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  • Country ranking ?

    233
  • Producer ranking ?

    8
  • Decanting time

    6h
  • When to drink

    now to 2035
  • Food Pairing

    Beef Wellington served with a rich mushroom sauce

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The Story

JACOB’S CREEK Heritage range comprises the finest wines made under the Jacob’s Creek brand. Each Heritage wine honors a person and place in the rich history of Gramp & Sons winery that stretches back over 160 years.  Centenary Hill Shiraz pays tribute to Fred Gramp, who planted a Morton Bay fig tree at the site now known as Centenary Hill in 1947 on the 100th anniversary of the winery.

The distinctive personality of Centenary Hill Shiraz ma...

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Wine Information

Vintage Conditions: 

The 2008 vintage in the Barossa Valley was a tale of two halves. The Barossa’s Mediterranean climate typically features good rainfall in winter and spring. However, in a repeat of the previous season, the winter preceding the 2008 vintage was unusually dry. More typical rainfall patterns returned in November, which helped the vines to develop good canopies. From then on conditions remained warm and dry, with no pest or ...

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Deep and Healthy

ending

Long, Extensive and Flavorful

nose

Intense, Complex and Opulent

recommend

Yes

taste

Average in Acidity, High tannin, Balanced, Well-Integrated, Multi-dimensional, Focused, Vigor, Refined, Dry and Silky tannins

Verdict

nice but not special and Sophisticated

Information

Origin

Barossa Valley, South Australia

Vintage Quality

Excellent

Value For Money

Good

Investment potential

Below Average

Fake factory

None

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Signature’ Shiraz

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Unvined Shiraz

Inside Information

Winemaking: 

Regular visits by our winemaking team ensured that the chosen blocks were harvested at optimal ripeness. The parcels were crushed separately into either wide based static fermenters or, in the case of the smallest parcels, traditional open concrete fermenters. Fermentation temperatures were allowed to peak at around 28ºC early in ferment and then maintained at a more moderate 20–22ºC range. The parcels were drained and pressed separately into carefully selected new French and American oak hogsheads (51% French, 49% American), which allowed for the integration of oak and fruit characters during malolactic fermentation. The parcels were racked after the completion of malolactic fermentation and then returned to the same hogsheads for a total of 22 months’ maturation. Bottling took place in July 2010 with subsequent bottle maturation for 18 months prior to release providing additional complexity and further integration of oak and fruit. A small, harmless deposit of tartrates may form in the bottle, so decanting the wine before serving is strongly recommended.

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