I have been sitting on the deck sampling the new Chardonel and Chambourcin, which are two of this quarter’s three selections. (It is a tough job, but somebody has to do it!). It is mid-August, summer is in full swing, but the days are already perceptibly shorter. I can see bird netting covering half of the vines while wild turkeys and a few deer come out at sunset. I am reminded that this will be the last wine club pick up before Thanksgiving, and I am already reflecting on the fall ahead, harvest, Thanksgiving, and completion of another cycle of grape growing and wine making.
All of us, the Cooper Vineyards family (now numbering more than 150 wine club members) are thankful for the opportunities afforded us in our great country. There will be an election this year, and regardless of one’s political philosophy, we are united by the understanding that ours is a nation of incredible freedom and opportunity. Our vineyard was once walked by Jack Jouett, Virginia’s Paul Revere. He is a patriot who rode on horseback from here to Charlottesville and Monticello to warn Thomas Jefferson and the Virginia Assembly that the British were coming. His success and the sacrifice and forethought of our fathers and forefathers have allowed our nation to grow and prosper. I am humbled by their dedication and sacrifice. I hope that you will participate in the electoral process and remember that in order for evil to triumph all that is needed is for good men to stand idly by and do nothing.
This has been a dicey and interesting year to be a grape farmer. Spring came early after a warm winter. We were at risk for frost damage for much longer than usual. We are glad to report that we skated by without a frost event despite a low temperature of 32 one night. Our newest vines (Viognier and Albarino) were planted on March 31 followed almost immediately by a hot and dry April. We were prepared and diligently watered and fed them. After being protected by grow tubes, which Boone and Tyler will remove this week, they are ready to start hardening in for winter. They have had such nice growth that we are stringing a second wire for them to strive for. The vineyard is thriving. The vines have been hard at work converting sunlight into award winning grapes. The fruit set in Merlot has been less than usual (we blend the Merlot with some of our other Bordeaux varietals). We understand that there is a shortage of Viognier in the Commonwealth so will most likely have to rely upon our own production without supplementation from other vineyards. I am optimistic of a harvest that will bring us high quality grapes that we will make into fine wines. (I was similarly sanguine one year ago at this time before Hurricane Irene hit, but that is another story!)
As always, I am in awe at Graham’s incredible talent at spinning golden wines out of the raw materials with which he is presented. He is truly a master and has an understanding of wine creation that transcends mere chemical knowledge. The more I learn about wines the better appreciation I have for his ability. Two of the wines that we are releasing to the wine club as part of this selection would not have come about without Graham’s urging. Thank you, Graham for persevering!
For this September release of wines, I tried to imagine three events that you may experience before our next allotment to you. The first is the end of summer with perhaps a trip to the beach, time by the pool, or a summer picnic. Our new release, Chardonel is the perfect white wine for these occasions. The Chardonel is from 2011 and was harvested pre-hurricane Irene after a perfect growing season. It is the perfect end of summer white with depth, flavor and interest.
Football season has begun, and for tailgate parties, or for outdoor barbecues with meats on the grill, our other new release, Chambourcin will be the perfect companion. The year 2010 was outstanding for Virginia grapes and allowed this Chambourcin to develop its maximal potential, creating a flavorful, complex, nuanced wine that is a pleasure to drink.
The 2009 Petit Verdot has continued to age in the bottle and now presents a mature, complex blockbuster of a wine. It has been a multiple competition medal winner for us, and continues to improve with age. This will be served at our Thanksgiving table to go with Muscovy duck (thank you, D’Angelo) and dark meat turkey.
Let me close by giving thanks to all of you for participating in this journey with us. Jacque, Karen and I are blessed to work with exceptional colleagues. I hope you will appreciate the tireless efforts of Boone, Graham, Tyler, Larry, Leslie, Marie, Kate, Dan, John and Jan, Bill and Judy, D’Angelo, Bobby, Kim, and Regina in our efforts to make the Cooper Vineyards Wine Experience unparalleled.
If you have thoughts or comments you would like to share, please contact us at the winery at info@coopervineyards.com or (540)894-5474
From the Cooper Vineyards family, Jeff & Karen Cooper, Jacque Hogge, Graham Bell and all the staff at Cooper Vineyards, thanks to you for making us what we are today.
TASTING NOTES
Chardonel 2011 – Harvested after a good growing year for whites and just before hurricane Irene hit Virginia, this wine was so good that we just had to bottle it as its own varietal! Reminiscent of a French Muscadet, this wine has pear aromas and flavors married with citrus and honey. The mid-palate has surprising body for this clean, white wine with a mineral finish. Great with seafood!
219 cases produced
Petit Verdot 2009 – Silver 2012 VA Governor’s Cup, Silver 2012 Int’l. Eastern Wine Competition, Best in Show for Red 2012 Chesterfield Celebration of the Vine, and Silver 2012 Atlantic Seaboard Wine Competition. With enticing aromas of vanilla and blackberry, this deep ruby-colored wine with a mild structure delivers flavors of black cherry, caramel, and cassis, followed by a soft finish. Pair with duck or quail.
384 cases produced
Chambourcin 2010 – This was an epic year for Virginia grapes. Our Chambourcin is rich, deep and complex. Aromas of leather, coffee and freshly turned earth lead into jammy flavors of plum and raisins over a structure of soft, integrated tannins. A huge long finish completes the California Zinfandel-like experience. Enjoy with grilled meats!
322 cases produced
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