Double Barrel is wine with a second act. This Jacob’s Creek tasting experience guides you through how the Double Barrel range evolved, from the original idea to the later premium push, and then gets you tasting the results. You start with a hosted walk past an onsite display vineyard, then move into a sensory tasting that explains why these wines are finished in second-use spirits barrels.

I especially like the clear cause-and-effect focus: you taste wines that were matured first in traditional barrels, then finished in barrels that previously held whiskey, cognac, rum, and even tequila. I also love that the experience doesn’t end at wine glasses, because lunch with Harvest Kitchen is part of the program and includes two Jacob’s Creek pours.

One consideration: lunch runs at a fixed time—seatings are scheduled for 12 pm—so your day is more structured than a drop-in meal. There’s also a small set of mixed feedback about service tone in general, including one complaint tied to a staff member named Dru, so I’d treat this as a premium experience and set the expectation that your group should be greeted warmly and clearly.

Key Highlights You’ll Care About

• Double Barrel method, explained with real tasting moments: traditional barrel aging, then finishing in second-use spirits barrels.
• Cellar-door exclusive focus: you’ll taste the Double Barrel VSOP as part of the tasting.
• Small group size (max 8): easier for your host to match pours to your tastes and keep questions moving.
• A real food pairing, not a side dish: the Feed-Me like a Barossan lunch includes two Jacob’s Creek glasses.
• Harvest Kitchen lunch is a main event: seasonal, plated presentation is repeatedly praised alongside the wine.

Inside Jacob’s Creek’s Double Barrel Style: The Wine Has a Mission

If you’re curious about why Double Barrel wine tastes the way it does, this is the kind of experience that answers that question without talking in circles. The host walks you through the evolution of the Double Barrel range—what the concept was originally aiming for, what changed as it developed, and how it became a more premium style.

You’ll also learn the method in plain language you can actually remember. The wines are matured first in traditional wine barrels. Then they’re finished in second-use spirits barrels such as whiskey, cognac, rum, and even tequila. That second finish is the signature. It’s where you can start to notice flavor shifts that are harder to pick up when you only taste bottles on a shelf.

That setup matters because you’re not just sampling randomly. You’re tasting with context. It’s like reading the recipe while you cook, not after the fact.

The Onsite Display Vineyard Walk: Get Your Bearings Fast

Before you taste, you tour the onsite display vineyard with your host. This part is brief but useful, because it gives you something visual to connect to what you’ll later taste.

In a lot of wine regions, you walk through grape rows and hope it all clicks on its own. Here, the experience is staged: you get the setting first, then you get the story of how the wine style is made. Even if you’re not a wine nerd, it helps you orient yourself in the Barossa Valley and appreciate that this is a working place, not just a tasting room.

Practical tip: wear comfortable shoes. You’ll be moving between areas, and you’ll enjoy the walk more if you’re not thinking about your feet every few minutes.

The Double Barrel Signature Tasting: What You’re Actually Drinking

After the vineyard portion, you shift to the tasting, which is guided and designed for sensory learning. The host takes you through the uniqueness of the Double Barrel range, then you taste a cellar-door exclusive Double Barrel VSOP.

Here’s why I’d pay attention to this tasting setup rather than treating it like a standard line-up of pours:

• The tasting is tied to the barrel finishing concept. You’re tasting differences that come from second-use spirits casks, not just from blending or general oak influence.
• You’re tasting one of the premium expressions. The Double Barrel VSOP is included, which means the session aims at depth, not only entry-level curiosity.
• You’ll likely get guidance on what to look for. From feedback about the hosts, the experience is interactive. One review specifically thanked staff for sharing lots of wine information and personalizing service to identify each person’s taste style.

And if you’re the type who learns best by talking, this is a good match. The format supports questions, and the small group size helps your host stay engaged with your reactions.

Lunch at Harvest Kitchen: Feed-Me Like a Barossan, Paired With Two Glasses

This is where the day gets even better. After your tasting, you get a lunch designed as part of the overall experience, served with a structured menu called Feed-Me like a Barossan at Harvest Kitchen.

Two glasses of Jacob’s Creek are included with lunch. That pairing detail is easy to underestimate—until you’re sitting down, eating well, and realizing the wine isn’t just an afterthought.

What I like about the lunch portion is that it feels intentional rather than tacked on. Several past visitors mention seasonal produce, excellent flavor, and strong presentation. In other words: you’re paying for both wine and a proper meal, which matters because it keeps the experience balanced. You’re not stuck in the awkward post-tasting slump where you’re hungry but waiting for food to catch up.

Lunch timing you should plan around

Lunch seatings are scheduled for 12 pm, and you can enjoy the lunch as part of either the after-11am or before-2pm experience window. So the day is flexible in start time, but not in lunch time. When you’re planning your schedule in Adelaide or the Barossa Valley, leave room for that fixed lunch slot.

Practical tip: if you’re adding other stops that day, keep them before 11 am or after 2 pm. Anything tight near midday can turn into stress.

Who This Works Best For (And Who Might Want Another Option)

This experience is ideal if you want more than a quick tasting flight. It’s also a strong choice if you enjoy food and want your lunch paired with the same brand you’re learning about.

You’ll likely enjoy it if:

• you’re visiting the Barossa and want a guided experience that explains the Double Barrel technique clearly
• you like small groups (max 8) and conversations that don’t feel rushed
• you want a complete half-day that includes both wine and a sit-down meal at a recognized restaurant partner

You might want to think twice if:

• you prefer very free-form sightseeing with lots of unscheduled time
• fixed lunch timing at 12 pm would disrupt your plans
• you’re sensitive to service tone and want to avoid any chance of mismatched expectations (there are a couple negative experiences in the feedback set, including one serious allegation tied to a staff member named Dru, though the venue response says they take feedback seriously and will investigate)

Price and Value: $132.69 for Wine, Food, and a Guided Story

At $132.69 per person for about 3 hours, this is not the cheapest way to taste Barossa wine. But it’s also not priced like a full luxury day trip with buses and multiple stops. For me, the value comes from three things that are hard to fake:

1. Guided tasting with method education

You’re tasting the Double Barrel concept, not just buying drinks. The spirits-barrel finishing detail makes the session more meaningful than a random lineup.

1. A cellar-door exclusive included

Double Barrel VSOP isn’t just a generic pour. The session is built around a premium expression.

1. Lunch is real and paired

You get a Feed-Me like a Barossan lunch with two wine glasses. That pairing and the restaurant experience push this above the category of wine tasting-only activities.

Booking is also fairly common—on average it’s booked about 26 days in advance—which usually means people who like this style plan ahead. If you’re traveling in a busy season, plan early and treat it like a restaurant reservation plus tasting.

Reviews: What Gets Praised Most, and Where Caution Makes Sense

The overall rating is 4.4 from 10 reviews, and the praise is consistent in a few areas.

The most praised parts

• The tasting itself: people talk about the wine tasting quality and the staff’s presentation style.
• The view and venue: several mention spectacular views and the overall setting.
• Harvest Kitchen lunch: the strongest recurring theme is that the Feed-Me lunch is excellent—often described as superb, mouth-watering, and memorable.
• Good hosts and friendly service: reviews include thanks to individuals (like Diego, Kat, and Ella) for friendliness and good wine explanation.

The caution flags you should honestly note

There are also negative comments about staff attitude and one serious complaint involving alleged racism and a staff member named Dru. The response included a statement that they take all feedback seriously and will investigate further, and there’s also mention of passing food-related concerns to the restaurant partner.

I’m not going to tell you the experience is perfect. But I will say this: if you go in with clear expectations—this is a guided tasting plus lunch at a reputable partner—most people seem to leave happy. And the fact that staff names are mentioned in both positive and negative notes suggests the service style can vary by staff member and day. If you want a smooth visit, arrive on time, be patient, and ask questions early so any issues show up right away rather than at the end.

Getting the Most Out of Your Day

A couple small moves make a big difference:

• Ask for what you like. If you’re a sweeter-wine fan, ask how the spirits-barrel finish tends to express itself in the pours. If you prefer dry and structured styles, ask which wines in the range best match that.
• Eat like you mean it. Lunch is scheduled at 12 pm, and it’s a big part of why this experience feels complete. Plan to pace your tasting so you’re hungry for the meal.
• Take your time with the VSOP. That cellar-door exclusive is likely the highlight. If you rush it, you’ll miss the point of the method.

Should You Book This Double Barrel and Lunch Experience?

If your trip to South Australia includes the Barossa and you want a guided, sensory wine lesson with a sit-down meal that actually holds its weight, I think this is a smart booking. The Double Barrel method explanation, the inclusion of Double Barrel VSOP, the small group size, and the Feed-Me like a Barossan lunch with two glasses combine into a day that feels more like a guided afternoon than a quick tasting stop.

If your schedule depends on flexible lunch timing or you’re extremely picky about service tone, I’d consider whether another tasting-only option might fit better. But for most people—especially those who like wine and food—this is one of the more complete ways to experience Jacob’s Creek in the Barossa.

FAQ

Where does the experience start?

You meet at 2129 Barossa Valley Way, Rowland Flat SA 5352, Australia.

How long does the tour last?

The experience is listed as about 3 hours.

Is the ticket mobile?

Yes. The experience uses a mobile ticket.

What wine do you taste?

The tasting includes Jacob’s Creek Double Barrel VSOP, plus the guided tastings through the Double Barrel range style.

Is lunch included?

Yes. Lunch at Harvest Kitchen is included as part of the experience, with two glasses of Jacob’s Creek.

What time is lunch served?

Lunch seatings are scheduled for 12 pm. You can enjoy lunch after the 11 am experience or before the 2 pm experience, with all lunch seatings at 12 pm.

How large is the group?

This experience has a maximum of 8 travelers.

What kind of activity happens before the wine tasting?

You start with a hosted tour of the onsite display vineyard, before moving into the wine tasting.

Can I bring a service animal?

Yes. Service animals are allowed.

What if I need to cancel?

You can cancel for a full refund if you cancel at least 24 hours before the experience’s start time.

When do I get confirmation?

Confirmation is received at the time of booking.

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