The majority of this batch’s Zinfandel grapes come from Mendocino vineyards (42% of the blend). Head trained and dry farmed, these vineyards give bold red fruit aromas and flavors of raspberry and cranberry. From the Sierra Foothills of Amador County and the Shenandoah Valley (21%) comes the big ripe and spicy Zinfandels of that area. In addition, Dry Creek Valley Zinfandel (5%) rounds out the batch with its complexity of black fruits and a distinct black pepper spice. Zinfandels from Lodi (10%) and Contra Costa (6%) and Colusa (14%) counties add more bright red fruit and liveliness to the flavor profile. And a touch of big Petite Sirah brings deep dark color and profound black fruit.
The wine marries Mendocino’s historic old-vine Zinfandel sites with vineyards in Paso Robles, Lodi and Amador County. Zinfandel lends a generous core of ripe fruit, accented by fragrant notes of spice box and sautéed herbs, while Petite Sirah imparts considerable density, minerality and an unmistakeable ruby-purple hue. In signature 1000 Stories fashion, this batch was aged in traditional French and American oak, with a portion finished in charred bourbon barrels before the final blend was assembled.
Barrels & Aging
1000 Stories begins its aging like most Zinfandels: in wine barrels. Then, the tradition transitions to innovation. Bob selects a combination of new and used bourbon barrels to complete the aging process. Each batch is crafted individually and is unique in its final profile. Aging in bourbon barrels imparts characteristics of charred vanilla and dried herbs.