83 Zinfandel, 17 Petite Sirah
Flavors of blackberry, dark cherry and black currant are complemented with rosemary and black pepper spice. Full-bodied, yet smooth on the tannins and finish. A great match for anything roasted or grilled.
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.
Winemaking: 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.
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. Rodney has worked in the wine business since graduating from Loyola in 1995, first as a wholesale rep and later as a restaurateur. Rick Cooper is one of the top record promoters in the country. Together with third-generation farmer Doug Rafanelli and winemaker Guy Davis of Davis Family Vineyards, they produce between 500-1000 cases each vintage of this delicious nectar.
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