Deep ruby-garnet color; black cherry, blackberry, strawberry, boysenberry, raspberry, prunes, cranberry, caramel, smoke, vanilla, almond, chocolate on the nose and palate.
Dry; supple tannins, mild acidity (3.60 pH)—classic zin profile. Medium body. Interesting depth and length for a zinfandel. The 1000 Stories process involves aging about 65% of the wine in American oak, 30% in French oak, and 5% in heavy charred bourbon barrels that had been used once to age bourbon. The winery only uses the bourbon barrels once, too. After the aging, the juice then is blended, so this is a three-barrel blend. That can be confusing because the tech sheet says the wine is “finished off in bourbon barrels,” but the juice from the three barrel regimes never are mixed in one barrel.
The American oak aging lasts around six months. The French oak aging up to a year. The bourbon barrel around three months. The exact percentages of the blend and the number of months in barrels varies according to vintage and also is a proprietary 1000 Stories secret. The winery was the first to develop the bourbon barrel formula, a concept from long-time winemaker Bob Blue, now retired. 2014 was the first vintage. Sebastain Donoso and Margaret Leonardi are the winemakers today. 15.6% ABV
Blending of Lodi zin with three oaks is the key to this wine. Medium-toast American oak imparts vanilla, coconut, marshmallow, volume, and creaminess, and accentuates sweetness. Medium-toast French oak contributes darker notes—coffee, chocolate, leather, mushroom. Bourbon barrels, whose first use is to make bourbon and whiskey, are blackened and heavily charred. Bourbon barrels deliver caramel, burnt sugar, dried herbs, coffee, and vanilla.
1000 Stories is owned by the Chilean wine giant Concha y Toro. It is the largest producer and exporter in Latin America and one of the top-ten wine companies in the world, selling more than 33 million cases in more than 135 countries. It owns vineyards in Chile, Argentina, and the United States. The winemaker has a long commitment to responsibility and sustainability. In 2015, they were among the world’s first wineries to earn B Corp certification. In 2016, they were the world’s first to achieve True Zero Waste certification.
Continuing the feel-good, warm-fuzzy department, 1000 Stories features a bison on its label and actively supports the Wildlife Conservation Society’s efforts to increase the free-range bison herd in North America. The website states: “Wildlife Conservation Society has built a network of experts and strong relationships with ranchers and Native American tribes in an effort to restore natural habitats for the bison population. 1000 Stories proudly supports these efforts and works with WCS to develop programs to reintroduce bison into healthy environments where they may thrive and contribute to the ecosystems once again.”
1000 Stories Bourbon Barrel-Aged Zinfandel, California 2022 is a bold, smooth, layered presentation of California zin using aging in three types of oak barrels pioneered by the winery in 2014. It has proved immensely popular, with production now around 100,000 cases, up from the original 2,000. The touch of sweetness from the high alcohol, the American oak, and the ripe grapes makes it attractive to those put off by the tannins and challenges of bigger wines like cabernet sauvignon. Pair with comfort foods—Philly cheese steak sliders, gourmet burgers, meatloaf, mac & cheese, pizza; barbecue—slow-cooked brisket, pork ribs, pulled pork; grilled lamb, steak. Cheese—strong, aged cheese; aged cheddar, aged gouda, parmigiano-reggiano; blue cheeses, gorgonzola, roquefort; smoked cheese, smoked gouda, smoked cheddar; creamy cheese, brie, camembert. $17-18