Jacob's Creek

Jacob's Creek Expedition Barossa Valley Shiraz 2015

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14.2% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $90.00
  • Jacob's Creek
    PO Box 943
    Rowland Flat, SA
    Australia 5352
  • Susan Newcombe, Wine Show Coordinator
  • Phone (61) 08 85213128

Deep dense colour. Dark brooding fruit. Attractive and pure. Excellent palate with drive and freshness. An excellent match with the dish. Lovely complementary flavours and palate profile.

Deep inky purple hue. Muted nose of blue fruits and choc-mint. Palate is dry with grainy cedary tannins, blueberry and mulberry fruit, choc-mint flavours and warm alcohol heat. The meat brings forward the ripe fruits while delivering chalky tannins and diminishing the alcohol heat on the palate.

Very overt glossy oak, dense berry fruit and dark chocolate, pretty similar set up on the palate, quite plush and no shrinking violet but overall done well. A rich wine that remains dominant even with the food, and even slightly overpowers it on the finish. Flavours seem to work ok.

Deep crimson colour. Clean vanilla/toast oak over sweet berry fruit aromas. Rich, full palate, bright fruit, fresh acidity, firm fine tannins. With food: Vanilla and toasty oak worked well with the beef.

Purple red, chocolate coconut black fruit nose, long sweet spiced and fragrant palate, soft grainy tannins.

Very deep Inky purple. On the nose there are lots of dark brambly fruits and dusty oak and toasted nuts. Lashings of rich dark fruits and dark chocolate on the palate with very assertive tannins for aging. This is a powerful wine and slightly dominates this dish.

Dark cherry, almost slight maraschino like, toast with some vanillin, savoury. Sweet fruit up front, slight donut, but has good line of flavour, slight drying yet long tannins, moreish. Food: tannins still drying, but slightly more length, acidity slightly more pronounced.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos


  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 1 kg potato, 3mm mandolin
  • 1 can of coconut cream (whole)
  • 1 cup vegetable stock
  • 2 shallots, sliced not minced
  • 4 cloves of garlic, sliced not minced
  • 2 Tbsp olive oil
  • 20 g salt
  • Pepper to taste
Fennel salad:
  • ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
  • Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
  • In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard


  1. In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
  2. In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.