Something old, something new with Jacob’s Creek.
Driven by a culture of innovation, the iconic Australian brand Jacob’s Creek launched its latest blend of unique reds – the Jacob’s Creek Double Barrel. Coming as a pair, the Shiraz and Cabernet Sauvignon reds have been finished in aged whiskey barrels to add another layer of complexity and texture to traditionally barrelled beverages.
“Each barrel performs differently, so it took time to understand the true effect on the drink, and achieve a result that was perfectly balanced,” explains Jenny Rothenberg, Brand Ambassador for Jacob’s Creek. “We started with high quality fruit from carefully selected vineyards, from which we crafted premium red wine. We then matured the parcels traditionally in French and American oak barrels, before finishing it in old whiskey barrels.”
The Double Barrel Shiraz has a full body and a generous palate which integrates a mix of sweet red fruits and dark chocolate, while subtle toasty vanilla flavours are derived from the aging process in traditional French and American oak wine barrels. Besides that, the careful use of aged Scotch whisky barrels for finishing has added complex nuances of almond-husks and also softened the dense tannins to yield an incredible smoothness.
The Double Barrel Cabernet Sauvignon, on the other hand, offers a complex palate yet reveals itself with style. Traditionally assertive tannins are evident at first, before giving way to a mid-palate filled with ripe cassis, olive tapenade and complex briary hints. Fine, dusty tannins give excellent line and length to the beverage, and are layered with sweet and toasty characters reminiscent of crème brûlée. The unique Double Barrel technique of finishing in aged Irish whiskey barrels has achieved to integrate the myriad of flavours and bring extra richness to the palate.
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