If there was a “Godfather” of Barbera, it was 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, that Barbera was available—like all good Godfathers, he was surrounded by family—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 deepen as the wine bottle ages; with firm acidity and moderate tannin, it just keeps improving with time.

Food Pairings: 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.