Classic Zinfandel flavors of ripe cherry and dark bramble fruit are balanced by charred bourbon barrel accents of toffee, nutmeg and vanilla for a deep, rich finish. Also in the batch are Zinfandels from Lodi (17%) and Colusa County (8%) adding more red fruit and liveliness to the flavor profile. a":1}}},"gradients":[]},"original":{"colors":{"1c23d":{"val":"rgb(55, 179, 233)","hsl":{"h":198,"s":0. The characteristic char from these soughtafter vessels imparted attractive smoky notes to the nose and palate, where the lasting impression is a richly flavoured vanilla, dried herbs and a hint of caramel. Today, American and French oak wine barrels are commonplace, so the inspiration for 1000 Stories is a nod to the way things were.

Batch 49 began the aging process in traditional American and French oak barrels before being introduced to new bourbon barrels. Batch 56, which marries grapes grown throughout California in 2017’s warm and rainy climate, shows ripe, abundant fruit and spice. Critic tasting note: (2020 vintage) "This rich and plummy wine is full-bodied and very smooth in texture.Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. It’s kind of like old question – if a tree falls in the forest and no one hears it, did it really happen? Zinfandel flavors of strawberry, raspberry, dark cherry and violet are complemented by notes of vanilla bean, coconut oil, caramel, white pepper and dry herbs. The characteristic flavors from these sought-after vessels come through beautifully in Batch 49, imparting attractive smoky notes to the nose and palate. From the Sierra Foothills of Amador county and the Shenandoah Valley (22%) comes the big ripe and spicy Zinfandel s of that area.

I recently heard him speak at a conference and he said, “If you’re in marketing today – you’re fighting for attention spans. This wine is bursting with red fruit aromas typical of Zinfandel – strawberry, raspberry and cherry emanate from the wine glass. Warm afternoons in Lodi enhance the berry flavors while fruit from the cooler coastal regions bring softer characteristics and balance. The palate is full with ripe tannins, raspberry, cranberry and black fruit flavors, followed by white and black pepper spices.America's bourbon barrel-aged wine, 1000 Stories is finished in charred barrels that once housed fine Kentucky bourbon-America's iconic spirit. In addition, Dry Creek Valley Zinfandel (5%) rounds out the batch with its complexity black fruits and a distinct black pepper. The free standing vines of the Mendocino vineyards bestow the grapes with potent red fruit aromas along with flavors of cranberry and raspberry. So remember these wise words, kiddos from your auntie Alexandra, “ Drink up and share your stories wisely. The addition of fruit from Amador County and Shenandoah Valley (11%) contributed big ripe plum and white pepper flavors.

This process imparts delicious slathers of charred vanilla and caramel on the hedonistic black-fruit palate of the 1000 Stories.Two months of bourbon barrel aging lends vanilla and whiskey accents in the glass, culminating in a warm caramel finish. Regional Information - Individual lots for this intriguing wine started with the dry-farmed, head-trained Zinfandel vines from Mendocino County, Lodi and Paso Robles Vineyards.

In addition, Dry Creek Valley Zinfandel (13%) continues to add its complexity to the wine with black fruits and a distinct black pepper and even clove spice notes.Hedonistic, juicy Zinfandel from Lodi brings round tannins and opulent notes of dark fruit, while a touch of. I share my adventures in wine and life, in the hopes that you’ll want to drink some of the amazing wines I discover along the way. Lodi’s historic old-vine Zinfandel sites contribute the largest portion of this blend, along with fruit from Mendocino County and San Luis Obispo. It may not be reproduced in any way whatsoever without Zoom by Ocado's prior consent, nor without due acknowledgement. For the last winemaking step, the wine was matured in used bourbon barrels–some as many as 13 years old–from a selection of America’s most.