Whisky makers have been finishing their drams in ex-sherry and wine barrels for years. Now, Australian winemakers Jacob’s Creek are turning that idea on its with the release of two new wines.
They’ve taken red wines — a shiraz and a cabernet sauvignon — and finished them off in ex-whiskey barrels. The Barossa shiraz is finished in former Scotch whisky barrels, whereas the Coonawarra cabernet ends its maturation in ex-Irish whiskey barrels.
“Each barrel performs differently, so it took time to understand the true effect on the wines, and achieve a result that was perfectly balanced,” said chief winemaker Bernard Hickin.
“The use of Scotch whisky barrels to finish our Double Barrel Shiraz has imparted additional layers of complexity and smoothness, which combine beautifully with the rich varietal plum, fruit cake and chocolate notes of Barossa Shiraz,” he said.
“On the other hand, finishing Double Barrel Cabernet Sauvignon in Irish whiskey barrels has integrated the black fruit flavours and aromatic herbal notes, softened the tannins and, most noticeably, added real richness throughout the palate.”
The wines are available from the 1st of July. For more information, contact your Pernod Ricard representative.