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"De Bortoli winemaker, Stephen Webber operates on a somewhat contrarian level, so this is not a cuddly Shiraz-Viognier loaded with apricot notes. Instead, it features savory, meaty aromas lifted by peppery elements and black olive, espresso and tart plum flavors. It's medium bodied, firmly structures and should age through at least 2020."
Joe Czerwinski, Wine Enthusiast - USA, January 2011
" Moderately smoke tainted, a factor that is becoming more obvious with time in the bottle. Dull, ashtray-like aromas with some spicey red and black plum/berry fruit precedes a smooth, reasonably long and savoury palate that is becoming more bitter, metallic and smoky as it ages."
Jeremy Oliver, The Australian Wine Annual 2011, October 2010
De Bortoli Estate Grown, Yarra Valley, VIC
Bright red with purple edges.
Fragrant and aromatic with strong graphite and white pepper characteristics.
Rich spicy fruit with dark berries. Integrated ripe tannins, structured palate, supple feel and exotic complexity
2007 was warm giving early development of fruit flavour at balanced alcohol levels. Good rain in late January and a dry end to the season.
Fruit is sourced from three estate vineyards planted in 1987, 1990 and 1994. Vines are cane pruned to 18 bunches per vine and shoot thinned at the 10-15cm stage so that there are no more than 15 bunches per vine. The vines are hand picked into 8kg buckets and transported to the winery. Fruit is hand sorted and a combination of whole bunches, whole berries and crushed fruit is gravity tipped to open fermenters. Viognier (~5%) is sorted and gravity tipped also. The fruit is allowed to ferment naturally with indigenous yeast. Both hand and foot plunging are used to gently extract colour and flavour over 18-20 days. The grapes are pressed and settled for 24 hours before racking to cask (10% new) for mlF and maturation. After 10 months the wine is gravity racked and then bottled.
Alc/Vol : 13.0 % pH : 3.58 TA : 6.0 g/L
This wine will continue to develop complexity for 4 to 8 years in a good cellar.
Slow cooked rabbit stew.
Dry Medium Bodied