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This particular blend has become something of an Australian speciality, and this is a really great example of one done really, really well.
Medium-bodied with ripe plum and berry fruit flavours, and a hint of spice.
Soft enough to enjoy on its own, or great with sausages (and mash, obviously).
This wine is ideal for drinking now but can be kept for up to 2 years
Matthew Jukes - Weekend (Daily Mail) 25/03/2012
Of the 2009 vintage, Matthew Jukes said: “One of the best wines in the JC portfolio, this beautifully balanced medium-weight red fights way above its price point, particularly when it’s slashed. With briary fruit and a savoury, long finish this is a delicious red.”
Hamish Anderson - Daily Telegraph Magazine 23/02/2013
Of the 2009 vintage, Hamish Anderson said: “Blending Cabernet Sauvignon and Shiraz (or Syrah, as it is also known) is very much an Australian speciality. Jacob’s Creek delivers a textbook introduction to the style, the plum and bramble fruit side of Syrah cut by Cabernet’s structure.”
Winemaking at our place has been a tradition since 1847 when Johann Gramp planted his first vineyard on the banks of Jacob's Creek.
Warm to hot weather conditions were encountered early in the season across all viticultural regions, but this was followed by milder weather from early February through to late March as the harvest progressed, creating near-perfect conditions for ripening and producing sound fruit with bright, fresh varietal flavours, vibrant colours and rich yet soft tannins.