Following in an experimental vein tapped recently by Robert Mondavi, Jacob’s Creek has launched a new line of wines aged in whiskey barrels. Both from the 2013 vintage, Jacob’s Creek Double Barrel Shiraz spent time in ex-Scotch barrels and Jacob’s Creek Double Barrel Cabernet Sauvignon rested in barrels that held Irish whiskey. For Double Barrel, Jacob’s Creek used well-aged whiskey barrels, so their influence is subtle, adding nuances without changing the character of the original wine.