Alan and Nelly Cooper established the winery in 1985, planting the first vines on warm northern slopes near the Great Divide at 610 metres above sea level. The estate’s organic sandy soils and pristine location beside the Cobaw State Forest in the Macedon Ranges produce distinctive wines that reflect their unique vineyard site. All wines are 100% estate grown and carefully handpicked and handcrafted with great attention to quality.

Low-cropped, mature vines produce fruit of exceptional quality. The grapes are gently destemmed and membrane pressed to preserve ripe tannins and avoid harsh extraction. Fermentation takes place in small open vats with careful hand plunging to extract colour and flavour while maintaining balance and complexity.

The wine undergoes natural malolactic fermentation in oak and is matured in French barriques for 12–24 months, with around 25–30% new oak to enhance structure without overpowering the terroir. Minimal intervention is used before bottling—wines are neither fined nor filtered, with only small amounts of sulphur added. This cool-climate approach ensures the purity and character of the vineyard are fully expressed.