# Jacob Premium Cuvée (2017)

- **Producer:** Pernod Ricard Winemakers Australia
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir, Pinot Meunier
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 11.5%
- **Contains sulphites:** No
- **When to drink:** Passed
- **Aromas & flavours:** citrus, peach, yellow apples, yogurt, brioche, biscuit, coffee

## About this wine

The Jacob Premium Cuvée is a sparkling wine from South Australia, produced by Pernod Ricard Winemakers Australia. This producer is known for its significant presence in the Australian wine landscape, with brands like Jacob's Creek having a long history dating back to 1847. The wine aims to showcase the expression of grape varieties influenced by the Australian soil and climate. The specific vintage details for 2017 are not widely published, but the wine is generally positioned as a sparkling offering from this established producer.

## Interesting facts

- Part of Pernod Ricard's extensive portfolio of global wine brands.
- Jacob's Creek winery has been producing wine since 1847.
- The blend includes classic Champagne varietals: Chardonnay, Pinot Noir, and Pinot Meunier.

## Food pairing

The wine's medium-high acidity and dry profile are well-suited to cut through the richness of seafood and creamy sauces. Its fruit presence can complement lighter poultry dishes, while the effervescence offers a refreshing contrast to fried foods.

## Wine making process

The Jacob Premium Cuvée is produced using a blend of Chardonnay, Pinot Noir, and Pinot Meunier. As a sparkling wine, it undergoes a secondary fermentation, typically in the bottle, to create its effervescence. This process is fundamental to developing the wine's characteristic bubbles and contributing to its texture and complexity. The specific details regarding fermentation temperatures, aging on lees, and blending ratios are not publicly detailed, but the aim is to create a balanced expression of the chosen grape varietals from South Australia.
