Our Texas High Plains Picpoul Blanc, with aromas of tropical mango and nectarine muddled with mint, rests a few weeks in Kentucky’s finest bourbon barrels. Owner Dr. Bob Young compares it to "Dew on bluegrass on Derby morning."

We use this wine to make mint juleps at our Annual Derby Extravaganza every May. Want to make your own Single Barrel Blanc Mint Juleps at home? Here's the recipe:

• 5 oz. Single Barrel Picpoul Blanc
• 1/2 to 1 oz. Mint Simple Syrup, to taste (recipe follows)
• Fresh mint leaves, for garnish

 Add crushed ice to glass. Add Single Barrel Blanc and Mint Simple Syrup. Stir to combine. Add mint for garnish. Enjoy!

Mint Simple Syrup:
1 cup water
1 cup sugar
1/2 cup fresh mint leaves
 
Instructions: In a small pot, add water and sugar. Heat over medium and bring just to boiling. Remove from heat and add mint leaves. Cover and steep for 15-20 minutes. Strain mint and cool syrup. Syrup may be stored for up to 1 month in the refrigerator.