How to make the quintessential all American red? Take super ripe Zinfandel, California’s signature grape, and age it in barrels previously holding America’s great whiskey, bourbon. Dense black fruit with a smoky edge, it’s velvet smooth and lush.
"Bit of a stunner. Velvety ripe blackberry and cassis with smoky spice from the bourbon cask"
Clare Tooley Wine Expert
This has to be the perfect wine for big red wine lovers with a bit of a penchant for whiskey, too. Or at least the smoky taste a bourbon barrel might impart. It’s an unusual and extremely delicious wine. Named after the year charred barrels were first used to age bourbon, 1826 is a landmark release. It was crafted by acclaimed winemaker Adam Popp. Something of a whiskey aficionado, Adam selected heavily charred bourbon barrels for the distinct, smoky, mocha edge they add to Zinfandel’s plush blackcurrant and ripe blackberry, liquorice and spice flavours. The result is a very impressive red – and rare too. At 15% it’s worth sipping slowly. We would recommend it with a beef steak, barbecued meats or a richly warming meat or bean casserole.
Here's one to try next
If you like 1826 Bourbon Barrel Aged Zinfandel 2017 but fancy trying something new, here's what our wine team recommend
you taste next.
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Our No.1 bestseller – a red charged with big, spicy Durif and Shiraz, packed with velvet fruit
£10.99 a bottle
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