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Joshua Cooper


‘Shay’s Flat’

Cabernet Sauvignon   |   Western Victoria - Australia


Josh has a distinct soft spot for the Cabernet wines produced in the 70’s and 80’s by the pioneering wineries of Central and Western Victoria, many of which seem ageless even now. The Shay’s Flat Vineyard is situated on an elevated and picturesque ridge in the heart of the Pyrenees. It’s a distinctively Australian setting with the vineyard surrounded by wheat paddocks, native bushland and scrub. The 20+ year old vines are rooted deep into mineral rich shale, quartz and mudstone soils, growing powerful, yet detailed fruit.

Once hand harvested the fruit was entirely destemmed, then partially foot crushed before transferred to open fermenters where it remained for three weeks. The must was allowed to soak until natural fermentation commenced and was then extracted with a combination pumping over, delestage and pigage before basket pressing. Elevage took place in a combination of new Stockinger 300l (30%) and seasoned thin staved Bordeaux coopered barriques for 12 months, before four months in stainless steal after assemblage. The only addition to the wine is a small dose of sulfur.


  • Grapes: 100% Cabernet Sauvignon
  • Vineyard: Landsborough Valley
  • Vine Age: 21-years-old
  • Soil Type: Shale, sandstone, quartz, and clay
  • Viticulture: Certified biodynamic
  • Fermentation: Native - stainless steel fermenters (100% whole cluster)
  • Skin Contact: 50 days
  • Aging: 12 months in Stockinger 300l Hog's Heads (30% new) then 4 months in stainless steel
  • Alcohol: 14.5%
  • pH: 3.9
  • Total Acidity: 5.7 g/L
  • Total SO2: 50 ppm
  • Total Production: 150 cases

Tasting Notes

Deep, dark purple. Reticent on opening, aeration shows intense sour cherry and cassis, mulberry, lavender and black olive with a sweet mint top note and alluring graphite complexity. A compact and palate opens with time to reveal deep dark berry and cherry fruit, before a rumble of fine layered tannin and cleansing acidity with a persistent trial of graphite, dark cocoa and Dutch licorice.

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