A full sparkling wine; aromas of fresh raspberries and strawberries. Creamy palate; plenty of natural acidity, juicy flavours.
'This super sweet, fruits of the forest-scented, fizzy wine from the legendary Brown Brothers estate is a winner. Drink it with chocolate dipped strawberries for one of the most decadent flavour combinations I have ever experienced.' - Matthew Jukes
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Serve with: A spicy beef curry and basmati rice, or a dessert like fresh berry meringue, double cream and a raspberry coulis. |
Wine Analysis
Alcohol 7.5%
pH 3.5
Acid 6.4g/L.
The Cienna Rosso follows on from the great success we have had with our frizzante Cienna. It is a full sparkling wine which boasts a vibrant magenta red colour and a bubble that almost jumps out of the glass. Fresh raspberries and strawberries dominate the nose along with a distinct leafy note hinting at Cienna’s Cabernet parentage. It has a creamy palate with plenty of natural acidity and juicy flavours reminiscent of summer berries in a glass. Enjoy it young and well chilled.
The Grape Variety
Cienna is an exciting new grape variety bred by the CSIRO Plant Industry by crossing Sumoll, a grape variety from Spain with Cabernet Sauvignon. Sumoll has its origins in the Catalonia region of Spain and is highly suitable for the type of warm, dry growing condition found in many of Australia’s grape growing regions. Cabernet Sauvignon is widely regarded as the King of red grape varieties. Its origins lie in the famed Chateau country of Bordeaux in the south-west of France, where it is the major component in the esteemed red wines of the Medoc region – Claret. This new grape variety combines the best attributes of both parents, producing high quality grapes adapted for Australian conditions.
Technical Information
This wine is made from Cienna grapes grown in Victoria, with most (94%) grown at our Mystic Park vineyard located in the sun-drenched Murray Valley. The fruit was harvested from late March to mid April at baumé levels ranging from 11.6° to 14.9°. Following an initial fermentation to 5% alcohol, the wine was transferred to a pressure tank to ferment through to 7.5%. This ferment in a pressure tank allows us to retain greater levels of carbon dioxide and hence a full sparkling wine. Bottled with an alcohol of 7.5%, a pH of 3.48 and acid level of 6.0g/L.
Serving Suggestions
This lively and vibrant sparkling red wine is great on its own but would also be delicious with a spicy beef curry and basmati rice. Alternatively, try it with a dessert like fresh berry meringue, double cream and a raspberry coulis.
This wine is best enjoyed young and well chilled.
Grilled Pineapple with dulce de leche
Ingredients
1 can sweetened condensed milk,
1 firm pineapple,
50g butter,
Chocolate shavings.
Method
Pre-heat the oven to 180 degrees.
Pour the can of sweetened condensed milk into a shallow glass dish and cover it with foil. Place this dish inside a larger one and fill the larger dish with water to create a bain marie. Place in the oven for one hour.
Remove from the oven to check its progress. The condensed milk should be caramelised and turn a light brown. If it needs more time, stir the milk and place back in the oven, keeping an eye on it at regular intervals.
Keep the dulce de leche warm by the barbecue so that it doesn’t set too solid.
Peel away the outside of the pineapple and cut into rings. If you like, you can use a round cutter to remove the core.
Grill your pineapple to mark on both sides. Place the rings on a dish and spoon the dulce de leche over it and garnish with shaved chocolate. Serve immediately.
Serves 4.
Australian Sparkling Wine Show 2011
[Wed 2 November 2011]
The Brown Brothers winemaking team received further recognition for our sparkling wines earlier this week at the Australian Sparkling Wine Show, with the 2006 Patricia Pinot Noir Chardonnay receiving the trophy for 'Best Traditional Method Sparkling' and then went on to take out the trophy for 'Wine of Show'.
This fantastic result makes a total of 4 trophies that have been received for the Patricia Pinot Noir Chardonnay in the past two weeks. Impressively these trophies include the 2005, 2006 and 2008 vintages - showing the superior wines which we have for release over the coming years.
2005 Patricia Pinot Chardonnay and the Limited Release 2011 Prosecco also both received gold medals at the Australian Sparkling Wine Show. This is the first major award for the 2011 Prosecco.
The 2008 Brown Brothers Limited Release Sparkling Shiraz won a silver medal and the Brown Brothers Pinot Noir Chardonnay & Pinot Meunier NV and the Cienna Rosso won bronze medals.