Cobaw Ridge Philosophy
' We feel these practices will further our holistic, sustainable, and above all natural approach to grape growing and winemaking, and provide an even greater opportunity for the wines to speak of the land which bore them'.
Alex Foillard [Visiting Winemaker] , Joshua Cooper and Alan Cooper : Flower Day - Syrah Pick 2014
Our wine being allowed to express the season in which it was grown, 100% estate grown made and bottled.
Our commitment to quality in all aspects of vine management and wine making. All vineyard operations performed by the vignerons. Great wine is made in the vineyard, not the winery. Utilising the natural balance of our vines, most more than 25 years of age.
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 to ensure quality. Vertically trained and hand- canopy managed to enhance fruit exposure to the sun and wind so as to reduce diseases and to promote better riper fruit without vegetative flavours. All vines are netted against birds to ensure fruit is in pristine condition.
Hand-picked to respect the integrity of the grape.
Drip irrigation used to water the vines, only used just to maintain soil moisture, depending on rainfall. Enough to maintain the canopy to ensure ripening.
Cobaw Ridge Winemaking Philosophy
Low cropped mature vines utilized. Fruit treated with respect, soft destemming, and membrane pressed, so to ensure full ripe tannins not harsh extractive or over worked. Hand plunged to softly extract maximum colour and flavours.
Small open fermenters used to gain maximum complexity between vats.
The wine allowed to go through full natural malo lactic fermentation in oak the summer following vintage, which produces a fuller softer effect.
All wine matures 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 terrior speak and not the barrel.
With minimal handling pre bottling all the red wine is neither fined nor filtered prior to bottling . No acid additions are required, just low levels of sulphur dioxide at point of bottling. Nothing added, nothing taken away.
All this goes back to good cool climate winemaking. Every thing is done so as to promote and preserve the full integrity of our unique vineyards terrior.