Additional information
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Cobaw Ridge Grenache 2022
$70.00
From the Shay’s Flat vineyard in the Pyrenees. Some of you may be acquainted with Josh Cooper’s Cabernet Sauvignon from the same vineyard, a great site, no doubt about it.
Immediate appeal, with the most gorgeous aromatics of lavender, rose, violets, dark cherry, kirsch, blackberry, blackcurrant, pink peppercorns, blueberry and cola. Medium to full bodied. Succulent and fleshy with a silken glide. Sweet fruit, savoury notes and mineral tannins dance the perfect tango. Bay leaf, black olive, clove and tobacco infused tannins. Very long, the fruit, just drips off the tannins and the acidity is buoyant and folded in, rather than a statement in itself. I couldn’t have imagined a better wine, and I would drink this over anything coming out of South Australia. Victoria is most definitely Australia’s most exciting wine State, turning the tables on old assumptions and crafting new modes of classicism. One of my favourite wines of the year. Waters Wine Co
95 Points – Mike Bennie, The Winefront
Producer Profile
Cobaw Ridge Winery was established by Alan and Nelly Cooper in the Macedon Ranges in 1985. It was the first certified organic and biodynamic winery in the region and this is at the heart of the Cooper’s winemaking philosophy – it’s all about the fruit.
The vines are rooted in granitic sandy soil, positioned in a natural amphitheatre 610 metres above sea level. Over the years Alan’s winemaking approach has become more and more minimalist. No cultivation mid row, maintaining the natural grasses by slashing and giving back organic material to the soil.
The vines are rigorously hand-pruned to reduce crop level and ensure quality – vertically trained and managed to enhance fruit exposure to the sun and wind, reduce diseases and promote better, riper fruit.
The grapes are handpicked, destemmed and soft-pressed to ensure full ripe tannins. Hand plunging is used to extract maximum colour and flavour. All wines mature in barriques for 12 to 24 months, with the introduction of 25 to 30% new barriques each year. Not too much new oak so as to let the terrior speak and not the barrel. Sulphur is the only addition.
In Alan’s words, “Everything is done so as to promote and preserve the full integrity of our unique vineyards’ terrior.” These are some of the Macedon’s very best.
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