Joshua Cooper Early Release Rose 2025

Inspired by the great, age-worthy and serious rosé wines of the south of France (Clos Cibonne, Chateau Simon and Domaine Tempier), this interpretation is barrel fermented in large old French oak, then lees aged for 11 months, creating a wine of freshness, 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, 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 structure and savouriness.  A wonderful food wine, and one that will also gain in complexity in the medium term.

“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