Jacob's Creek Wine is Not Vegan Friendly

by Jacob's Creek
Address: 16 Byfield Street -Level 3
North Ryde, NSW, 2113
Australia
Phone: +1 914-848-4500
Fax:
Email: http://www.jacobscreek.us/about/contact-us
URL: http://www.jacobscreek.com/
Checked by: Steven R
Double checked by: Shola, Andew, Rebecca, Meghan
Added: almost 4 years ago
Double Checked: almost 2 years ago

Barnivore note (February 2014): Jacob's Creek is owned by Pernod Ricard, a major funder of bullfighting.

Company email (February 2012):
"The use of animal derived processing aids such as milk, egg, gelatine and isinglass is worldwide common practice within the wine industry.

Jacob's Creek may use milk, egg, isinglass and/or gelatine as processing aids during the winemaking process for some of its wines. Whilst these processing aids are removed from the product during the filtration process, traces may remain. Accordingly, some vegetarians/vegans may consider them unsuitable for consumption."

Company email, October 2011
[Identical to the Feb 2011 mail below, but they also helpfully said that while they do use animal products, they don't use potato starch. Uh, yay? -Jason]

Company email: Feb 2011
"All of our wines would be suitable for vegetarians, unfortunately not vegans.

In white wines we do use skim milk and on occasion egg. We also use gelatine as a fining agent in white wines. The use of gelatine is less frequent and I cannot provide absolute details of which wines are fined with this. I can confirm with you that as is common place in the industry most of our red wines in most vintages have received a light fining of egg white to remove excess aggressive tannins and astringency. Occasionally we also use skim milk powder as a fining agent.

Isinglass and gelatine are not used by us as red wine fining agents. I can also confirm that no animals are used in creation and no animals are tested upon during the creation of any of our wines. The nut flavours on the palate is a characteristic of the fermentation
and the barrel maturation, and not directly related to any particular nut. We do not add any nuts to our winemaking process."

Company Email: Nov 2010
"In white wines we do use skim milk and on occasion egg. We also use gelatine as a fining agent in white wines. The use of gelatine is less frequent and I cannot provide absolute details of which wines are fined with this. I can confirm with you that as is common place in the industry most of our red wines in most vintages have received a light fining of egg white to remove excess aggressive tannins and astringency.
Occasionally we also use skim milk powder as a fining agent. Isinglass and gelatine are not used by us as red wine fining agents. I can also confirm that no animals are used in creation and no animals are tested upon during the creation of any of our wines.
The nut flavours on the palate is a characteristic of the fermentation and the barrel maturation, and not directly related to any particular nut. We do not add any nuts to our wine making process.
Also, we do not use potato starch in our wines."

Company Email: Dec 2009
"All of our wines would be suitable for vegetarians, unfortunately not vegans.

In white wines we do use skim milk and on occasion egg. We also use gelatine as a fining agent in white wines. The use of gelatine is less frequent and I cannot provide absolute details of which wines are fined with this. I can confirm with you that as is common place in the industry most of our red wines in most vintages have received a light fining of egg white to remove excess aggressive tannins and astringency. Occasionally we also use skim milk powder as a fining agent.

Isinglass and gelatine are not used by us as red wine fining agents. I can also confirm that no animals are used in creation and no animals are tested upon during the creation of any of our wines. The nut flavours on the palate is a characteristic of the fermentation
and the barrel maturation, and not directly related to any particular nut. We do not add any nuts to our wine making process.

Also, we do not use potato starch in our wines."