The silky and richly textured palate is well balanced with the fruit, acid and an excellent tannin profile all in harmony. A long and persistent finish. Excellent cellaring potential.
TheCooper Burns Shiraz fruit for this wine has been selected from 3 separate vineyards located at the northern end of the Barossa Valley. Tended by the Kalleske family, these vines are typically planted in brown loamy sand to clay loams over deep red clay. Being at the northern end of the valley, these vineyards are subject to a harsher, drier growing season than their counterparts in the southern areas of the Barossa Valley. Accordingly, the ‘terroir’ of these 3 vineyards lend themselves to low yielding, intensely flavoured fruit with strong tannin profiles.
The fruit is gently destemmed to open fermenters. Hand pumpovers 2 to 4 times daily ensure maximum colour and flavour extraction. After fermentation, the wine is gently basket pressed to a combination of new French oak hogsheads and seasoned oak. The wine matures gracefully in the temperature controlled barrel store for 20 months before bottling without fining or filtration.
Cooper Burns Shiraz 2012 -93 POINTS – Stylish rendition of Barossa Shiraz here. Perfumed, black fruit and boysenberry, brown spices and a bit of chocolate and mint. Medium bodied, flood of sweet fruit, supple fine grained tannin and even acidity – very well balanced – has finesse, yet delivers the big Barossa hit. Silky length with toast and dried herb to close. Really one of those 93.5 point wines where you could round up, or down, depending. Gary Walsh, The Wine Front, April 2014
James Halliday – 2011 Wine Companion – Cooper Burns is a winemaking partnership of Mark Cooper & Russell Burns, dedicated to producing tiny amounts of handcrafted, small batch, artisan wines from the Barossa Valley. We aim to make wines with soul, individuality and personality that express the qualities of the vineyard, vintage and passion that went in to making the wines.