Jacob's Creek

Jacob's Creek Le Petit Rosé 2018

Winner Top 100 Rosé Wines
Grape Varieties
Pinot Noir (56%) Australia, Australia
Grenache (24%) Australia, Australia
Mataro (10%) Australia, Australia
Country of Origin
Alcohol Content
12.4% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $18.00
  • Jacob's Creek
    PO Box 943
    Rowland Flat, SA
    Australia 5352
  • Susan Newcombe, Wine Show Coordinator
  • Phone (61) 08 85213128

Attractive salmon colour. Fresh fruit. Pure. Palate shows freshness and balance. Nice length. A good balance of flavours with the dish. Long and fresh on the palate with the flavours not competing.

Pale pink hue. Shy aromatics of red berry fruits. Dry palate with warm alcohol heat, cranberry and raspberry leaf notes. The richness and lively spices of the dish dulled the red berry fruits on the palate and gave them a slightly confected tone.

Juicy ripe berry fruit and a touch of ripe pears, a delicate palate, just off-dry, lacks a little fruit concentration towards the finish. This is exacerbated by the food match.

Pale salmon-pink colour. Fine savoury, slightly woodsy/dried rose-petal aromas. Clean, fresh palate; balanced acidity, slightly firm finish. With food: Good combination – all the woodsy flavours in the wine merge well with the rich food flavours.

Salmon, red berry nose, with delicate fruit on the palate, finishes with phenolic grip, good length and persistence. Fruit lift from the tagine spice and enough length for the richness of the dish.

Pale-mid rose pink. Quite intense fruity strawberry sherbet. Good fruit concentration, firm acid, reasonable length of flavour. Weight and flavours between food and wine were well matched.

Pale pink. More savoury notes with some lifted red berry notes, some chalkiness. Savoury up front, donut with unbalanced Residual Sugars coming to the fore, moreish. Food: semi covers the Residual Sugar, whilst adding to the flavour line, still moreish.

The Rosé Wines were judged with

Chicken Tagine

Presented by chef Michael Manners


  • 1 Chicken - cut into 8
  • 2 lemons – juiced
  • 2 large onions – sliced
  • 3 cloves garlic – crushed
  • ½ bunch coriander
  • ½ bunch parsley
  • 2 tsp ginger – grated
  • 1 tsp black pepper
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp saffron threads
  • 2 tsp Moroccan spices
  • 3 Tbsp Olive Oil
  • ½ cup chicken stock
  • Cous-cous (to serve)


  1. Cut up chicken, season with salt and pepper.
  2. Add all the ingredients except the stock and allow to marinade overnight.
  3. Heat oven to 150 deg C.
  4. Fry the onions, add the chicken, brown. Add the stock and cover. Cook in the oven until chicken is tender.
  5. Serve with Cous-Cous.