Needs time, but is beautiful in its shy, quiet way.
Mike Bennie (The Wine Front)
About The Wine
Josh Cooper is taking some of regional Victoria's best sustainable and organic/biodynamic vineyards and putting them on show.
This, the Doug's Vineyard Pinot Noir, is a beautiful depiction of the finesse and detail that gentle winemaking can create given the right fruit. A small vineyard in the Macedon Ranges, vines only 20 or so years old and producing phenomenal fruit, a young winemaker at the top of his game.
The 2019 is an intricate Pinot Noir, one that deserves contemplation and your finest stemware.
Josh has turned out a very fine release this year, it shows fresh strawberries and some whole bunch spice with uber-fine, mineral tannin. There wasn't much made and it won't be available for long.
About Joshua Cooper
Joshua Cooper is the son of Nelly and Allan Cooper, the founders of the acclaimed Cobaw Ridge winery in the Macedon Ranges.
A young winemaker on the rise, Josh is working with fruit from outside the family plot to craft his own suite of low-intervention wine. The growers he works with from across central Victoria farm with a like-minded philosophy of organic farming and sustainability.
The wines have a delicacy and unforced feel to them. Josh makes only a small amount of each wine and they are in high demand from those who want to get in early on the next generation of Cooper. He is one to watch closely as his own style and craftsmanship continue to evolve.
Macedon Ranges, VIC
From The Producer
Blend : Pinot Noir (100%)
ABV : 12%
Closure : Cork
Drink Until : 2029
Bottle Size : 750ml
Critic Reviews
"It’s a pretty Australian thing calling a wine ‘Doug’s Vineyard’, no fancy domaine this or that or something aspiration. Just a piece of dirt with some vines in it that a bloke called Doug farms in Macedon Ranges, Victoria. This feels like it comes from a ‘Mac Forbes pick’, in that the wine is quite bony, reluctant and tight, lean and lower in alcohol, firm and unyielding in its youth. That being said, it feels like there’s lots of detail in the wine, and, importantly, it sure is vibrant. Scents of wet fern, fresh picked green herb, just ripe cranberries, cardamom and, curiously, Worcestershire sauce. The palate is more straight laced, red cherries, sour-ish though, more of that caradmon and some clove spice, blood orange acidity and something ferrous to close in the whisper of light, puckering tannins. It’s racy and strict, pale in its personality, you could say a little thin, but all the detail is there. Needs time, but is beautiful in its shy, quiet way." - Mike Bennie (The Wine Front)
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