Winery - Coldstream Hills
* Expert NoteJanuary 12, 2012
A strong showing for coldstream Hills, with herb and sous bois shadings that give the cherry fruit further depth and dimension. It's medium-bodied and creamy-textured, with a finish that turns darker, adding chocolate notes. Drink now.
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* Expert NoteJanuary 12, 2012
Despite a full, rich texture and mouthfeel and aromas of lime and pear, the flavors contain a vegetal element of canned peas.
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* Expert NoteJanuary 12, 2012
Aromas are fresh and green: grass, kiwi, lime. On the palate, the wine has hints of citrus, green grape and grass flavors. Soft and approachable in feel; doesn't feel as high in acid as many other SBs.
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* Expert NoteJanuary 12, 2012
Citrusy and perfumed, with a bit of tomato-leaf herbalness thrown into the mix, this is a light, rainwater-fresh style of Sauvignon Blanc that needs more concentration and intensity before it can be considered top-flight. It’s a workmanlike effort, but nothing more.
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* Expert NoteJanuary 12, 2012
Grassy and herbal, with grapefruit and a sense of soft, brushed leather. Grapefruit and lime flavors finish long and tart.
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* Expert NoteJanuary 12, 2012
A straightforward, pleasurable wine, where intense vanilla and toast flavors and tropical fruity aromas reign. With a soft, medium-weight mouthfeel, it’s an easy choice for novices and experts alike.
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* Expert NoteJanuary 12, 2012
Slightly smoky and peppery upfront, the 2007 Coldstream Hills Pinot Noir opens on the palate to reveal a velvety texture and flavors of plum accented by hints of coffee and chocolate. Opt for drinking it over the next 2–3 years.
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
Has youthful grapefruit, yellow peach and hay aromas. Sweet fruit nectar—like yellow peach—greets you at palate entry. The wine is round in the mouth but finishes with an odd metallic note. Bring it to the beach, or to your next picnic.
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* Expert NoteJanuary 12, 2012
It’s a just-right Pinot, not too tart, not too big, and not too fruity. Bing cherry flavors are wide in the midpalate, where there’s just enough oak. Oak and earth show on the finish. Definitely food-friendly; try with a mushroom dish, or fleshy fish.
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