Apicio Balsamic Vinegar

In the late 1990's owner Dr. Robert Gross fell in love with barrel aged balsamic vinegar. What began as simple curiosity with the product eventually led to several trips to the balsamic vinegar capital of the world:

Modena, Italy. Like Burgundy to Pinot Noir producers, Modena has a rich history with balsamic. It was during these visits to the various producers throughout Northern Italy that Dr. Gross asked the question, "Why is no one trying this back home?'

The answer was the barrels. Exportation of the infamous barrels, which give aged balsamic vinegar its unique flavor was limited. After some convincing Dr. Gross was able to obtain a set of barrels made by the well known manufacturer of balsamic barrels F. Renzi of Modena, Italy. With barrels finally stateside Dr. Gross went to work on his creation.

Following the 2000 crush at Cooper Mountain Vineyards 150 gallons of a blend of Chardonnay and Pinot Noir juice with a high concentration of sugar was placed in stainless steel tanks and brought to boil for almost three days. It is during this phase that the yeast transformed the sugar and produced alcohol. During the second stage of the alteration acetobacteria dominated the process by creating acetic acid, beginning the formation of the balsamic vinegar. After the boiling process the product went into the first of a series of barrels for the “ageing” process, in which the acidic acid is gradually oxidized. The five different wood barrels used during the ageing stage were Oak, Chestnut, Mulberry, Cherry, and Robinia. During the winter, as the balsamic condensed the product was moved into different barrels along the battery. After 8 years of this process the final product remains in the Apicio bottle. As Dr. Gross explains "It was a labor of love."

"After Charming some barrels out of F. Renzi, ,master cooper for Modena's top balsamic-vinegar producers, Oregon vintner Robert Gross started turing some of his organically grown pinot noir and chardonnay into vinegar. Aged six years the first release doesn't have the sweet, complex thickness of Italy's best aceto balsamico tradizionale, but it does have a rich, fruity savor and warm, woody tang to dress up winter salads, sprinkle over porcini risotto or mix into sweetened ricotta for dessert." -Tara Q. Thomas, Wine and Spirits Magazine, December 2007