Issue link: http://digital.copcomm.com/i/818616
may 2017 / the tasting panel / 47 wine and bourbon," Dodge says. Applying the same winemaking techniques as in their usual high-end Chardonnays, this barrel-aged expression is whole cluster– pressed and stirred on the lees. Using grapes from Monterey County vineyards, Dodge has created a wine that can stand the test of time within a bourbon barrel and is currently using a variety of different barrels from all over Bourbon County in the aging process. "This is the first commercially available bourbon barrel–aged Chardonnay on the market," says Dodge, and Robert Mondavi Private Selection as a brand is excited to engage an already curious consumer set. He continues, "We're looking for wine lovers who want high-quality wines and are willing to pay more for that quality, as well as for adventurous drinkers who want something new and creative." Dodge and his team understand that drinkers no longer stick to one beverage category, even in one night. They also keep in mind that consumers regularly seek out new libations to share with friends while at the same time prefer a brand with a story behind it. This bourbon barrel–aged Chardonnay fits the bill perfectly for something unique but with history, and the wine's taste profile is already being received incredibly well by those within the trade and consumers alike. Aged for two months in bourbon barrels, the Chardonnay then goes into stainless steel before bottling. "The wine went through lots of iterations of the blends, and we landed on the two-month spot," explains Sylvia Bronson, Director of Marketing for Robert Mondavi Private Selection. The two-month barrel-aging process paired with stainless finishing helps maintain the wine's bright flavors. As a result, the color shifts from a pale straw color to a brilliant, light golden hue. Dodge adds, "When you match the Monterey County fruit with the barrels, it really enhances the tropical notes. You get notes of grilled pineapple, toasted coconut, toffee, vanilla and a hint of smoke—all attractive flavors in a white wine." "The richer taste profile makes it a nice sipping wine," explains Bronson, "and it's a wine-by-the-glass offering with that special twist that would be an interesting talking point for a server or bartender." Pairing this wine is an exercise in versatility due to its breadth of flavors both on the nose and the palate. Bronson continues, "It can go with food, but it has a nice enough round- ness on the profile that it's great by itself." When asked what his bourbon barrel–aged expression pairs best with, Dodge enthusi- astically responds, "I like to drink wine with my favorite food. I think people should drink what they like with what they like to eat." However, if he were forced to choose, "My recommended pairings would be hard cheese or pastas that have a cream sauce or Bolognese." "There are too many rules, including what you're aging wine with," explains Dodge. Bronson agrees, "This is an interesting, emerging category and some really exciting stuff, and Jason is uniquely qualified for the job." Aging wine in bourbon barrels seems a shoe-in for success since the spirits and beer industries have been cross-aging for decades, and in some cases, for centuries. "The craft brewers have been doing this for a while. The wine industry was slow to this approach. We're the first people brave or crazy enough to do this," beams Dodge. He continues, "We're always up for a challenge—if you tell me I can't do some- thing, I immediately want to go out and do it." When asked whether he has plans to use these processes on other varietals, Dodge responds, "We'd love to continue innovating. So I would say, 'Stay tuned.'" Sylvia Bronson, Director of Marketing, Robert Mondavi Private Selection. Robert Mondavi Private Selection Bourbon Barrel–Aged Chardonnay. as in cluster– vineyards, barrel County on looking taste Bronson, Director barrel-aging flavors. straw Dodge notes toffee, attractive Robert Mondavi Private Selection Bourbon Barrel–Aged Chardonnay. "We're looking for wine lovers who want high- quality wines and are willing to pay more for that quality, as well as for adventurous drinkers who want some- thing new and creative."