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2015 Barbera, Cooper Ranch


List Price: $32.00
Sales price $32.00
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The Godfather's back! Dick Cooper is famous for growing Barbera that make wines bursting with red cherry and spice flavors and aromas to finish with round tannins.
88 points Wine Enthusiast

It's the first wine we made as garagistes; Barbera remains one of our favorites. We learned early, though, that the vineyard and grower have huge influence on the ultimate beauty of the wine.

If there’s a “Godfather” of Barbera, it’s Dick Cooper. The Cooper ranches grow some of the best around, and it makes deep, dark, mouth-watering wine. We had a Cooper-grown Barbera shortly after making our first wines and knew that we absolutely had to have some of his fruit. Of course, all his Barbera was contracted for. Unobtainium. So, when we received a call from Dick’s daughter, Chrissy, (like all good Godfathers, he’s surrounded by family) that Barbera was available, we jumped on it like an offer we couldn’t refuse.

This Barbera is loaded with cherry and cassis aromas with a sprinkling of clove. In the mouth it’s full of darker cherry and cola flavors with nutmeg on the finish. Flavors are deepening as the wine bottle ages; with firm acidity and moderate tannin, it just keeps improving with time.


2015 was notable for its early spring, warm temperatures, little rain, and challenging fruit set conditions. The Cooper Vineyards’ trellis strategy—head-training their Barbera vines —moderated the impact of summer heat, preserving bright fruit flavors.



Sierra Foothills (Amador County)


100% Barbera




0.6g/100 mL

Residual Sugar:




Malolactic Fermentation:


Barrel Aging:

100% aged in 1, 2, and 3 year old French oak barrels

Harvest Date:

September 10, 2015

Brix at Harvest:


Bottling Date:

December 20, 2016

Release Date:

March 1, 2018

Cases Produced:




Cooper Ranch is set in the rolling hills just outside of Plymouth, California, full of Amador's rocky, red granite soil. The Coopers planted Barbera here in the late '50's, far ahead of everyone else in Amador County. Some of the vines date back more than 50 years to these original plantings. Like an old vine Zin, the Coopers head train their Barbera vines, a strategy that, while labor intensive, concentrates flavors while maintaining bright acidity.


Pair this wine’s lush fruit with something savory, rich, or a little salty. Herbed pork roast is one of our favorites with it, and it’s delightful with creamy pasta or risotto. The wine’s fruit and acid are perfect foils for rich food.


88 points, Wine Enthusiast


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