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2018 Cobre Skin-Fermented White Wine

2018 Cobre Skin-Fermented White Wine

750 mL bottles

Made in the old world ‘Ramato’, (Italian for copper) style which is a traditional way (over 200 years ago) of producing Pinot Grigio in the Veneto region, where the grapes are fermented on their purple hued skins (just as one would make a red wine), resulting in a richly textured copper colored wine unlike anything you may have ever experienced before.  Here at James Cole, we put our own spin on this by selecting the Spanish word for copper ‘Cobre’ /co-bray/ as our proprietary name for this special wine.

Made from 86% Napa Valley Pinot Gris (aka Pinot Grigio) and 14% old vine Trousseau Gris (Russian River) that was macerated on the skins for 9 days and aged in a cocciopesto egg fermentation vessel that we imported from Italy.  Cocciopesto is a natural building material that the Ancient Romans used for aqueducts and vessels for transporting wine and water. The mixture is made of small fragments or “cocci” of crushed terracotta, stone, sand, de-chlorinated water and small quantities of a natural binding material.  The natural makeup of cocciopesto brings minerality, complexity, freshness and adds texture and mouthfeel to the wine.

Picked a touch riper to bring a little more generosity and style this wine showcases notes of passion fruit, spiced tea, orange blossom along with a complex array of baking spices such as nutmeg and coriander that finishes with a burst of bright acidity and tropical fresh fruit.  A very versatile offering, in that it can pair with a wide array of cuisines such as cheeses, fresh fruits, antipasti, risottos or simply enjoy on its own - think of it as a deeper cut of rosé and a wine for introspection.

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$42.00
 
SKU: JC18CB7
Wine Specs
Vintage
2018
Varietal
White Wine
Appellation
Napa Valley
Harvest Date
September 4, 2018 (Pinot Gris) and September 20, 2018 (Trousseau Gris)
Aging
Aged 7 months in neutral French oak puncheons
Alcohol %
12.7
Wine Profile
Production Notes
100% Foot-stomped, fermented on its skins and stems for 9 days in an Italian style cocciopesto egg fermenter (PG) and T-Bins (TG)
Winemaker Notes
86% Pinot Gris (Oak Knoll), 14% Trousseau Gris (Russian River Valley)
Production
120 cases
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