Roll out the barrels – of red wine.

Barrel aged red wine isn’t new but Jacob’s Creek has gone further, launching two spectacular new varietals, finished in whisky casks.

Quick Guide

Jacob's Creek Double Barrel

What is it?

Two new red wines, one Shiraz, the other Cabernet Sauvignon, from Jacob’s Creek. They’re matured in traditional French or American oak barrels, then finished in old oak whisky barrels to impart nuanced flavours to the premium wine.

Where's it from?

The Shiraz is produced from Barossa grapes and aged in Scotch Whisky barrels, whilst the Cabernet Sauvignon is produced from the Coonawarra grapes and aged in Irish Whiskey barrels.

What does it taste like?

The Shiraz is rich, fruity and smooth whilst the Cabernet Sauvignon is soft with herbal aromatics.

Tip

As with all Jacob’s Creek wines, both Double Barrel varietals are ready to drink now. But both will also improve with thoughtful cellaring (click here to learn how to store wine); the Shiraz for up to ten years, the Cabernet Sauvignon for up to seven to ten years.

Jacob's Creek Innovation

Jacob’s Creek, the Barossa’s oldest, multi-award-winning vineyard, is today pushing the boundaries of wine innovation through its launch of Jacob’s Creek Double Barrel – two premium red wines that spend the last few months of their maturation period finishing in whisky barrels.

Since 2010, chief winemaker Bernard Hickin has introduced a number of new varietals to the Jacob’s Creek portfolio, and the two Double Barrel wines launching on 1 July 2014 are ongoing testimony to the fact that this historic vineyard is not resting on its, well, grapes.

Introducing Jacob's Creek Double Barrel

Most red wines are barrel aged. That’s what allows the wine to ripen and mellow, absorbing the natural earthy tang of the wood during the maturation process. As is convention, both Jacob’s Creek Double Barrel varietals have been crafted from selected Barossa and Coonawarra grapes, then matured in French and American oak barrels to achieve two premium quality red wines. But that’s where tradition stops and innovation begins.

Jacob’s Creek has taken the finishing process one step further, moving the mature wine from these barrels into Irish Whiskey and Scotch Whisky barrels to introduce additional, complementary flavours, greater intricacy and a smoother texture. And there we have it, Jacob’s Creek Double Barrel Barossa Shiraz and Coonawarra Cabernet.

Jacob's Creek Double Barrel Flavour

Each barrel imparts different flavours, and choosing the different whisky barrels to align with each of the two reds took years of experimentation and research. The barrels themselves have held whisky for up to 20 years, so the spirits’ essence was well and truly entrenched in the barrel before any wine was introduced. But to ensure the whisky flavour didn’t overpower the wine, the barrels were drained and thoroughly dried out to allow flavour from the old timber to come through. According to Jacob’s Creek, the process is all about maintaining the integrity of the varietal character of the wines whilst introducing nuances of old wood rather than whisky flavour.

So what do they taste like?

The rich intensity of the Double Barrel Barossa Shiraz, itself delivering ripe plum, fruit cake and chocolate notes, has been finished in Scotch whisky barrels. Liquorice and toasty vanilla flavours lifted from the first barrelling marry with the complex nuances of almond husk derived from the whisky barrels. The double barrelling has delivered additional layers of complexity and also softened the dense tannins to yield an incredible smoothness.

Finishing the Double Barrel Coonawarra Cabernet Sauvignon in Irish whiskey barrels – aligning the wine’s elegance with Irish whiskey’s smoothness – has integrated the black fruit flavours, sweet, toasty characteristics and aromatic herbal notes, softened the tannins, and added real richness to the palate.

Jacob's Creek Double Barrel Food Matching

There’s already a pretty exciting marriage of flavours going on here – elegant Cabernet Sauvignon with Irish whiskey, and rich Shiraz with Scotch whisky – so it’s important to ensure the wines are happily partnered with complementary foods.

Both wines are quite heady, rich and intensely flavoured and they need to accompany equally robust food to avoid overpowering the dish being served. Hearty casseroles and grilled red meat dishes – particularly strong game such as venison or even wild boar – will work wonderfully with these reds, as will strong cheeses particularly a crumbly, vintage cheddar or a smelly, sticky blue.