What puts the joy in Jacob's wines

JACOB’S CREEK MIGHT be known and loved for its delicious Shiraz and Chardonnay, but Riesling, one of the world’s greatest white varietals, was the first vine planted and nurtured by the founder, and it has since become the brand’s most celebrated white.
It all started in 1847 when Bavarian migrant Johann Gramp and wife bought 30 hectares at Rowland Flat and planted the Barossa Valley’s first commercial vineyard. Two of those hectares were on the banks of Jacob’s Creek, from which the wines took the name.
Riesling was the heart of an Australian winemaking revolution when Colin Gramp, great-grandson of Johann, stored 1953 Riesling juice in temperature-controlled, pressurised fermentation vessels. In 1962 the iconic Steingarten (German for “stone garden”) was established in rocky soil in Eden Valley, producing the first white varietal labelled Jacob’s Creek.
Jacob’s Creek Riesling grapes come from the Eden Valley, Steingarten and Orlando Eden Valley.
Jacob’s Creek house style for Riesling is pleasantly dry on the palate, the result of a complete focus on retaining the grape’s purity and freshness. The grapes are harvested by machine on nights when the temperature drops below 15 degrees, and a minimum of time is allowed for harvest to juice separation – less than two hours for Classic and less than one hour for Reserve and Steingarten.
The juice is next fermented with a neutral yeast strain with low-nitrogen requirement, within 12 to 15 degrees, then bottled under screw caps to secure a fresh, crisp and sensational fruitiness. It’s usually best consumed when young, fresh and zesty, but it can develop into a lovely aged wine. Rieslings can be served as an aperitif, but are equally attractive with lightly flavoured dishes, seafood in particular.
Familiarise your palate with Riesling with Jacob’s Creek Classic Riesling 2002, which is the best-selling Riesling in Australia and appreciated as value for money. The grapes, from Barossa, Langhorne Creek and McLaren Vale, yield intense flavour and delicacy that make it a very palatable, attractive wine.
Classic Riesling 2012 is another one to try if you like the tang of lime, green and fruity with just enough acidity to perk you up. The grapes come predominantly from Langhorne Creek, Barossa Valley and Clare Valley, where moderate spring rainfall and mild summers produced one of the best vintages in recent years. It’s a nice, easy wine to enjoy on its own or paired with prawns, white fish and dishes with sharp herbs like ginger and shallot.
Then there’s the Reserve Riesling line, with more complex and subtle sensations. Expect a lemony tang with floral hints of honeycomb and jasmine. It’s slightly sweeter than the Classic but still has that typical smooth, acidic finish.
Steingarten Riesling is made from a few, select cool-climate vineyards in the higher-altitude Barossa hills. This wine has set a benchmark for Australian Riesling and is part of the brand’s upper-cost range. It shows intense citrus, floral aromas and flavours, dry mineral acidity, outstanding mid-palate structure and great length.
An ideal accompaniment to seafood and light salads, it has citrus notes that are brought out whenever using lemon.
Chief winemaker Bernard Hickin, who has been making wine since 1976, the same year Jacob’s Creek was first marketed, supervises Jacob’s Creek operations. Hickin’s enthusiasm has bolstered the team at Orlando Wines. He is well respected within the Australian industry and has inspired a raft of younger devotees to pursue their winemaking dreams.
Hickin became chief winemaker at Orlando Wines in 2006 and finds great satisfaction in honing and improving the company’s brands. In 2010 he also took on responsibility for promoting the Jacob’s Creek brand internationally. With Jacob’s Creek as his primary focus, Hickin is driving the brand with a steady, considered hand, ensuring that, from vine to bottle, standards and quality are maintained.

Learn more about |Jacob’s Creek wines at www.JacobsCreek.com.