Jacobs Creek Shiraz Cabernet 2011

Colour: Mid crimson red Bouquet: A lively nose, with spicy red fruits, cherries and star anise, supported by hints of cedary oak Palate: A medium-bodied palate, with vibrant, layered fruit flavours supported by a framework of soft, fine-grained tannins, concluding with a long, velvety finish. This wine displays the synergies of flavour and structure which can be achieved by carefully blending soft, rounded Shiraz with elegant Cabernet Sauvignon. Release date: From May 2013 Serving suggestion: Enjoy with grilled steak, pizza or tomato based pasta dishes Alcohol: 13.1% alcohol/volume Awards: Silver medal : 2013 China Wine & Spirits Awards

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Shiraz Cabernet 2011

Vintage Conditions: Excellent winter rains were recorded across all grape growing regions throughout South Eastern Australia during the winter prior to the 2011 vintage. Higher than average rainfall was also observed during the spring months. This provided excellent soil moisture profiles and healthy canopy growth with minimal irrigation. The summer was cool to mild with unseasonal rain events providing challenges for grape growers and winemakers alike. Vineyard assessments were regularly undertaken by winemakers during the ripening period to identify parcels of fruit suiting the style of Jacobs Creek Shiraz Cabernet. At optimum ripeness, the fruit showed maximum intensity and vibrancy of flavour, with full colour development in the skins and soft, supple fruit tannins. Harvesting took place later than usual, commencing in very late February and then throughout March, with the selected parcels showing vibrant colours, spicier flavours due to the cooler conditions, and soft, fine tannins. Winemaking: 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 destemmed and crushed into static and rotary fermentation vessels and fermented on skins for around seven to ten days, at temperatures between 18 and 28C. 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 assembly of the final blend. Analysis: Alcohol: Total Acid: pH: 13.1% alcohol/volume 6.1 g/L 3.56

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