Semillon Riverina New South Wales
De Bortoli can proudly claim to have written the book on Australian dessert style Semillon. Each year, the award winning team singles out the most appropriate parcels of Semillon, where the best conditions exist to let grapes hang on the vine until they have been affected sufficiently by Botrytis cinerea. The desired levels of noble rot are achieved through a painstaking course of hand pickings over a period of several weeks, performed ceremoniously each vintage around the shortened daytimes of a winter solstice.
It has taken decades to establish and cultivate Australia's finest Botrytis affected vineyards, De Bortoli are now custodians of one of the world's great endowments in dessert wine viticulture. Grapes are harvested through a schedule of individual pickings, determined by the progress of berries as they become affected by Noble Rot. Fruit is brought to the Bilbul wineworks in timely fashion, crushed and fermented at temperatures between 13°C and 15°C over a period of four to eight weeks. Batches from each vineyard are separately handled, some components are treated to oak vinification or maturation, a sizeable portion remains refreshingly unwooded. Alcohol 10.5%
Deep straw yellow hue. The nose has fresh lifted aromatics of citrus with peach, apricot and subtle vanillin oak. An elegant wine displaying citrus, peach and apricot fruit characters, a touch of vanillin oak with a refreshing acidity that gives the palate wonderful length and balances the sweetness. A match to fine cheese, fruit bread and desserts.