Fresh from the Barossa Valley

ADVERTORIAL

Innovations from Jacob’s Creek @ Vinexpo Hong Kong 

Jacob’s Creek launched their latest innovation from the revolutionary Double Barrel range, as well as unveiling the “Le Petit Rosé” wine at Vinexpo Hong Kong, in a first for the Asia market. 

The world’s first Chardonnay to be aged in Scotch whisky barrels was launched as part of the Double Barrel range joining the Cabernet Sauvignon and Shiraz. Both the reds and whites go through two types of barrel treatment, hence the name Double Barrel. 

Jacob’s Creek has just released the 2017 Double Barrel Chardonnay. To make Double Barrel Chardonnay, the juice is split in halves. The first half is fermented in whisky barrels, and then matured in wine barrels. The second half is fermented in wine barrels, and then finished in whisky barrels. This provides two very different flavour profiles, which are then blended together to create an exceptional palate which is both unique and unexpected. 

Matured in wine barrels, the red wines are finished in aged whisky barrels for a richer, deeper and smoother finish. The 2015 Double Barrel Cabernet Sauvignon and 2016 Double Barrel Shiraz are finished in aged Irish and Scotch whisky barrels respectively. 

Jacob’s Creek also introducing its Le Petit Rosé wine at Vinexpo Hong Kong. Launched in Australia in late 2016, it quickly became the nation’s number one Rosé wine, a position it still holds. 

Le Petit Rosé is made from Australian grapes (Pinot Noir, Grenache, Mataro) by Australian winemakers, but reflects the style most common in Provence, France. It captures the elegant and savoury style of French Rosé, with the freshness and purity of Australian fruit 


A LITTLE HISTORY…

Located 60 km from Adelaide, the famous Barossa wine region has a long history of making full-bodied reds, fortified and robust white wines. 

As well as its 70+ wineries, the Barossa is home to award-winning restaurants, stone churches and heritage buildings, in a uniquely Australian landscape of gum trees and vineyards. The Barossa’s winemaking and grape growing heritage dates back to 1842, when the first vines were planted by European immigrants. Today the region is home to sixth-generation winemakers who work with some of the world’s oldest vines, as well as a dynamic community of artisan food producers