Wine review – Jacob’s Creek, Tolpuddle and Mount Majura

Jacob’s Creek Reserve Barossa Shiraz 2013 $10–$17
The price of Jacob’s Creek Reserve Barossa Shiraz varies widely. But even at full price it delivers rich, ripe, satisfying Barossa flavours. On discount it’s a great bargain. A group of us tasted it recently alongside several more expensive Australian shirazes and the commentary leaned more towards differences in style than relative quality. The wine has a vibrant, youthful colour and the aroma delivers ripe, young, varietal fruit flavours to match. The ripe, plummy palate shows a little shiraz spiciness, with subtle oak helping to flesh out the generous palate. Typically soft Barossa tannins add to its drink-now appeal.

Tolpuddle Vineyard Coal River Valley Chardonnay 2013 $65
In 2011, highly regarded Adelaide Hills winemaker, Shaw and Smith, acquired the mature, 20-hectare Tolpuddle vineyard in Tasmania’s Coal River Valley (20 minutes drive north east of Hobart). They joined a significant push into Tasmania by mainland winemakers searching for the very best pinot noir and chardonnay grapes. Their first release chardonnay, from the 2012 vintage, showed a combination of restraint, elegance and power on its release last year. And now the just-released 2013 shows similar class, albeit in a slightly more rounded and generous styles. The wines share wonderful underlying fruit flavours, intensified on the palate by a thrilling acidity.

Mount Majura Canberra District Riesling 2014 $27
Canberra riesling earned several big gongs during October. Four Winds Vineyard, Murrumbateman, won a gold medal for its 2014 vintage at the Melbourne show, where it ranked in the top three wines of its class. And at Canberra’s International Riesling Challenge, Mount Majura 2014 riesling won trophies as best dry riesling of the show and best Canberra district riesling. It follows broadly in the style of other Canberra 2014s tasted to date. The first impression of aromatic and delicious, full-throttle varietal flavour changes a little as the wine’s high acidity becomes apparent. The acidity makes the palate refreshing and works very well with food.

Copyright © Chris Shanahan 2014
First published:

  • 1 November 2014 in
  • 2 November 2014 in the Canberra Times