These bright wines from Brown Brothers were (literally) made for the ice bucket.

We love a wine that does what it says on its label. Exhibit A: The Brown Brothers Cienna Juicy Red. We’re also partial to a fresh twist, so when a new release like the Cienna Velvet Chocolate comes along, we’re all in. This slightly spritzy red is all fruity berry flavours with a lick of smooth chocolate (yes, really), and, like the original Cienna, it shines when it’s served cold.

Intrigued? You should be. And if you’re yet to embrace chilled reds, these are absolutely the wines to pop in the fridge to see what all the fuss is about.

Pouring a chilled glass of Brown Brothers Cienna Juicy Red into a glass in ice

Why do we chill red wine?

For anyone newer to chilled reds, the concept might seem a little confronting, but they can be some of the most refreshing and rewarding wine styles out there. That’s especially true if you’re already keen on flavourful rosés. Chilled reds don’t all need to be super cold, though – a quick stint in the fridge or an ice bucket can be all a bottle needs – but some styles sing when well-chilled, so see where your own preference lies. As for when to serve a chilled red, it can make the ultimate addition to a long lunch with friends on a sunny day, and it’s the perfect pick for dinner on a balmy night. Of course, you can drink chilled reds year-round (and we’re all about it), but they come into their own in the warmer months.

The trick, however, is not to chill just any old red wine. Forget your favourite brooding shiraz or structured cabernet – for a red wine to taste its best at a cooler temperature, it needs to tick a few boxes. For starters, the ideal red should have soft tannins, if any, and minimal oak influence because these traits can feel firmer with each sip once the wine is cold. Bright fruit flavours are also key – these will often taste even brighter at cooler temperatures – while a lower alcohol content and lighter body also help. And that’s exactly where the Cienna Juicy Red and Cienna Velvet Chocolate come in.

What is Cienna?

Cienna is a variety unique to long-time Victorian family winery Brown Brothers, and it’s a cross of two grapes – cabernet sauvignon and the lesser-known Spanish variety sumoll. Cienna was created by the CSIRO more than 50 years ago, and being easy to grow and resistant to many diseases that can affect a vineyard, it’s since proven a reliable and hardy addition. With a naturally high sugar content and low ABV (it clocks in at 8.5%), Cienna makes a lovely, balanced, sweet style of wine that also has good acidity with a slight spritz on the finish. You can’t miss its vibrant ruby colour, and with its cherry, blackcurrant and plum notes, it nails the light, easy-drinking fruity brief.

The Brown Brothers Cienna Juicy Red with a glass of wine in an ice bucket

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Brown Brothers Cienna Velvet Chocolate on ice with the Cienna Juicy Red

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What does the Cienna Velvet Chocolate taste like?

Just like the original Cienna Juicy Red, the Cienna Velvet Chocolate brings all those same fresh berry flavours, balanced sweetness and juicy mouthfeel, but it delivers it all with a distinctive core of chocolate running through to the finish. It’s a surprisingly moreish combination that, despite how it all sounds, is never actually too sweet. Like the Cienna, it was designed to be chilled, and, thanks to that trademark acidity and spritz, it’s bright and super refreshing.

How to serve Cienna

The two Cienna wines can be enjoyed proper cold – as in, fridge cold – so there’s no need to fuss over temperatures here. Both wines are great picks to keep in the fridge for impromptu catch-ups, especially when the sun’s out, and they’re great with food. Both wines slot right into spicy meals, with their fruity sweetness offsetting chilli nicely, and they’ll be right at home next to charcuterie, barbecued meat and veg, and all sorts of snacks – cheeses included. They can also pair beautifully with a range of desserts, or you could even use a splash of either wine in your favourite dessert recipe – think poached pears, brownies and chocolate cake.

If you’re keen to enjoy these wines in different ways, the Cienna Juicy Red and Cienna Velvet Chocolate each make a great wine base for Sangria – Brown Brothers suggests adding ginger beer, plenty of ice, pomegranate and fresh mint, but throw in your favourite fruits and soda, and you can’t go wrong. And don’t sleep on these wines as cocktail bases, either. Sub them for sugar syrup in a traditional Sour cocktail, mix them in equal parts with cola for a Kalimotxo, or serve them as a simple Spritzer.