When Jacob’s Creek released these concept wines, people were a bit dubious. After all, whisky is usually aged in former wine barrels. So this is like making chicken nuggets from a chicken that ate chicken nuggets. Or not. This wine matured in American White Oak barrels that had matured Scotch whisky.
Jacob’s Creek, Double Barrel, Shiraz, Barossa, 2016
Bruise purple and fairly well glass staining. Aromas of peppery spice, licorice, blood plum, chocolate and nutty caramel. Can I smell whisky in there? I don’t think so, certainly the oak elements are a shared smell, but there’s nothing overtly “whisky” about it. Super smooth palate with dripping with plum, mulberry, blackberry and plenty of cedar spice. The tannins are abrupt, firm and fitting for a wine of this intent. It does have a lingering amount of heat, but perhaps that plays into the psychology of the marketing. Ultimately it is sound, if a touch more on the savoury side, Barossa shiraz.
Wine sample courtesy of Jacob’s Creek