Cobaw Ridge l’Altra Syrah Pinot 2022


Fragrant, floral and red berry compote. Light, yet awash with flavour and packed with energy. Pure and tangy red fruits of cranberry, raspberry, strawberry, cherry and plum. Salivating. The combination of mouthwatering acidity and fruit, flecked with vanilla bean is scintillating, finishing with lacy, snappy tannins. The best light red we tasted in 2023. Waters Wine Co


This is an Estate blend of 90% syrah made as rose and 8% pinot pressings with the rest Lagrein. A lighter, fresher red emerges, but geez, not without seriousness…

Succulent lighter red of sappy, red cherry, cranberry, faint Aussie bush floral notes. Crisp texture, so damn refreshing, fine, lithe weave of lacy-silty tannins, some pink grapefruit tang and a wash of red fruits and pretty spice through the finish. We drink L’Anglore and such and think the world of it, but here’s that kind of lighter red in spades, in our backyard. Wonderful, complex, compelling lighter red, so frisky and vibrant and so much going on. Wonderful. Winemaker’s Notes


94 Points – Mike Bennie, The Winefront





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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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