Cooper’s Hawk introduces PaddyMoer, our first-ever vineyard designate Barbera, singled out for the quality care and management of each vine, resulting in polished tannins and concentrated fruit, a truly sophisticated wine.

It’s a concept at the heart of fine wine: parcel by parcel selection of fruit from obsessively tended vineyards. When we walked the vineyards with our partners in Lodi, California, that’s exactly what we found. The growers in Lodi know vineyards—they are the family farms behind some of America’s most incredible wines.

But let’s get specific for a moment—this isn’t simply Barbera from Lodi. It’s Barbera handpicked by our winemaker from two very specific vineyards, each comprising unique and outstanding environmental conditions, farming methods and soil composition that make them harmonious but different.

Imagine holding two bunches of sun-warmed grapes, one in each hand. Run a thumb over the skin and feel the weight of the berries in your palm. If you were with us in Lodi, you’d notice that one vineyard crops Barbera with tightly spaced clusters of small, thick-skinned berries, the other crops looser clusters with bigger, juicy berries. Both are intense, flavorful and meticulously cultivated, yet each has its distinct profile.

Fine winemaking around the world depends on terroir, the characteristics that drift into
the vineyard from the growing environment, including weather, soil, wind, rainfall, and elevation. Consider your own experience being in the world: baseball gets canceled because of rain, but meanwhile there’s sun on the other side of town. Or your hydrangeas are pink in the front yard but dusty blue alongside the house. These are examples of environment influencing life, and winemaking captures it.

How does this vineyard designate Barbera, PaddyMoer, taste when opened? It has much to do with these vineyard specifics, which thrive under the care of talented and thoughtful growers. The thick-skinned grapes lend tannins and structure, while the juicy grapes provide elegance and softness. Together they present a deep red color, tinged with purple. Black cherry and pepper aromatics hint of the dark fruit and cocoa flavors on the palate. This bottle is ready to drink now but can cellar until 2022. Pair with any beef dish—Cooper’s Hawk Filet Mignon would be an unforgettable partner.

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