Sparkling wine launched by Brown Brothers

Brown Brothers, the Australian family winery, has launched the first sparkling wine to be made from the red grape Cienna.

Cienna is a grape variety bred by the CSIRO Plant Industry by crossing Sumoll, a grape variety from Spain, with Cabernet Sauvignon. This unique variety thrives in the warm, dry conditions in Australia and combines the best attributes of both parent varieties which helps produce its vibrant, magenta red colour. On the nose, the Cienna Rosso emanates fresh raspberries and strawberries, along with a distinct leafy note which hints at the Cabernet parentage. It has a creamy palate with plenty of natural acidity and juicy flavours.

Cienna Rosso is available from September in Australia and Makro stores thoughout the UK (£8.99).

The wine has been launched to capitalise on the success of the frizzante Cienna, a varietal exclusive to Brown Brothers that has proven to be one of the company’s most popular wines in the UK. This new style will allow Brown Brothers to carve out a niche category in the UK, by targeting consumers that already have an affinity with fruity styles of sparkling wine.

Gail Gilbert, European sales and marketing manager for Brown Brothers, says: “We are excited about adding the Cienna varietal to our innovative wine portfolio in Makro. Based on the feedback we have had to date, including at the World Class Australia Annual trade tasting, we are confident that the new Cienna Rosso will be a hit with consumers in the UK market.”
The new addition complements Brown Brothers sparkling range that currently comprises Zibibbo, Zibibbo Rosa and NV Pinot Noir, Chardonnay & Pinot Meunier.

Brown Brothers: is one of the longest-established wineries in northeast Victoria and one of Australia’s best-known and most innovative producers. It remains 100% family-owned allowing the Browns to focus on their passion for winemaking, much of which involves development of and experimentation with new varietals.

Technical Information: Cienna Rosso is made from Cienna grapes grown in Victoria, with a large portion (70%) grown at Brother Brothers Mystic Park vineyard located in the sun-drenched Murray Valley. The fruit was harvested from mid-March to early May at baumé levels ranging from 12.2˚ to 13.8˚. 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 Brown Brothers to retain greater levels of carbon dioxide and hence a full sparkling wine. Bottled with an alcohol of 7.5%, a pH of 3.35 and an acid level of 6.1g/L.

1 September 2010 - Felicity Murray