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Coldstream Hills Sauvignon Blanc 2001
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.
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.
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.
In the Glass
From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.
The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.