Jacob’s Creek


For many wine lovers, Jacob’s Creek is one of a familiar brand to many of us out there, also more of a well known Australian Wine brand to many. Till recently, the event that took place at Saujana Resort & Hotel is Jacob’s Creek Heritage Wine Collection Wine Pairing Dinner. For arrival of guest,  I totally forgot to take picture of it where I am enjoying a glass of Chardonnay Pinot Noir (which is my favourite for the night) where it is bubbly, floral and cooling end where it is a great way for mingling session as I did. Perfect wine starter!

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Jacob’s Creek is one of Australia’s leading global wine brands, offering quality contemporary wine styles with great varietal expression, where this is the first time I come arross their heritage bottle in different packaging. The usual Jacob’s Creek wine branding sticker that I know is the packing of Chardonnay Pinot Noir.

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The Heritage fine wine collection got its own individual personality style that sets a benchmark in regional Australian wines for its exceptional quality, each wine is named in honour of a special person or place in the proud winemaking history of Gramp & Sons. The fine wine collection consists of Reeves Point Chardonnay, Centenary Hill Shiraz, Steingarten Riesling and Johann Shiraz Cabernet. For that night, the dinner is Led by Chief Winemaker Bernard Hickin, great care is taken by each of the skilled and passionate individuals behind the brand, to deliver the highest quality wines possibles within each range.

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On that night, the team from Saujana did an exceptional job to pull out the ambiance and table setting to match with the three-course wine pairing dinner in an intimate and candlelit setting.

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Lovely setting for the night . . 

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Some of the usual suspects and there are quite alot of celebrity and TV personality for that night, with one of a well known host, Raj Aria.

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Kicking off first course dinner with Marble of Lobster and Tomato Confit, paired with Jacob’s Creek Steingarten Riesling

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The dish was made up of lobsters, avocado and grapefruit segments, and pomegranate truffle. Luxurious indeed. I love how the wine balance out the seafood by bringing out sweetness of lobster and hint of fruitness that make it very smoonth after taste where Steingarten Riesling have the character of intense citrus floral aromas and flavours with dry mineral acidity. A great start. 

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I could not wait to dive into my next dish where it is a coconut base soup.

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Wine lovers, this Chardonnay,  Reeves Point is a medium-bodied wine with flavours of lemon, ripe peach, and melon balance. Have a hint of sweet end that pairs very well with this dish. = White Tomato – Smoked Rolled Quail in Young Coconut. Usually wine is the main element that enhance the flavour where this round is the other way round. Creaminess of the soup with coconut hint give a nice crips on the body to be smoother and nice hint of flora aroma after taste.  .

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One of many diners favourite dish for the night is this  Grilled Black Angus Beef Tenderloin paired with Jacob’s Creek Centenary Hill Shiraz. I am not a fan of shiraz but this bottle is acceptable for me and can consider even to buy a bottle to keep. Love the rich berry flavours with intense plum and spice aromas, where it is more like a mild version of spice. Smoother body to my liking and certainly goes well with this simple red meat. 

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Perfectly done up is this Pan-fried Blue Eye Cod Fish is another main which I think I would like to have it paired with Jacob’s Creek Reeves Point Chardonnay and I think it might goes very well with Chardoney Pinot Noir (on my own preference) where I like the bubbly taste of it.,  .

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Last dish were very direct, simple and satisfying where ended it with Royale Chocolate Gateaux with Berries -paired with the Johann Shiraz Cabernet with light oaky taste and slightly more complex. 

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It was a great meal and Thank you Jacob’s Creek for having us.

My personal 2 bottle wine preferece would be : Jacob’s Creek Chardonnay Pinot Noir  & Jacob’s Creek Centenary Hill Shiraz

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