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Cabernet Sauvignon

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Zinfandel

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Red Blend

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Plata Wine Partners

Big Six Bourbon Barrel Wines

In the early 1920s, Mickey “Big Six” Doyle was the fastest bourbon runner in all of Bourbon County Kentucky. The sound of his souped-up six-cylinder engine ripped through the sober night air. The hooligans knew Doyle would be delivering whiskey to all the underground hot spots and speakeasies, but the suits could never catch up thanks to Big Six and his rip-roaring shenanigans.

Head Winemaker: Alison Crowe

Appellation: 100% California

Cabernet Sauvignon

 

Winery Notes

Big Six Cabernet Sauvignon is deep ruby in color, almost black due the unique method of making of this wine. Bourbon barrel aged for three months adds aromas and flavors of vanilla, caramel and a bit of oak. Classic flavors of plum, cassis and black currant add to the mouthfeel bringing dark fruit and chewy dense tannins followed by an exceedingly smooth, rich finish…with a hint of roaring Bourbon fire.

 

Winemaking

We picked the grapes early in the morning to bring them cool into the winery. They were 100% de-stemmed then fermented in separate batches in stainless steel tanks. Each lot was then evaluated before going into the blend. Aged in 75% new French and American oak for the first year, we finish the Big Six wines by aging them for three months in genuine Bourbon barrels, where they pick up a smooth, round and spiritous finish.

 

Grape Sourcing

Every winemaker fantasizes about making a Big Cabernet Sauvignon. Big Six was harvested from our premier vineyards including ripe fruit from Paso Robles, structure from Monterey and power and grace from Lodi.

Red Wine Blend

Winery Notes

Big Six Red Blend is deep ruby in color, almost black due the unique method of making of this wine. Bourbon barrel aged for three months adds aromas and flavors of vanilla, caramel and a bit of oak. Classic flavors of cassis and black currant add to the mouthfeel bringing dark fruit and chewy dense tannins followed by an exceedingly smooth, rich finish…with a hint of roaring Bourbon fire.

 

Winemaking

We picked the grapes early in the morning to bring them cool into the winery. They were 100% de-stemmed then fermented in separate batches in stainless steel tanks. Each lot was then evaluated before going into the blend. Aged in 75% new French and American oak for the first year, we finish the Big Six wines by aging them for three months in genuine Bourbon barrels, where they pick up a smooth, round and spiritous finish.

 

Grape Sourcing

Every winemaker fantasizes about making a Big Red Blend. Big Six Red is a bold concoction that blends the best of many varietal worlds including ripe fruit from Paso Robles, structure from Monterey and power and grace from Lodi.

 

Zinfandel

Winery Notes

This Cabernet Sauvignon is pure elegance in a glass. Flavors of rich blackberries, black plum, dried herb, sweet oak spices, vanilla bean and toasted almonds unfold in mesmerizing layers, sending rings of deliciously intense complexity across the palate in a tasty expression of power and elegance.

 

Winemaking

After gently de-stemming the grapes, the must was fermented on the skins for up to two weeks at ~80°F because warm temperature fermentation aids in extracting color and desirable tannins. The next step was pressing the fruit gently to avoid the overly drying tannins found in the seeds. After pressing, the wine was racked into oak barrels to age for several months prior to bottling.

 

Grape Sourcing

The Oakville District is located in the Napa Valley and was formally declared a distinct appellation within the Napa Valley AVA in 1993. The soil of the Oakville AVA is the result of sedimentary deposits from the hills that form Napa Valley. The soil is gravelly and sandy, with exceptionally good drainage. The portion of the AVA between State Route 29 and the Silverado Trail is a mix of clay and well-drained sandy loam. Oakville has a warm climate that well-suited to growing divine and outstanding Cabernet Sauvignon fruit.