserve Riesling 2009

Riesling from Barossa Valley, Barossa, Australia
  • JH91
12% ABV
  • JH90
  • JH92
  • WS90
  • JH91
  • JH95
  • WE90
  • JH93
  • WS88
  • W&S92
  • W&S89
  • WE87
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5.0 2 Ratings
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5.0 2 Ratings
12% ABV

Winemaker Notes

The color is limpid pale green.

Restrained, with aromas of apple and lemon blossom, which are highlighted by a background of floral lime and spice.

On the palate it is delicate with very soft lemon citrus fruit flavors. Underlying hints of fresh apple, lime and jasmine spice. An appealing natural acidity provides structure and length to the palate.

Critical Acclaim

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JH 91
Australian Wine Companion
Made from selected parcels of grapes from South Australia's finest regions' says the front label. As ever, no thought of regionality here, notwithstanding its lovely juicy citrus flavours running through the length of the palate.
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Jacob's Creek

Jacob's Creek

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Jacob's Creek, Barossa Valley, Barossa, Australia
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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.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

RPT48680396_2009 Item# 102369