CSB - Michael Cooper - Wine

Weekly wine chinwag. 

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Episode Transcript

Speaker 1 (00:00):
The latest from the land and just great rock. It's
the Country Sport Breakfast with Brian Kelly on Gold Sport,
your home of live commentary.

Speaker 2 (00:18):
Chatting Why Now with the Mike good Cooper, who joins
us on the show this morning Morning. Michael, Good morning, Brian.
A lot of wineries around this time are now celebrating
anniversaries and it all ties into when what people went
out ten twenty years ago and bo wineries. Is that right?

Speaker 3 (00:34):
Well, I think that's exactly right. There was a real
flurry of expansion in the wine industry. I've checked the
figures just to make sure that my kind of recollection
is sort of accurate, And basically it really started in
about nineteen ninety. You know, if you were kind of
middle class and you had your heaps of spear cash
or something, and you were looking to do something exciting,

(00:56):
and you were maybe in your forties and had good income,
and let sleep into the wine industry and make lots
of money because it's really fashionable. And so hundreds of
people went out there, boughtland, planted vineyards, and launched their
wine brands between say nineteen ninety is slowed down in
about two thousand and five, that went from two thousand

(01:19):
and five onwards, the national vineyard area kept increasing, but
there was a real slow down in the number of
people jumping out there and establishing their own winery. And
so what's happening now we're sort of twenty thirty years
down the road from then, and so what I notice
is that a lot of these smaller or even medium

(01:39):
sized wineries, they are currently celebrating their twentieth anniversaries or
even their thirtieth anniversaries, and they're tending to do it
by doing it by sort of releasing some of their
old vintegers. And the idea is to demonstrate, if possible,
that their wines are world worth keeping and in fact

(02:00):
improve with say maybe ten years or more in the
seller cool.

Speaker 2 (02:05):
All right, so what's the winery today, then they'll be celebrating.

Speaker 3 (02:09):
Well, this week, let's talk about dog Point Vineyard. Now.
They released their first wines, Brian, in two thousand and four,
and when they did, there was high expectations because the
founders were for many years senior members of the team
at Cloudy Bay. And so we're talking about Ivan Sutherland,
who's actually an Olympic medal is growing and a significant

(02:33):
landowner in Marlborough and also an expert viticulturist, and his
winemaker James Healy, who had a background of working for
many years at Corbyn's. So both of them were at
Cloudy Bay for many years. And then when they turned fifty,
I remember they told me, they said, hey, it's now
or never. So twenty years ago when they were turning fifty,
they said, right, we're setting up our own winery and

(02:57):
that was dog Point Vineyard, and so they sent me
three vintages of each of their wines. They're so blong,
their doll Point section ninety four which is their Okage
Sovinyon Blong, and the Chardonnay and their pen Y nice.

Speaker 2 (03:15):
All right, so how do you rate them?

Speaker 3 (03:17):
Well, the thing is just imagine Marlborough Sauvignon Blong. People
used to think it was best consumed by Christmas. You know,
picked the grapes in April, and you know it was
a sort of here today, gone tomorrow wine in many
people's eyes decades ago. So that's why it's really amazing

(03:39):
to look at what happens to dog Point then Yard
sogn On Bloc if you keep it so right. Now
they're releasing the twenty twenty four. It's very aromatic. It's
got deep, vigorous flavors of passion, fruit and lime. It's crisp,
and it's just full of youthful bigo. Okay, so that's
sort of pretty much what we expect right now. They
sent me the twenty fourteen, which which is now what

(04:01):
ten years old, And what you notice is when you
when you drink it, it's a lot more relaxed than
the twenty twenty four. It's just softened with time, but
it's still lively and now it's got additional complexity coming
through from that lengthy bottle age. But the amazing revelation

(04:23):
was the Debu vintage from two thousand and four. So
that's now what more than twenty years old, only on blond.
So what's it like. It's the color is sort of
light green gold. It's fleshy, it's rich, it's rounded, it's
got sort of hints of toast and honey. It's certainly
ready to roll, but there's absolutely no rush. I mean,

(04:45):
if I had, you know, a dozen bottles of that,
then you know, I'd probably be opening a bottle of
month over the next sort of year. But it proves
that even soviny on blonde from Marlboro can age racefully
for twenty years.

Speaker 2 (05:02):
Yeah, it's amazing.

Speaker 3 (05:03):
Yeah, But I think if the other one I'll mentioned
perhaps is the Peano nor because that's where it really
goes from strength to strength. Like listeners if they want
to can buy right now the Dog Point Vineyard p.
Twenty twenty two, which is already very approachable. But if
the twenty fourteen I tasted, that's now a drink now

(05:25):
or cellaring proposition. But the two thousand and eight is
the one that's probably in full stride at its peak.

Speaker 2 (05:33):
Wow.

Speaker 3 (05:33):
Really, it's got a lovely array of plumberry, spice, licorice,
nut flavors. It's got everything you could look for in
a glass of peano and no R And it's from
two thousand and eight, So what it's twelve sixteen years old.

Speaker 2 (05:48):
It's a bit of me that one imagined that would
taste beautiful.

Speaker 3 (05:51):
Oh it certainly did. In fact, you know, I must admit,
you know that's slid down very easily and quickly.

Speaker 2 (05:59):
I'm looking forward coming to a meal for a meal
at your place with all these fine wines. Michael. It's
great to chat and we'll do it again next week.
He's a man that's got the best job of the world. Really,
people send of wine to drink job. Michael Cooper here
on the Country Sport Breakfast