This Bourbon Barrel Zinfandel displays flavors of dark plum and warm spice with a light smokiness aroma from the Bourbon barrels. Very smooth and rich with layers.
BOURBON BARREL ZINFANDEL RECIPE
DESCRIPTION:
Deep ruby in color with smooth, medium bodied wine with great acidity. Multi-layered wine with flavors of blackberry and ripe cherry and smokiness on the nose from the bourbon barrel char.
WINE MAKING NOTES:
Grape Blend: 100% Zinfandel
TA: 6.4 gm/L | PH: 3.72 | RS: .57 | Alcohol: 14.3%
Fermentation: open ferment | Oak: Bourbon Barrel | Oak age: 8 months | Harvest Brix: 24.5 (average) | Bottle Date: May 2, 2022 | Cases Produced: 2076 | Maturity: now until 2025
FLAVOR AND AROMA NOTES:
Youthful Zinfandel aged on Bourbon barrels to create layers of flavorful dark plum, ripe cherry and light charred oak.
PAIRING SUGGESTIONS:
This wine pairs well with gouda cheeses grilled peppers and roasted eggplant. Perfect for a roasted Thanksgiving turkey.
VINEYARD NOTES:
We started with a robust, fruit forward old vine Zinfandel. We then aged this wine in Bourbon Whiskey oak barrels. The result? A Zinfandel with something extra with very distinct American Oak and light Bourbon char aromas.
WINEMAKER - Kestutis Vizgirda
Kestutis "Gus" Vizgirda believes the secret to good winemaking begins in the vineyard. That's why throughout the growing season you will find him touring the rows of varietals and envisioning the kinds of wines he will produce from the harvest. For over two decades, Vizgirda has worked at a hand full of local wineries, working with some of the Valley's best winemakers to refine his craft. Today, he has developed his own unique approach to making wine and has won gold medals for many of his varietals.
In addition to serving as Wilson Creek's Winemaker, Vizgirda teaches wine classes at Mt. San Jacinto College and San Diego State University Extended Studies campus. He is also a judge at several local and international wine competitions.
