It’s also far higher in alcohol content than most red wines at 17%. The final product feels consistent-a stream of flavor, where each note lies at a different depth-rather than uneven. Now, if the entire lot sticks out funny I’m having a bad day at the office.” And a barrel that maybe sticks out a little is actually a good thing. Cooper & Thief Cellarmaster Chris Leamy explains, “In six or three months or whatever, that flavor is going to build and build and build. This is why the team has to be careful regarding how much of the barrel’s natural flavors are put into the wine.

When it emerges, fragrant vanilla gives way to smooth leather and soft stone. The wine that goes in (a combination of 38% Merlot, 37% Syrah, 11% Zinfandel, 7% Petite Sirah, 4% Cabernet Sauvignon, 3% other) has a high alcohol content and a bit of a bitter, butterscotch finish.

But few brands have chosen to pour their wines in there with the intention of amplifying the flavors.Ĭooper & Thief’s Red Blend-a dense and delectable, almost dessert-like wine-is aged for three months in unattributed bourbon barrels. From maple syrup and beer to sauces and coffee, the flavors imparted by time inside a barrel are widely sought after. The method of storage and seasoning (charred, new American, and French oak each impart their own distinct flavors) has been employed in dozens of product categories. Though one of their three wines on offer right now employs grapes grown in the former, each of Cooper & Thief’s wines are crafted to withstand, and benefit from, a stint in spirit barrels.īarrel aging isn’t a new technique. The wines they produce can still file under well-known categorical styles- Cabernet Sauvignon, Sauvignon Blanc, and Red Blend-but the spirit with which they produce wines could not be more different than conventional wineries in Napa and Sonoma. This of course is a mere sketch.Unlike more traditional winemakers, the team behind Lodi, California’s Cooper & Thief prove particularly fond of breaking conventions, all while employing centuries-old techniques. Wineries in Santa Barbara and San Luis Obispo Counties are making wonderful Syrahs, and the Sierra Foothill appellations are proving to be an experimental hotbed, with Italian and Spanish varietals employed to great effect. As for Pinot Noir, terrific examples can be found from AVA’s such as Anderson Valley, Carneros, Santa Lucia Highlands and Sta. The much larger and climatically varied Sonoma County also produces world class California Cabernet, along with wonderful examples of California Pinot Noir and Zinfandel.įine versions of Cabernet and Zinfandel hail from Paso Robles as well, which is also gaining fame with Rhone varietals like Syrah and Grenache. But California boasts a wealth of other impressive appellations.

The state’s most famous red wine region, of course, is Napa Valley, where Cabernet Sauvignon reigns as king. This leads to well-developed fruit marked both by impressive ripeness and balancing acidity. While the state’s incredibly diverse geography, soils and microclimates allow for a wide array of styles, the key factor unifying California red wine is the abundance of sunshine and a long, consistent growing season. In addition, a number of California red wines are heralded as being among the most prestigious and sought-after wines in the world. Red wine accounts for 56% of the total by volume, and red grapes 63% of total acres planted. California is a winemaking colossus by itself it is the fourth largest producer in the world.

Cooper and thief red wine blend