Urban Legend has it that once again, a mysterious glow was reported over San Francisco Bay’s eastern shore. This time, according to those who glimpsed it through the swirling fog, it had a distinctive cherry hue and was closer to the water. Perhaps it emanated from Urban Legend’s new Alameda Point winery. There, nestled in French oak barrels, lay a very rare late harvest wine.
Did UL cast a spell on Dick Cooper’s famous vineyard? How else can we explain a harvest so bountiful that the Coopers left a small lot of Barbera to ripen to sugary perfection? Surely it required magic to coax the rich sweet cherry and crème brulée flavors into the wine. What do you think?
Aglow is perfect for creating your own story, sip after velvety sip.
2013, like 2012, was noted for beautiful weather and optimal growing conditions. A warm spring, sunny days, and cool Foothills nights brought mature flavors to harvest almost four weeks earlier than usual.
52 months in 3 year old French oak barrels
October 24, 2013
Brix at Harvest:
February 15, 2018
August 1, 2018
Cooper Ranch is set in the rolling hills just outside of Plymouth, California, full of Amador's rocky, red granite soil. The Coopers planted Barbera here in the late '50's, far ahead of everyone else in Amador County. Some of the vines date back more than 50 years to these original plantings. Like an old vine Zin, the Coopers head train their Barbera vines, a strategy that, while labor intensive, concentrates flavors while maintaining bright acidity.
Bring on the cheese, please—and the saltier and tangier the better! Aglow is delightful with Stilton, Gorgonzola, or a creamy bleu. But for the ultimate decadent dessert, pair with chocolate—a rich ganache, mousse, or your favorite truffle.