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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

Big Six Zinfandel is true to its varietal with a jammy mouthfeel and classic raspberry and spice flavors. Bourbon barrel aged for three months adds subtle aromas and flavors of vanilla, tobacco, and a bit of oak.  Chewy tannins coat the palette followed by an exceedingly smooth, rich finish…with a hint of Bourbon. 

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

Big Six Zinfandel was harvested from Zinfandel capital of the world, Lodi, best known for producing hearty, unique, and old vine wines.