Toot Toot! All aboard the Prosecco train! According to Tyson Stelzer, arguably one of the world’s best authorities on Champagne and Sparkling, Australia’s production of Prosecco has trebled since 2015, growing by 50% in 2017 alone, obviously front of mind with the argument we’re having with the EU and Italy over the use of the term Prosecco (technically the grape: Glera). Fruit sourced from South Eastern Australia. Jacob’s Creek’s sparkling maker is Trina Smith.
Jacob’s Creek, Prosecco, SEA, NV
Presented a solid, squat bottle. Excited beading and a pale gold colour. A slightly sweet nose: frangipani florals, light biscuit, green pear slices and honeydew melon. Simple pomme and grape flavours with sugary blossom and apple sweetness. A little stab of acidity through the finish to clear things away. Will be a Friday arvo office drinks favourite.
Wine sample courtesy of Jacob’s Creek