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Deep Crimson with dark red hues in colour, this wine has a bouquet of rich fruitcake and plum aromas with a hint of spice and sweet vanilla oak.
On the palate it is full bodied with complex aromas of mulberry, plum and chocolate.
This wine can be drunk now but will further improve if carefully stored for up to 10 years
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Matthew Jukes - Weekend, Daily Mail 24/10/2015
Of the 2013 vintage, Matthew Jukes said: “Regardless of how hot you like your beef randang, this heroic stalwart red will step up to the mark. With lush swathes of black fruit and discreet, earthy spice, Jacobs Creek remains an Aussie standard-bearer.”
Jacob's Creek winemaking tradition dates back to 1847 when Johann Gramp planted his first vineyard on the banks of Jacob's Creek
Mild conditions in early spring were followed by an unseasonably hot, dry and windy period during November. However, these conditions did not impact greatly on fruit set in the region and possibly even benefited the vines by allowing them to acclimatize earlier than usual. December through to harvest in late February saw perfect ripening weather, with warm days and cool nights producing balanced crops of healthy full flavoured fruit with great freshness and robust tannins.