Introducing our 2025 Barrel Reserve – a wine crafted for those who seek depth, elegance, and a touch of boldness. Each year, our winemakers hand-select specific lots, brimming with potential, to undergo an extended barrel aging process. These carefully chosen wines possess a dark, intense character, with firm tannins that, over time in barrel, soften and transform into a smooth, velvety texture.
From our Founder, Tim McEnery
Once a year, we produce a limited amount in a bottle, available exclusively for our Wine Club Members. Reserve your bottles today!
Enjoy your Barrel Reserve at home, with friends or for that special occasion!
Emily Wines Tasting Notes
This vintage is a powerful blend led by Cabernet Sauvignon, the backbone that provides richness and depth. Vibrant Merlot and full-bodied Zinfandel bring rich, juicy layers, while Malbec and Petite Verdot add intense purple color, and subtle violet aromas. The result is a harmonious, full-bodied wine with a palate layered in flavors of blackberry, black currant, clove, dark chocolate, and roasted coffee.
Perfect for savoring alongside a memorable meal or cellaring for future enjoyment, our 2025 Barrel Reserve is a masterpiece built to be savored for years to come.
Create at home
Filet Mignon with Classic Bordelaise Sauce
Ingredients:
- 1 ½ cups red wine
- ¾ cup dry sherry
- ¼ cup brandy
- 2 sprigs of fresh thyme
- 3 shallots, finely diced
- 1 bay leaf
- 1 cup demi-glace
- 6 (6oz) Filet Mignons
- 2 tbsp grapeseed oil
- 2 tbsp chilled unsalted butter, diced
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- Kosher salt and black pepper
Directions:
Make the sauce: in a saucepan, combine wine, sherry, brandy, thyme, shallots, and bay leaf. Reduce wine by half. Discard the thyme and bay leaf; stir in demi-glace. Set aside.
Prepare the filets: Heat over 500 degrees F. Season filets with salt and pepper. Heat oil in a 10-inch skillet over heat. Seat steaks, flipping once, until browned, around 4-5 minutes. Transfer skillet to over, roast until steaks are medium rare. Place on platter to rest.
Sauce the steaks: Return saucepan to the heat, add in butter. Stir in parsley, rosemary, and thyme, while removing from the heat. Spoon sauce onto of steaks and serve.
Enjoy a look at the history of Cooper’s Hawk Barrel Reserve, with labels dating back to 2011 when Barrel Reserve first launched. Click here to view the full archive.