Wow! Wine in Whiskey Barrels from Jacob’s Creek

Jacob's-Creek-Double-Barrel-Shiraz-with-ShadowIf you’ve been looking for something different in your wine glass, look no further. Jacob’s Creek offers its Double Barrel line of wines that were matured in traditional toasted wine barrels and then finished in whiskey barrels for a unique mouthfeel. These Australian beauties have layers of complexity and integrated tannins, and they are smooth and smoky.

Wow. Aging wine in whiskey barrels? Brilliant!

How did we find them? We were fortunate to join a Jacob’s Creek tasting of a Cabernet Sauvignon and a Shiraz — before and after they were finished in aged whiskey barrels.

The difference was amazing, dramatic and very positive — the “after” wines were rounder, smoother, richer and elegant. The wines did not taste like whiskey, but expressed the character and nuances of the whiskey barrel on the palate.

Jacob’s Creek Chief Winemaker Ben Bryant said: “Our vision for this project was to create something truly innovative and extraordinary. After much experimentation, we can confidently say that we have crafted something special and unique.”

We agree.

“We wanted the flavor of the wine to predominate, yet there had to be a noticeable impact from the use of the whisky barrels,” he said. “So we chose parcels of wine that were particularly ripe, from premium growing regions, and with such intense fruit flavor and big tannins that they would benefit from the second barrel treatment.”

Cabernet Sauvignon is king to our palates when it comes to Washington state and California wine. But in Australia, Shiraz wins every time.

Double Barrel Shiraz (Barossa, Australia) – $19.99
The rich Shiraz was aged in Scotch whiskey barrels to provide complex, well-developed characteristics. Winemaker tasting notes:
Lifted licorice spice aroma with dark plum and toasty notes; on the palate, complex and smooth with layers of rich plum, fruitcake and dark chocolate notes.

Jacob's-Creek-Double-Barrel-Cabernet-Sauvignon-with-ShadowDouble Barrel Cabernet Sauvignon (Coonawarra, Australia) – $19.99
Cabernet Sauvignon was finished in aged Irish whiskey barrels to smooth the flavor and add incredible richness through the full length of the palate. Winemaker tasting notes:
Cassis aromas with mint, dark olive and caramel notes; on the palate, rich flavor consisting of black fruit and herbal notes with soft tannins.

The double barrel wines were released in Australia late in 2014 and have been very popular in that country. Jacob’s Creek is now introducing them to U.S. markets.

Samples were provided by Jacob’s Creek and Pernod Ricard USA. But we’ll be buying some bottles and introducing them to our friends.

Margot and Dave

Another Successful Taste of Tulalip

Screen Shot 2015-06-13 at 12.25.27 PMTaste of Tulalip 2015 is now behind us and once again, it was a taste sensation that featured a collaboration of wine, food and art.

We applaud Lisa Severn, the director of food and beverage at Tulalip Resort Casino, and her entire team for their incredible efforts to make this amazing event so enjoyable.

Let’s start with the art. We had the pleasure of meeting Mike Gobin, the talented artist and master woodcarver who created the commemorative wine bottle and plate featured in this photo. He showed us several pictures of his work, all of which represent a beautiful expression of his Tulalip culture. He had our complete attention as he shared stories of his people and his craft. We also were delighted to meet his super-nice family.

His commemorative bottle contains a unique blend of wine created by Tulalip‘s talented wine expert, Tommy Thompson, and the event’s 2015 honorary winemaker, Kerry Shiels of Côte Bonneville. Sourced from DuBrul Vineyard grapes, this stellar wine blends 80% Cabernet Sauvignon, 10% Merlot and 10% Cabernet Franc. We somehow had never met Kerry before, so we were glad to have that opportunity, and hope to taste more of her wines in the future.

Sparky TOT2We were fortunate to spend considerable time with Sparky Marquis, co-winemaker/owner of the award-winning Australian winery, Mollydooker Wines. His seminar, “Turning Water Into Wine,” was both informative and fun. We also chatted with him throughout the weekend, at the Celebration Dinner, the Grand Taste and at Tulalip Bay, one of our favorite Seattle-area restaurants where we ended off the event enjoying a fantastic meal with our very good friends, Robin and Sue from British Columbia.

We are big fans of Mollydooker wines: Carnival of Love, the #2 wine in the world, according to Wine Spectator, in addition to the coveted Velvet Glove, Enchanted Path, Blue Eyed Boy and seven more!

We first met Sparky last year at his Cellar Door in McLaren Vale, Australia. For more information, see our blog posts, Mollydooker Part 1 and  Mollydooker Part 2 and learn about Mollydooker’s Marquis Fruit Weight™ process and their “yum-worthy” wines.

Throughout the weekend, we sipped our way through dozens of wines and send kudos to these wineries, whose teams poured some of our favorites.

Screen Shot 2015-11-16 at 1.30.35 PMWashington State

  • Alexandria Nicole Cellars
  • Betz Family Winery
  • Cote Bonneville
  • Double Canyon / Archery Summit
  • Fidelitas
  • Figgins Wine
  • Gorman Winery
  • Karma Vineyards
  • Leonetti Cellars
  • Obelisco Estate
  • Quilceda Creek
  • Reynvaan Family Vineyards


  • Caymus VIneyards
  • Silver Oak Cellars
  • Stone Street


  • Chateau Coutet, Bordeaux, France
  • Domaine Huet, Loire Valley, France
  • Inskillin, Ontario, Canada
  • Mollydooker WInes, McLaren Vale, AustraliaRocca di Frassinello, Maremma, Italy

Flowers TOTAnd then there was the excellent food experience at the Italian-themed Celebration Dinner and at various seminars and booths throughout Saturday.

Executive Chef Perry Mascitti and his talented culinary team were joined by special guest Chris Cosentino, the award-winning Chef/Owner of San Francisco’s Cockscomb and Boccalone, to prepare the delicious dishes. From extravagant gourmet treats to tasty snacks, there was something sensational to pair with every wine.

Antipasta TOT Screen Shot 2015-11-16 at 1.56.48 PMThe Celebration Dinner was the Friday night highlight that kicked off the weekend activities. The mouth-watering dinner started out with “Amuse Bouche” Dungeness Crab and Lemon Cannoli Ricotta by Chef Gerry Schultz, followed by Antipasti Carni and Formaggio (pictured) by Chef JP Ponticelli.

Next up was Rustic Polenta Lasgna by Chef Brent Clarkson; Intermezzo by Chef John Jadamec; Seared Chilean Sea Bass by Chef David Buchanan; Filet Mignon Braciole by Tulalip Executive Chef Perry Mascitti; and Semplice Insalata also by Chef JP Ponticelli. Rounding out the explosion of flavors was Tiramisu (pictured) and a pink box of assorted Italian cookies, including chocolate biscotti and wedding cookies, by Chef Nikol Nakamura.

Last, but definitely not least, Taste of Tulalip 2015 supported the charity, Heartbeat Serving Wounded Warriors, which provides emergency assistance and numerous programs for wounded service members and their families in Washington state.

If you didn’t attend this year’s event, you missed something great. Be sure to stay tuned at this time next year, so you won’t miss out again.

Many thanks to Lisa Severn and Allan Aquila for inviting us to this extravaganza. It was a weekend that we will be raving about for a long time to come.

Margot and Dave

Australian & Californian Winemaking Merge into Two Lands

Two LandsEarlier this month, we were invited to a virtual tasting of a new wine brand, Two Lands by Jacob’s Creek – a winemaking collaboration between Jacob’s Creek chief winemaker Bernard Hickin and award-winning Napa winemaker Ehren Jordan.

The branding of this new line of wines, launched exclusively in the U.S., says it all: “Two Lands: California craftsmanship meets Australian character. Harnessing the power of collaboration to bring together the best of both worlds”

This new venture merges Australian and Californian winemaking into four satisfying bottles of Pinot Grigio, Chardonnay, Shiraz and Cabernet Sauvignon.

Our favorites were the Pinot Grigio and the Shiraz, both sourced with South Australia fruit.

2014 Two Lands Pinot Grigio
This refreshing, crisp summer sipper makes us think of lazy days on the deck. With beautiful flavors of apple, peach and citrus, this wine is rich, smooth and very rounded; it would pair well with icy prawns or some good cheddar. Jacob’s Creek recommends it with seafood chowder.

2013 Two Lands Shiraz
We became super fans of Shiraz after wine tasting in Adelaide during our trip to Australia a year ago. Two Lands Shiraz is medium-bodied and flavorful, with big ripe fruit, a lovely mouthfeel and a long, dry finish. It’s still young, so be sure to decant it for a few hours. This is definitely a food wine – think of BBQ ribs or a savory stew.

Each bottle is priced at $13.99, a testament to the notion that wine does not have to be expensive to be good.

Many thanks to Jacob’s Creek for the samples and including us in this digital tasting.

Margot and Dave

Another Favorite Winery in McLaren Vale, Australia

Screen Shot 2014-08-10 at 2.12.13 PMWhen we were in Australia in May, we received many recommendations to stop by Kay Brothers Amery Vineyards, the oldest McLaren Vale winery still in founding family hands.

We are so glad we followed that advice.

The Shiraz is spectacular, and the vineyards are steeped in history. Kay Brothers was established on February 2, 1891, and a diary has been kept every day since. This gives new meaning to the word “awesome.”

The diary pages meticulously describe the weather, the vintages and insights into the people, their lives and their hard work.

Equally as amazing were the wonderful people we met at Kay Brothers Cellar Door (the Australian term for “tasting room”). In particular, Michelle Taylor entertained us for an hour or more with stories and enthusiasm about the winery’s history and the wine region, as we savored some pretty magnificent pours of Kay Brothers wine. Wow.

Screen Shot 2014-08-10 at 2.17.23 PMWe became fans of each wine we tasted at Kay Brothers Cellar Door. But our favorite, and the wine we brought home to Seattle, was the spectacular Kay Brothers 2011 Block 6 Shiraz, handpicked from 119-year-old vines.

Did we say wow?

Specifically, this stellar wine was sourced from vines that were planted on July 18, 1892. Known as one of the best Shiraz produced in McLaren Vale, Block 6 Shiraz is robust, rich, complex, structured, smooth and simply beautiful.

The outstanding 2011 vintage is the 27th release of this single vineyard wine, produced in the  tradition of open-top fermentation and basket-pressing used for more than a century.

We also were impressed with Kay Brothers 2011 Cuthbert CabernetIn wine country known worldwide for Shiraz, it was a breath of fresh air to experience a Cabernet Sauvignon of this quality. The Cabernet vines also go back more than a century but over the years, the grapes were mainly blended with Shiraz for full-bodied Australian Claret.

The 2011 is the fourth release of this commemorative wine honoring Cuthbert “Cud” Kay, who was responsible for the development of Cabs at Kay Brothers. (Only made in years when the grapes are deemed worthy, just four vintages have been made so far.) In the family tradition, this Cabernet is rich, vibrant and structured.

As you can see from the photo at the beginning of this post, Kay Brothers produces numerous other wines too, including Cabernet Merlot, the award-winning Mataro (Mouvedre) and Grenache.

If you travel to Australia, we highly recommend that you make a point of stopping by this outstanding cellar door. You can also buy Kay Brothers wines in the U.S. from distributor Quintessential Wines, and in Canada from Inland Trading