Jacobs Creek Chardonnay 2013

Colour: Vibrant pale straw with green hues Bouquet: Fresh rockmelon and stone fruit aromas with subtleties of toasty oak Palate: The palate displays attractive varietal flavours of melon, peach and lemon citrus with supporting toasted oak and textural creaminess from Malolactic fermentation. Soft acidity leads to a well-rounded and fruit flavoured finish. Release date: August 2013 Serving suggestion: Serve chilled. Enjoy with white fish or creamy chicken pasta. Alcohol: 12.7% alcohol/volume. Awards: Blue Gold medal: Bronze medal: 2014 Sydney International Wine Competition 2013 Hong Kong Int. Wine & Food Competition

TRUE CHARACTER DRINKS RESPONSIBLY

Chardonnay 2011 Chardonnay 2013

Vintage Conditions: A very cold and relatively dry winter was observed across all grape growing regions of South Eastern Australia prior to the 2013 growing season. Mild weather with low rainfall was encountered during spring, which necessitated early season supplementary irrigation to aid the promotion of ideal vine canopy development. The summer months were generally warm to hot across all regions of South Eastern Australia, ensuring there was minimal disease pressure in the vineyard thus allowing the excellent quality of the Chardonnay fruit to ripen to its optimum. The fruit was harvested during the cool of the night at temperatures less than 15 degrees Celsius to minimise phenolic pick up. The Chardonnay shows perfect acid balance for the style exhibiting the classic melon and stone fruit characters. Winemaking: We aim for a broad flavour spectrum across parcels of chardonnay destined for Jacobs Creek Chardonnay. Some parcels are fresh lively and citrusy, others are riper, richer melon peach flavours. To make sure fruit is delivered to the winery in the best condition we get dusty boots. It is the only way it can be done, as we look at and taste every block of Chardonnay, making picking decisions as we criss-cross this big wide brown land of ours. Considerable effort is employed to ensure that each Chardonnay vineyard is picked to meet our winemakers requirements. Every effort is taken to reduce phenolic extraction from the skins, minimising the need for fining. This is reflected in the wines which are soft and flavoursome. As the retention of primary fruit flavours is the main objective, the juices are clarified and fermented using neutral wine yeasts. Post fermentation, some of the wines have extended yeast contact and malolactic fermentation which adds complexity. Analysis: Alcohol: Total Acid: pH: 12.7% alc/vol 6.1g/L 3.38