Jacob's Creek Reserve Pinot Noir
Hello! Today, in a mild-mannered Clark Kent of a wine review that will make no mention of urine or the Pain Train, we check out a $12 2007 Australian pinot noir.
OK here’s the deal: if you love wines with a minerally taste, this is your pinot noir. And if you don’t . . . you should read on. The appearance, one bottle of which I received as a sample, matches its taste: somewhat light. (Jacob’s Creek calls it medium-bodied.) The aroma is muted, a combination of cherry and alcohol.
On your tongue you get minerality, along with black cherries, raspberries and cloves. It tastes like real pinot noir, and it’s very drinkable, at a low price. That almost never happens. The flaw I noticed is a lack of complexity, also true for the $9 Mark West, our value benchmark.
Which is better? I prefer the Mark West, because it’s SO pinot, and SO cheap, and because I am not a huge fan of the “minerally” thing in pinot noir. But the Jacob’s Creek Reserve is probably better, because it’s smoother, has a more pleasing texture, and doesn’t have Mark West’s fire-breathing alcohol overtone. Either way, this Aussie, ladies and gentlemen, is:
Recommended.
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