It is worth mentioning that the original bourbon barrel-aged wine was pioneered in 2000 by Dan Philips of the Grateful Palate and Julian Van Winkle. The two met at a dinner at Blackberry Farm, hit it off, and decided to try something new and different. The rest, as they say, is history. Many others have copied them, but I think so many of the copycats are using artificial flavoring agents in their wines. That is not the case here. The “bourbon element” of the wine adds subtle complexity and nuance as opposed to being the dominant aroma and flavor.