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There's been no shortage of surprises during Victorian harvests in the last couple of years but one of the truly great things to come out of it is the way winemakers constantly adapt and improvise with what mother nature hands them... From great challenges come great opportunities right!
So when our old mate Josh Cooper found himself tasting through incoming fruit he made the decision to saignee (or bleed) some of the just fermenting juice off and make a truly delicious rose. This wasn't just any fruit mind you... It is Josh's long term growers Tristia and John Lakey who look after their Ray-Monde vineyard located on their mixed and regeneratively farmed property in Sunbury.
Used well, the saignee technique is a win-win type deal as far as we're concerned... Josh slightly concentrates and builds depth in the ferments for his Ray-Monde pinot noir and we get a compelling, autumnal and thirst-quenching rose! Think poached forest berries, a shovel of turned earth for savoury tone and a pinch of tannin nestled in late to close out the wine.
It's a compelling drink that in normal Josh Cooper style will have you reaching for thought-provoking adjectives as much as it will encourage you to use the next glass to wash down some sort of snacky cured vegetable or meat. Or better yet if you want to totally complete the 'when it grows together it goes together' loop try a bottle with Tristia and John's mildly spicy Merguez sausages.
About Joshua Cooper Spring Rosé 2021
What Am I?
Pink/Orange, Rosé
Where Am I From?
Australia, Victoria, Macedon
BodyMedium
TypeLo-Fi
DietaryVegan
DrinkabilityContemplate