Thursday, March 6, 2008

Jacob's Creek Shiraz Revisited

When there's wine left in the bottle, I pump out air with a Vacu-Vin and put it on the shelf for the next night. I rarely notice an appreciable change on the second night. The Jacobs Creek Shiraz 2005 is a notable exception. There is definite volatility (vinegary quality) in both the aromas and flavors of the wine--not what I'd expect from a 2005 wine that only a few months ago was showing well enough to win a double gold medal from Taster's Guild.

I have nothing against a wine being made for drinking within the year. That's what I expect from La Vieille Ferme and Grand Prieur, other wines in the $7 to $10 price range. Generally, though, these wines tend to taste a little better by the time the next vintage comes out, and in most vintages they hang in there for five years or so. The Jacobs Creek Shiraz, on the other hand, appears to me to be a wine that is manufactured to show well for a limited period of time. It's not a wine I would buy in quantity.

5 comments:

  1. I hope to see with my own eyes the procedure of creating wines. I hope.

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  2. I could use a glass of wine right about now.

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  3. I really didn't understand anything from this blog, I am sorry to tell that, but I hop it was useful to other's.

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  4. Not so interesting post i must say...but anyways it may help those who are interested in making wines by themselves...:)

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  5. there are certain blogs which made you laugh and it is one of them...

    ReplyDelete