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Dear listmates,

Here is the response I received from Jacob's Creek Winery regarding the gluten free status of their products:

Kristi

Hi Kristi
 
I contacted one our senior winemakers and received this response 
from him"
 

"Coincidentally I have 
recently contacted our oak barrel suppliers in relation to this very topic, in 
consultation with Leon.  My suggested response is given below, although 
Leon may wish to add further comments:
 
Firstly, let me answer by stating that there are no gluten-based 
products permitted for use as additives or processing aids (eg as fining agents) 
according to Australian food laws.  While some of our 
products are produced solely in stainless steel tanks, some of our Chardonnay 
wines and many of our red wines are matured at least in part in oak 
barrels.  We source oak barrels from numerous different cooperages in 
Australia, France, USA and Hungary, and some of the more traditional coopers 
still use the age-old technique of applying a paste or "meal" made from wheat 
flour and water to help seal the heads of the barrels.  Many of our 
suppliers utilise a paste made from linseed and water instead, and this paste is 
of course gluten-free.  The tight seal which must form between the staves 
and the heads of barrels is due primarily to the carefully and accurately 
crafted jointing of the wood itself, where the two mating wood surfaces form a 
perfect seal; the paste has only been used traditionally as an added measure to 
provide an additional guarantee that the barrel is watertight.  For those 
coopers who do use a paste, they apply it sparingly to the "croze" (the groove cut 
into the staves, into which the head is placed during assembly) and 
then wipe off the excess, so that there is none remaining on the 
inside of the barrel.  It should also be noted that the paste itself is 
virtually insoluble, and our oak barrel usage practices in the winery (and 
those of many other wineries) include a step whereby a jet of high pressure 
water is used to quickly rinse the inside of the barrels prior to filling, 
thereby removing any oak dust or debris which might be present.  For these 
reasons the quantity of paste likely to remain in barrels prior to filling with 
wine is negligible, and the amount of gluten likely to be extracted into the 
liquid during maturation is, in turn, even smaller 
again.
 
Nevertheless, I would advise the contact to consult with 
their medical practitioner and discuss the above information to determine what 
risks, if any, might be associated with the moderate consumption of wine matured 
in oak barrels, in the context of a gluten-free diet.  I would be happy to 
provide any further information if required"
 
I hope this assists you in 
clarifying in whether our wine is appropriate for 
you.
 
Kind Regards 

Emma 
Watson | Marketing Assistant - Jacob's Creek | Orlando 
Wines
Level 
3, 167 Fullarton Road, Dulwich  SA  5065
T: +61 (0) 8 8131 
2450 | F: +61 (0) 8 8202 
0503 | M: +61 (0) 4 2203 
7084
E: [log in to unmask]







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