Jacob's Creek

Jacob's Creek Barossa Signature Riesling 2018

Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (96%) Barossa, SA, Australia
Country of Origin
Alcohol Content
11.6% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $20.00
  • Jacob's Creek
    PO Box 943
    Rowland Flat, SA
    Australia 5352
  • Susan Newcombe, Wine Show Coordinator
  • Phone (61) 08 85213128

Opens with aromas of lemon curd and toast. Crisp and dry with attractive toasty aged complexity, lemon curd intensity and a long persistent finish. The dish accentuated the acidity in the wine making it appear slightly harder.

Tight citrus juice aromas with faint lemon leaf accents. The palate is powerful, zesty and assertive. A lovely food match.

Moderate intensity and medium bodied with refreshing acidity. An easy drinking everyday semi aromatic dry white wine intent on delivering value for money. Has a lovely fragrant lingering finish.

A lovely floral grapefruit nose with hints of citrus on the palate. Lovely white peach with blossom flavours on the palate. Great depth of flavour on the palate. A great food wine match as the white peach and blossom are lifted. The wine becomes more harmonious.

Pale straw green, lime, lemon, floral, light bodied crisp and clean, falls away on finish.

Uplifted apple notes, citrus blossom, crunchy juicy savoury mouthfeel, lighter wine, with a fine acid line running down the mid palate.

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos


  • ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
  • 50 g black olives, sliced
Fennel warm salad:
  • ½ fennel, thinly sliced (mandolin)
  • ½ onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsb fennel seeds, toasted and ground
  • De-glaze with 30 ml white wine
Dressing, reduce to half:
  • 200 ml chicken stock
  • 200 ml orange juice
  • Finely grated rind and juice of 1 lemon


  1. Fry onion and fennel for the warm salad.
  2. Add fennel seeds and de-glaze with white wine when the onion is cooked.
  3. Add the dressing and season with salt if needed.
  4. Top the salad with sliced black olives and octopus pieces.