The first Double Barrel wines were the reds….but then there’s always a market for white wine. This chardonnay ‘crafted in aged Scotch Whisky’ barrels.
Jacob’s Creek, Double Barrel, Chardonnay, Barossa, 2017
Make no mistake, the intent is to build a powerful wine here. The alcohol percentage gives portent. Ripe and rich aromas: melting butter in the pan, roasting almonds and cashews, biscuity bakery tart crust, intense jasmine blossom and honeysuckle. Just at the end of the complex aroma weave does one detect just a touch of the malt whisky barrel….or is it purely suggestion? The palate delivers a bold, dry and savoury experience: bordering on briny. Definitive malt and vanilla notes with almost green/white stonefruit wrapped tight and straight. The finish a meld of grapefruit citrus and cereal elements. A unique beast of a wine and my score reflects the appreciation of the wine making artifice.
Wine sample courtesy of Jacob’s Creek