Wine stored in a bottle gets better with age, whereas a message sent in a bottle is the best way to avoid exorbitant stamp prices. Empty your own glass envelopes with today’s Groupon: for $79, you get a wine-appreciation-and-tasting class (a $75 value) and two bottles of wine (a $66 value) at Coterie Cellars (a $152.63 total value including tax). Classes are normally held Thursday evenings from 7 p.m. to 9 p.m. but additional dates will be scheduled by the winery if needed.
Coterie Cellars gathers juice-making specimens from local vineyards in the Russian River Valley, the Santa Lucia Highlands, and Fiddletown. All of these vineyards practice sustainable viticulture, while Coterie Cellars employs nonmechanized techniques throughout the winemaking process. During wine-appreciation-and-tasting classes, 12–20 sipping students are tutored by owner and winemaker Kyle Loudon in the cellar, against a backdrop of refined grape-juice-filled barrels. The two-hour libation lecture covers the winemaking process; the art of balancing fruit, acid, alcohol, tannin, and oak flavors; the anatomy of wine labels; and more. Throughout the session, guests also get a chance to taste the wines and learn about how to pair wines with food while transforming oafish sloshing into an artful swirling technique.
Included in today's deal are two bottles of the cellar's creations—a 2008 pinot noir from Saralee's Vineyard and the Casatierra Vineyard's 2008 syrah. Plus, guests can also purchase additional vintages for 15% off. Get today’s deal and share the fermented grape-juice magic with someone you love or someone you want to love you. Click here to secure your spot at the head of the class within 21 days of purchasing your Groupon.
Coterie Cellars believes part of wine's beauty is tasting the fruits of a tiny parcel of land captured at a certain moment. To that end, they aim to interfere as little as possible in the grape-to-bottle process. In their California vineyards, they harvest and sort clusters by hand and ferment their wines in small batches—red wine in small lots, white wine in individual barrels. They punch the grapes down by hand, using gravity to move wine through the system with as little fining and filtering as possible. The result: bottles of wine named for the vineyards where all of the grapes are grown.