The year was 1924. It was the heart of the Prohibition Era and wine’s darkest hour when it was outlawed and deemed unconstitutional. It was also the year our family first planted vineyards in California and farmed grapes that were sold to friends and neighbors.
Rumor has it, that during an era of gangsters and speakeasies, Scotch found its way to our American coastline through covert speedboats that could outrun the Coast Guard. Scotch, known for its quality, was considered liquid gold and sold at a premium to bootleggers. In honor of that bold time, two once-forbidden favorites come together to inspire our 1924 Scotch Barrel-aged Chardonnay.
Crafted with full-bodied Chardonnay aged in Scotch Barrels, this liberal wine is layered with aromas of rich toffee, sweet tobacco and baked apple pie with notes reminiscent of Scotch: hints of antique leather, caramelized brown sugar and toasted oak.
Enjoy this sophisticated sipper with subtly sweet, smoky dishes: Oven roasted pork spareribs alongside savory baked apples or grilled, alder-smoked salmon.
For this 1924 blend we hang the Chardonnay grapes on the vine until optimal ripeness based on a combination of winemaker evaluation, vineyard condition and an eye on weather. We start to pick when the Chardonnay grapes turn golden and their sugars have reached their peak to ensure a full palate overflowing with ripe fruit flavors and modestly high alcohol levels. Once the wine is made, a portion is aged in Scotch Barrels, imparting classically rich, sweet, smoky flavors.
A portion of the wine is aged in scotch barrels for a minimum of 2 months.