Orbis Moderandi, Sauvignon Blanc Pétillant Naturel
Regular $20.99 Cooper’s Price $17.99
100% Sauvignon Blanc from a stunning single vineyard within Marlborough that is bottled during fermentation (petillant naturel or “pet-nat”).
How this stunning wine was made – Carefully harvested from the stunning sustainably farmed vineyards at Hunter’s. The fruit was pressed and allowed to settle naturally, before fermenting in stainless tanks until ready for bottling. The wine was bottled at about 14g/L sugar, which is 30% lower sugar than you would bottle a traditional sparkling wine. This means the wine is less fizzy than a regular bottle of Champagne. The sediment in the bottom are yeast lees along with a few tartrates as the juice was not cold stabilized. The wine was unsulphured at bottling so that the ferment could finish. (A small SO2 addition was used during juice handling.) It is very important to chill the wine before opening.
Taste: The nose has notes of kiwi, buttered croissants and preserved lemon while rich flavors of key lime, mango and watermelon wash over your palate.
La Cantina Pizzolato Veneto Rosso Convento
Regular Price $15.99 Cooper’s Price $12.99
Located in the rich and flourishing countryside north of Treviso, the organic vineyards are situated on the plains and hillsides in this DOC area. The organic wine estate covers an area of 58 hectares (145 acres) and it also collaborates with neighboring producers contributing an additional 48 (120 acres) hectares of organically grown grapes.
The Pizzolato family has been working in the agricultural sector for more than five generations.
Pizzolato produces wines made with 100% organic grapes including Pinot Grigio, Moscato (sparkling) and Chardonnay; and organic red wines including Merlot, Cabernet, Pinot Nero and Raboso. No Sulfites Added wines produced include organic Merlot, Cabernet and Rosso Convento Italian red blend.
This wine is 50% Cab and 50% Merlot. Due to its northern Italian heritage and growing season, this wine is not a big red blend. It is a light/medium complex body of wine with terrific acidity and balance.
Folded Hills, August Red Blend 2016
Regular $36.99 Cooper’s Price $30.99
The August Red is made from a selection of the finest Syrah and Grenache vineyards in the Santa Ynez Valley, including our own Folded Hills Estate. Winemaker, Angela Osborne selects the optimum picking time for each site. After harvest, the fruit is carefully de-stemmed. In order to add another layer of spice and structure, a portion of whole cluster is retained.
The vintage and vineyard guides the choice on whether or not to include whole cluster fermentation. Angela walks the site before harvest and chews on stems in the vineyard to check their health and flavor for that year. All fermentation happens naturally with ambient yeast, and the fruit is foot-tread until fermentation is complete. To preserve freshness and vibrancy, the wine is aged for 11 months in French oak barrels. We include just 9% new oak to enhance the texture and depth of the wine. This wine is Organic – only 548 cases were made.
Castello di Bossi, Chianti Classico 2015
Regular Price $26.99 Cooper’s Price $21.99
The average elevation of the vineyards is about 350 metres above sea level, while their exposure varies from southeast to west. The Bossi Castle is located at the center of the estate. The first tower, built in about 1099, shows the area’s early strategic importance. In about 1450 the early keep was expanded into the 4-walled fortress visitors can see today.
Castello di Bossi is located in the southern half of the Chianti Classico production zone, in the Commune of Castelnuovo Berardenga. The area’s wines tend to be fuller and more highly structured than those of the rest of the Chianti Classico zone, closely resembling those of Montalcino area.
The Castello di Bossi estate extends over 650 hectares (1625 acres), 124 (310 acres) of which are under vine. Castello di Bossi’s three principal varietals are Sangiovese, Cabernet Sauvignon, and Merlot. Castello di Bossi first planted Cabernet and Merlot about 40 years ago, and was therefore among the first in the Chianti Classico zone to plant them. The predominant terrains are tuffs, yellow clays, calcareous sands, and broken stones.
