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.
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.