WINETECH Technical Yearbook 2019

In the case of red wines the wine is initially matured in traditional oak barrels, before the maturation is completed in used Scotch or Irish whisky barrels. During the initial maturation for 12 to 15 months, the wines are tasted regularly to monitor the desirable flavour and tannin formation. Subsequently it is matured in whisky barrels for approximately three months. In the case of white wines the process is reversed. The fermentation is halved, with the two halves respectively fermented in whisky barrels or wine barrels. After completion of the fermentation the two halves are swopped. After the experimentation it was found

that Irish whisky barrels match better with Cabernet Sauvignon with a more elegant structure. Shiraz, on the contrary, matches better with Scotch whisky barrels, with a more aggressive, full body. Vintage differences also occur, as result of the development during maturation. In the beginning of maturation the wines must be full bodied and robust to benefit from the maturation. This implies obviously that the grapes used for these wines must be strong in flavour and depth to harmonise during maturation. When whisky barrels are used for wine

maturation, they have already been used for different whisky maturation cycles. At that stage they are free of whisky flavours, but do contain certain characteristics, which fit into the “Double Barrel” range. The alcohol has already moved into the pores, but as result of the coarser grain more oxygenation will occur during maturation. This accelerates the maturation process, which leads to a more intensive and softer character, without exhibiting the whisky character. The used whisky barrels can still be used for various further wine maturation cycles. The new range has already been successful

in the Australian market, but has also entered the global market by exporting it to 20 different countries. It is planned to include the Chinese market. Feedback from consumers is positive and everybody is surprised about the absence of a more prominent whisky character. The wines are rather described as being softer, well- rounded and elegant (Szentpeteri, 2018). REFERENCE Szentpeteri, C., 2018. Double the barrel to “richer, deeper, smoother” wine. Australian and New Zea l and Grapegrower and Winemaker , August 2018: 60-62.