Awesome price as stock is left over from a oversea's export deal gone south
Limited availability
| Name: R3617 |
| Vintage: 2007 |
| Alcohol: 14% |
| Drink Now Until: 2012 |
| Regions: SOUTH EAST AUSTRALIA |
| Winemaker: |
| Oak: |
| Varieties: Shiraz Cabernet |
| Foods: Beef braised in red wine or chargrilled fillet of beef filled with basil and sun-dried tomatoes and served with a red wine reduction |
| Background: Individual vineyards were regularly monitored throughout the
ripening period, with berry flavour ripeness and sugar/acid
balance used as the criteria for determining optimum harvest
dates. Parcels of fruit were de-stemmed and crushed into
static and rotary fermentation vessels and fermented on skins
for around seven to ten days, at temperatures between 18 and
26°C. Cap management techniques were optimised for each
individual parcel, to maximise the extraction of desirable
colour and flavour components while maintaining soft tannin
structures typical of the Jacobs Creek style. On pressing off
of skins, the free-run and the pressings components were
blended together to give greater tannin structure and balance
to the wine. The various components were matured
separately before allocation into the final blend. The wine was
lightly filtered directly before bottling. |
| Colour: Medium ruby red with purple tints |
| Nose: Vibrant fruit aromas of ripe plum and blackberry, black |
| Palate: Attractive spicy berry fruit characters, softly textured, with
persistent yet approachable tannins; this wine shows the
harmony which can be achieved by carefully blending parcels
of soft, rounded Shiraz with finely structured Cabernet
Sauvignon, creating a wine with richly layered fruit flavours
and a supple, long-lasting palate. |
| Highlights: Alcohol: 14% alc/vol
Total Acid: 6.1 g/l
pH: 3.50 |
| Winery Information: |
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