USA, Vancouver, The Australian, Canada

Mass Live (Massachusetts USA) 18 April, Ken Ross

I was so excited when I recently read about wines aged in whiskey and bourbon casks.

Could you taste the whiskey, I wondered? And would the flavors be subtle or overpowering?

There aren’t a lot of these whiskey-barrel aged wines out there. I could only find four, two aged bourbon barrels, one in an Irish whiskey barrel and one in a Scotch barrel. Judging from four I recently tasted, I hope there are many more of these wines in the future. Let me add that I like all four wines. I simply like some of the wines more. Reviews for

Jacob’s Creek, Double Barrel Shiraz, Non-Vintage

Jacob’s Creek, Double Barrel Cabernet Sauvignon, Non-Vintage

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Vancouver Sun, 15 April, Anthony Gismondi

Spring Seed Scarlet Runner Shiraz 2014, McLaren Vale,

All Spring Seed Wines are made with organically grown McLaren Vale grapes planted in the early 1970s. The winery describes 2014 as a gentleman’s vintage “Everything came in slowly and in order, not like the mad rush of 2013.” The Shiraz is mostly barrel fermented (open top). The wood is mainly old with a few new barrels in the mix to bolster the fruit rather than overpower it. The result is a dusty, fruity red with black cherry and blueberry fruits flecked with licorice and chocolate powder. The texture is silky, the finish soft with a touch of spice and acidity. A lovely dinner red, think spatchcock chicken, or grilled lamb chops or for the vegetarian, portobello with leeks and spinach.

 

The Australian, 16 April, Max Allen

In warm climate regions such as South Australia’s McLaren Vale, grenache is a better grape than shiraz, especially when it comes to making wines that taste of where they’re from.

That’s got your attention, hasn’t it? Well, it has if you’re a wine geek and/or you reckon McLaren Vale shiraz is the bloody duck’s guts, mate, and grenache is for girls. Read full article

 

Richmond News (Canada), 15 April, Eric Hanson

Jacob’s Creek Chardonnay Pinot Noir Brut Cuvée. This inexpensive Aussie bubbly is light and effervescent. That’s similar to the mood you feel in spring when you get up to a sunny day with the bouquet of flowers and blossoms in the air.

I enjoyed the Jacob Creek’s apple bouquet and its lemon meringue and light cranberry flavour. Although it is brut or dry, it is not as bone dry as Champagne. Nor does it have the premium sparkler’s minerality or price! But it’s creamy texture is somewhat like a Champagne and very enjoyable. Chill for two hours before gently popping the cork. Great to toast the season and to enjoy at brunch or at a picnic lunch. “Put another shrimp on the barbie, mate!”

 

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