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Flat front label of wine
Flat front label of wine

Coldstream Hills Briarston 1996

Bordeaux Red Blends from Yarra Valley, Australia
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    Winemaker Notes

    Colour: medium red-purple.

    Bouquet: The bouquet shows a mix of redcurrant, cassis, olive and cedary French oak.

    Palate: The palate is typically soft, with a mix of sweet berry and more minty/olive-like flavours. Fine, subtle tannins ripple through the gentle but long finish.

    Critical Acclaim

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    Coldstream Hills

    Coldstream Hills

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    Coldstream Hills, Yarra Valley, Australia
    Coldstream Hills was established in 1985 by James and Suzanne Halliday. From its initial vintage of 450 cases it has grown to become one of Australia's leading small wineries, its wines sold in some 16 countries and a reputation out of all proportion to its size.

    Situated in the cool and beautiful Yarra Valley, about one hour's drive east of Melbourne, its steep, close-planted vineyards have become a signature of the region. So too have its wines (most notably Chardonnays and Pinot Noirs) which reflect a climate cooler than Bordeaux and a little warmer than Burgundy.

    France too provides all the oak barriques (1500, but increasing year by year) and no small amount of inspiration for the winemaking team of James Halliday and, Paul Lapsley.

    The wines are quite literally, hand made, mainly using small open fermenters (of three to four tonnes capacity) for the red wines, while the white wines are barrel fermented. Notwithstanding the increasing production, there has been and will be no significant change in the winemaking techniques or philosophies inherent to Coldstream Hills.

    These techniques are directed to making wines, which are characterised by elegance and finesse, by silky supple texture, length of flavour, subtle oak and the ability to develop extra dimensions of complexity with bottle age. These are not weighty, extractive, tannic or alchoholic styles, however impressive well made examples of these may be.

    Yarra Valley

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    As the most important area of wine production in Victoria today, the Yarra Valley is most popular for its Pinot noir and Chardonnay, which account for over half of vineyard acreage. A gentle, rolling and rural region alongside the Margaret River, the Yarra Valley has a cool maritime with a lengthy growing season, perfect for these cool-climate varieties.

    The warmer, Lower Yarra Valley in the north has sandy loam soils and produces a plush and fruity Pinot noir. The cooler, higher-elevation Upper Yarra Valley in the south has the soils composed of younger, red basalt and produces more angular and mineral-driven Pinot noir.

    Yarra Valley Chardonnay is among the best in Australia. The modern style is stony and flinty rather than fat and tropical. Malolactic fermentation is rare, but while barrel fermentation is common, barrel maturation is restrained to preserve the floral aromatics and fresh citrus flavors for which this area’s Chardonnay is so appreciated. The best Yarra Valley Chardonnays display brilliant acidity, leesy characteristics, sweet citrus, stone fruit and flavors of ginger and spice.

    Shiraz and Cabernet find success in parts of this region as well.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

    PBC1931146_1996 Item# 13684