Jacob’s Creek
Reserve 2003 Chardonnay


A slightly dry and warm Winter was followed by an even drier Spring,which gave dry calm conditions conducive to good berry set.Despite this,crops of Chardonnay were down in many areas of South Australia due to relatively low bunch numbers.A hot December and a moist February created conditions where Chardonnay grapes rapidly accumulated strong varietal flavour profiles.Cooler weather in the early Autumn allowed the Chardonnay crop to complete the ripening period with little stress,resulting in intense varietal flavour,fresh acidity and low phenolic structure.

Each parcel of fruit was picked with optimum melon-citrus Chardonnay flavour after winemakers had conducted tastings in the vineyards.

The cool March nights also allowed for the harvesting of fruit at temperatures less than 12 °C,which preserved the fresh fruit flavour and softness of the grapes.

The 2003 vintage produced varietal white wines with exceptional varietal flavour,and the 2003 Jacobs Creek Reserve Chardonnay is an outstanding example.



After harvest,the grapes were crushed and then must chilled with minimal skin contact.The juice was then clarified and fermented with selected yeasts to enhance the natural Chardonnay grape flavours.The majority of the parcels were fermented in new and old French oak barrels. After fermentation these wines were rested for some 10 months undergoing partial malolactic fermentation and regular lees stirring.


Colour:  Medium straw with deep vibrant green hues.

Bouquet:Rich citrus melon fruit with nutty oak aromas and slight buttery malolactic complexity.

Palate: Ripe melon citrus fruit flavours with a silky creamy full texture from yeast contact and malolactic influences.The fruit flavours are very well complimented by cedary/nutty French oak characters.The wine has an excellent cool climate structure with a fresh natural acid balance that enhances its cellaring potential.



Harvest Date: March 2003

Bottling Date: July 2004


Alcohol: 13.0%alc/vol

Total Acid: 7.0 g/L

pH: 3.2



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