With 97 points from Suckling, the top-rated of any of Cooper’s wines to date:
This wine is bold, commanding and so packed with information and vivid structural definition. It has a level of intensity that is just so more-ish. The fruit sits in the pear, tangerine, grapefruit and lemon zone and there’s an overlay of savory honeysuckle, almond bread and nougat with intense, fleshy depth, underpinned by salient acidity that rips the finish in electrifying style. Such deep flavors. Really impressive. Drink or hold.
Australia’s Winefront agrees:
Beautiful wine, sleek and slim, lemon curd meets green apple, strong talc-like mineral characters, jasmine and frangipani floral notes, faintest salted nutty savouriness in the mix. Rolls epically long, so perfect, so clean, so fine, lots of good inward concentration, general sense of vitality and energy. Brilliant wine.
Cooper describes this very special vineyard like this:
Hand harvested from 36-year-old vines on the historic old “Portree Vineyard,” one of the originals of the Macedon Ranges. A late ripening, windblown site at nearly 2,000 feet altitude, at the Eastern extremity of the region, just outside township of Lancefield. Unusually for the Macedon Ranges the soils are Cambrian intermixed with patches of granite. Ben Ranken and his wife Sally Richardson have owned the vineyard since 2014, lovingly nurturing it back to its full potential and renaming the property “Wilimee” under which they label their own wines.
