When coming up with a new method for winemaking, such as using bourbon barrels for aging, where do you find your inspiration?
Similar to trends we see in the culinary space where consumers are interested in crossover experiments like fusion cuisines and exotic flavor-enhanced traditional fare, there has also been a demand for innovation in the beverage industry. We’re curious, and we like to push the status quo. We began aging Zinfandel in bourbon barrels as an experiment, and were blown away by the complexity and depth of flavor we discovered. Bourbon barrel aging is interesting because it is so powerful, and the reaction of the wine in the barrel is very fast. From a winemaker’s standpoint, the changes happen quickly, so you have to taste often and be very engaged with the process, working at a different cadence than regular winemaking.