I have to question the ability to be consistent using this somewhat random method. Do they use the barrels multiple times. If so wouldn’t the amount of bourbon infused into the wine vary?
Could they just be adding a small amount of bourbon to every bottle to give the same effect? Making the barrel just a sales feature.
I’m sure they use them multiple times. You can deal with the consistency issue by buying some new barrels and maintaining a consistent ratio of barrels of different ages, just as wineries do with new and used barrels that have not been used for Bourbon. As I said, based on my experience with a barrel used to make sherry vinegar, the flavors are very persistent.
The ABV would certainly be consistent with that, although, legally, I’d think they’d have to label it as a fortified wine then.
Footnote: I see from Wine Searcher, that it’s retailing for $28+ here in NYC.