The old vineyards of 1924 Double Black are located in the beautiful Lodi region of California. The climate there is perfect, as the vineyard is situated at a slightly higher elevation, allowing for greater freshness. The coolness comes from the Pacific Ocean, which provides the bunches with a constant fresh breeze. The falling nighttime temperatures also contribute to a calm and long growing season. This allows the vines to fully absorb the rich soil structure, which consists primarily of clay and limestone. Once the grapes have reached full ripeness, they are harvested entirely by hand in the early morning to prevent damage and oxidation to the bunches. The Cabernet Sauvignon bunches are transported with the utmost care and precision to the 1924 winery.
Once the grapes are pressed, the entire wine is aged in oak barrels originally used for whiskey. This technique is truly unique and has never been seen before. Naturally, this winery uses barrels previously used for American Bourbon Whiskey, thus upholding the American tradition. We were initially a bit surprised, but after opening this red wine, we were sold. As soon as the cork is removed, we immediately smelled notes of black currants, toast, vanilla, and buttercream. Our senses were fully stimulated, and we took a large glass and poured this dark red wine. The almost black juice was a true sensation in the glass, but it didn't stop there. On the nose, we noted notes of black fruit, plums, warm spices, and a touch of butterscotch. The taste was equally beautiful; the tongue was caressed with nuances of black fruit, as well as notes of the Bourbon barrel, such as toast, caramel, and a touch of butterscotch. On the back of the tongue, this 1924 Double Black Bourbon Barrel Aged offers hints of light spice and a touch of cedar, completing the overall effect. The finish is smooth, powerful, and with recurring flavor notes. What a treat!
