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Pyrenees, Victoria
The Shay’s Flat Vineyard is biodynamically farmed and situated on an elevated ridge in the heart of the Pyrenees. The vineyard is surrounded by wheat paddocks, bushland and scrub. The 20+ year old vines are rooted deep into mineral rich shale, quartz and mudstone soils. The fruit is entirely destemmed and partially foot stomped and is then transferred to open fermenters with some plunging and pour overs once fermentation has begun. Finally it's basket pressed and sent to old and new barriques for 12 months before a further 4 months in tank to tighten it all up, with a small addition of sulphur at bottling. “Deep, dark purple. Reticent on opening, aeration shows intense sour cherry and cassis, mulberry, lavender and black olive with a sweet mint top note and alluring graphite complexity. The palate opens with time to reveal deep dark berry and cherry fruit, before a rumble of fine layered tannin and cleansing acidity with a persistent trial of graphite, dark cocoa and Dutch liquorice. Please decant well prior to drinking, while cellaring will reveal more nuance and complexity.” - Joshua Cooper. Pair with herbed roast lamb leg or a juicy tomahawk steak.
The Shay’s Flat Vineyard is biodynamically farmed and situated on an elevated ridge in the heart of the Pyrenees. The vineyard is surrounded by wheat paddocks, bushland and scrub. The 20+ year old vines are rooted deep into mineral rich shale, quartz and mudstone soils. The fruit is entirely destemmed and partially foot stomped and is then transferred to open fermenters with some plunging and pour overs once fermentation has begun. Finally it's basket pressed and sent to old and new barriques for 12 months before a further 4 months in tank to tighten it all up, with a small addition of sulphur at bottling. “Deep, dark purple. Reticent on opening, aeration shows intense sour cherry and cassis, mulberry, lavender and black olive with a sweet mint top note and alluring graphite complexity. The palate opens with time to reveal deep dark berry and cherry fruit, before a rumble of fine layered tannin and cleansing acidity with a persistent trial of graphite, dark cocoa and Dutch liquorice. Please decant well prior to drinking, while cellaring will reveal more nuance and complexity.” - Joshua Cooper.
Pair with herbed roast lamb leg or a juicy tomahawk steak.
Varietal / Blend: Cabernet Sauvignon
Decant: We insist!
Closure: Cork
Farming Practices: Biodynamic
Joshua Cooper established his wine operation in 2012 in the Macedon Ranges in Victoria. Born and raised at Cobaw Ridge winery, which was founded by his parents Alan and Nelly Cooper, Joshua was truly destined to make wine, and at under thirty years of age he is well on his way to establishing himself as a leader amongst the next generation of Australian winemakers.
The wines are produced and bottled in the Macedon Ranges from grapes harvested from a prized selection of Central and Western Victorian vineyards. With a focus on Pinot Noir, Chardonnay and Cabernet Sauvignon from significant and historic sites, this is an exploration of his surroundings through wine, made without artifice, to be a reflection of place and season. These grower vineyards are soon to be supplemented by estate grown fruit, with planting commencing 2024 of Chardonnay and Pinot Noir at Stone Hills, Drummond Victoria.
