Wine snobs will probably disagree with me here, but I tip my hat to the Winemaker at Jacob’s Creek to boldly go where others fear to tread. Instead of using the traditional oak barrel they sourced barrels that had held premium whiskeys for up to 20 years. They discovered that the double barrel finishing process lent additional complexity and textures to wines, but it took two year of trials and errors to perfect the premium red wine range that is now available.
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