Hey folks, been awol…again, but still kicking. Thanks to everyone who’s been checking in and hitting the “like” button on my posts, means alot 🙂 so I took out a little somethin somethin tonight, a little gem from Yarra Valley.

Coldstream Hills Reserve Cabernet Sauvignon 2006

Another side note, please excuse the picture today, I lost the bottle! I know, slack right? Had to scour the net for a half decent pic of this bottle and the fact that the picture changes for each vintage doesn’t make it easier. The bottle is in a bin somewhere so if I am able to source another bottle for a pretty pic, this post will get updated.

Ok, so whats up with Coldstream Hills. Coldstream Hills is a very solid winery out in the Yarra Valley originally (and maybe still) owned and opened up my James Halliday. I bought this bottle a year or two ago where we were served by a guy who we nick named “the white James Earl Jones”. Imagine JEJ saying “PEEE-NO” with that deep deep voice. Great guy. Classic.

The reserve wines are only made in the great vintages of the area. The cab sauv was first made in 1992 sourced from a 2.6 hectare block fermented in new French oak. You can pretty much find all the info you want on google for just click here.  Reserves are usually made to last for about 20 years. I made some chicken scratching on this bottle saying I can keep this till 2018. Lets go!

The nose was not as big and bold as I expected but you can still easily pick up black and purple fruits, think plums and black berries. There is also some mint thrown in there too.  The oak is not very upfront but makes it’s presence known. There is also some sour red fruits and some musk sticks – remember those lollies in the 80’s called “fags”? They are white sticks with a touch of red on one end and looked like cigarettes. There is definitely some of that in there.

The attack on the palate is lean tannins which transitions into lychee skin flavours. Randomly after the wine was all gone, we had lychee for dessert! I quickly peeled off the skin, wiped off the leftover juice and put it in my mouth. It was pretty spot on! The wine has a nice balance here because there is some ripe fruit sweetness with firm tannins and an acid backbone…and hits of dusted mint sugar? Does that even exist?

It finishes very very long, probably because the wine is so concentrated and gives the impression of a heavy wine (though it’s more medium bodied), some residual alcohol in the mouth but just heat and not the unpleasant burn. The tannins are still here and pleasantly tickling the inside of you gums. The sour fruits come in about a  minute after.

A solid, powerful and stong wine. Very ripe and very upfront with some overall softness to it also. It’s also a layered wine if you want to look for it. I think it would go great with big prominent sauces, thinking a garlic or maaayyybe a blue cheese sauce on a juicy steak. Downside is it’s $50 a bottle but it’s quite good. I’m 51% thinking that it’s a bargain buy.

Till next time, lets hope it’s sooner rather than later!

Kenny

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