Jacob's Creek is an Australian winery with a history going back to 1847, when the first grapes were planted in the area by a Bavarian immigrant. (The story of European settlement throughout the world often boils down to, "I could use a drink, let's see what we can grow here and ferment.") The current name and brand are much newer, with a first release in 1976. I've reviewed several of their wines in the past, and I feel that the wines represent good bargains with dignified labels. Kangaroos are fun, but sometimes you want something a little more classic looking on the table, or for occasions like wedding receptions.
2007 Jacob's Creek Reserve Pinot Noir
$13, 13% abv.
Toast and blackberry jam aroma, light mouthfeel, no tannins, little tart raspberry finish. It's fairly pale for a red, and light shines through it easily. You don't see a whole lot of Pinot Noir from Australia, and it represents about a tenth of the Shiraz acreage that's planted. I really love lighter Pinot Noir like this with smoked salmon and cream cheese.
2008 Jacob's Creek Shiraz
South Eastern Australia
$8, 14% abv.
The nose has the combination of black pepper as well as the (obviously unrelated) green bell pepper. The flavor is vegetal, spicy, and earthy. There's a lot more complexity here than you would expect from a wine under $10. Consider this one for a hearty, flavorful pizza with a lot of cured meats on it.
Note: These wines were received as samples.