“Winemaker-of-the-moment Josh Cooper says his love of the very pale, textural rosés of Clos Cibonne in Provence inspired him to produce a rosé of his own. I can understand: I first tasted Clos Cibonne on a romantic holiday in Paris, and it became my favourite rosé too. As Cooper can't use the ancient Provencal grape, tibouren (the variety isn't grown in Australia - yet), he instead sources merlot, cabernet sauvignon, shiraz and cabernet franc from vineyards in central Victoria and ferments the juice - after a short period of contact with the skins - to produce this great interpretation of the style.
Very pale indeed, just a hint of bronze, with intriguing fruity and savoury aromas - small red crunchy berries, some floral characters, a touch of vanilla - then a textural, dry, even mineral-laced mouthful, finishing tangy and refreshing. A serious rosé that will develop more savoury complexity over the next few years in the cellar.”
- Max Allen, Australian Financial Review
6 February 2024
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"It's soft, but not flabby, instead a coolness to its fringes that hold all the bright fruit, creamy, nutty elements, sweet spice and light, herbal elements in. Slips along the palate so gently, yet delivers plenty of character and good intensity for the style ... Brilliant." (94 Points)
- Mike Bennie, The Wine Front
16 February 2025
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Inspired by the great, age-worthy and serious rosé wines of the south of France (Clos Cibonne, Chateau Simon and Tempier), our interpretation is barrel fermented in large old French oak, then lees aged for 11 months, creating a wine of depth, complexity and character.
A blend of Merlot, Shiraz, Pinot Noir, Malbec and Cabernet Sauvignon. Orangey salmon in colour, it offers exuberant aromatics of raspberry, cranberry, green almond and peppery spice and a subtle stoney complexity. The palate is crisp, yet concentrated, full of bright, spicy red berry fruit, creamy, lees derived complexity and feathery tannins adding complexity and savouriness.
A wonderful food wine, and one that will also gain in complexity in the medium term.