This wine has a deep golden color, effusive aromas of butter and caramel and other similarly rich flavors that seem to flood the palate. It is medium to full bodied, creamy and has a smooth, almost unctuous texture and lingering butterscotch finish. This buttery Chardonnay pairs well with both light and rich dishes or is perfect to enjoy on its own.
The Alex Cooper Project Red Blend
Rick Cooper and Rodney Alex have a simple dream: make a great California Zinfandel as an homage to the Italian immigrants that helped settle the Dry Creek Valley. The Alex Cooper Project is committed to pride in terroir and process.
A blend of 86% Zinfandel & 14% Petite Sirah, the grapes for this wine are sourced from a hillside vineyard that at its highest point has an elevation of 365m. The top 25% of the vineyard is planted to Petit Sirah and the lower 75% is planted to Zinfandel. While the top of the vineyard soaks up sunshine all day, the bottom 75% is shaded by a grove of cypress trees.
After harvest, the grapes are carefully sorted and any raisins that are found are discarded. After a light cold soak, the grapes are fermented in a stainless steel open-top vat with gentle punch downs once a day until primary fermentation is complete. The wine is then refined in Pinot Noir barrels that are at least five vintages old. Malolactic fermentation takes place in the spring and the wine is then bottled and aged for 3-5 years before release.
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