|Cooper Vineyards' Dick Cooper among his perfectly sculpted, head trained Barbera|
|That fateful dollar bill|
|Dick Cooper tells his tale (over a glass of Cooper Vineyards Barbera)|
|Recently planted Black St. Peter clone Zinfandel in Cooper Vineyards|
“We go for Barbera that’s a little more fragrant and fruit-forward – it always has more than enough acid and body. Not to be critical, but we feel this makes a better wine than the harsh, under-ripe styles you often get from Italy. I love it when Italian winemakers come and visit, walk around the vineyard and ask us how we do it. They may be the ones who started it, but now they learn from us!