Master Coopers - Supplier Spotlight

Beaune, France - California, USA

History

After 36 years of passion and dedication to the cooperage business, in 2014, Vincent Bouchard created his unique recipe for French and American Oak barrels. Using long-term relationships in the industry, years of experience, and his own "savior fair" and palette for what he likes when it comes to oak sourcing, air drying, toasting, and finishing, it was a pleasure and full circle in the industry for Vincent to release Master Coopers. 

Master Coopers - Produit de Bourgogne

Working closely with a selected Beaune-based Burgundian Cooper, with whom he has had the longest relationship, the barrels feature 100% 3-year air-dry French Oak from selected premier forests. They are available in Slow Blue toast for chardonnay and other whites or the Slow Red toast for Pinot Noir and other red varietals. Stylistically, Master Coopers adds length and verticality to the palette but also adds volume and texture. 

Master Coopers USA Oak - Made in the USA

In 2015, Master Coopers started producing American oak barrels domestically to offset sending American oak to France for coopering and then back to the USA. Using a partner cooperage in California, Missouri, and Minnesota (but other forests can also be sourced) oak is steam or fire-bent and toasted to customers liking. The premier Unity barrel represents an extra tight grain selection of Minnesota and Missouri oak. 

Production

What distinguishes Master Coopers is the unique proprietary way the barrels are toasted. The proprietary toasting process is much longer than the traditional toasting time and is done on a lower flame and for an extended amount of time, allowing for deeper penetration. It enhances finesse, elegance, and length on French oak and decreases the presence of whiskey lactones on American oak.After toasting, all barrels are consistently cooled down in an insulated metal box to keep the pores of the oak open and for the barrel to slowly and consistently cool down in the same way you cover a piece of meat with aluminum foil after cooking. 

1% For The Planet Partnership

In 2022, Vincent's son Paolo partnered with 1% For The Planet, an International organization whose members contribute at least one percent of their annual sales to environmental causes. Master Coopers is a proud member of this program and the support its barrel sales provide. One Percent For The Planet members assist nonprofit organizations to protect land, forests, rivers, and oceans and encourage sustainable methods of production. 

Green Cell Foam Eco Packaging

To reduce cardboard and plastic packaging, Green Cell Foam made from U.S.-grown non-GMO cornstarch is used to protect the bilge of the barrel, and paper tape instead of plastic tape is used for securing. After removing the green cell foam from the bilge of the barrel, the green cell foam can be composted, put in a winery's green waste bin, put in between vineyard rows, in the garden, or disposed of via dissolving in water. 

Community Engagement

Volunteer hours in local community environmental efforts can be applied towards members’ 1% commitment. That is why, for the third year in a row, the team at Bouchard Cooperages has gotten out of the office and involved in local state park initiatives.These have included Bothe-Napa Valley State Park, Armstrong Redwoods State Natural Reserve, and this year, Skyline Wilderness Park and specifically the Suscol Headwaters extension to the Park.

Winemaking Style - Master Coopers Produit de Bourgogne

Master Coopers strives for the integration of wood and wine throughout the five stages of tasting: the nose, the front palette, the mid-palate, the finish, and what in Italy is called the "retro-gusto," where the wine comes back after drinking or spitting. The integration is balanced in a way that shows a reverence for fruit and terroir. 

Winemaking Style - Master Coopers USA Oak - Made in the USA

The proprietary toasting process, developed personally by Vincent Bouchard, is much longer than the traditional toasting and done with a lower flame, designed to optimize the essence of American oak while minimizing any undesirable characteristics. This means more subtle oak nuances that lift the fruit and broaden the palate and less aggressive lactones with no overt oak, plank, or dill aromas.