The Double Barrel range began a number of years ago as an experiment in building complexity and character. The results have been outstanding. Here’s how it works.
They take premium Barossa Shiraz with all the purple fruit, deep spice and elegant tannin you could wish for. Sure, this could be put on the market as it, but it’s the next step that really makes it sing.
The wine is then matured in retired Cognac barrels. What does this do to it? Enhances the spiced fruit characters, smooths the wine ever further and deepens the flavour. The result is a marvellously integrated wine, still undeniably Barossa Shiraz, but with that little extra kick. Great for richer dishes (like those you’ll be enjoying this holiday season) with great potential for cellaring if you can keep your hands off them!
These unique bottles - put the ‘Very Superior’ in VSOP!
How's it taste?
Deep crimson with a bright purple hue. Complex cinnamon, roasted nuts and fruit cake aromas with dense, blackberry fruit and cedar overtones. Ripe plum with attractive dark cherry complemented by added spiced fruit character from cognac barrels.
How was it made?
A richer and more complex addition to the Double Barrel family, this unique, limited release showcases Australian Shiraz fruit and Jacob’s Creek innovative double-barrel technique. Premium red wine, matured first in traditionally toasted French oak wine barrels, and then finished in aged VSOP cognac barrels. This technique imparts additional layers of complexity, beautifully integrated tannins, and an incredibly smooth, deep, rich mouth-feel.