De Bortoli Noble One 2005

document.getElementById("NoProductImage").innerHTML = ""; Only 6 bottles or less available. James Halliday 94 points!"A rich- round- bordering on fleshy- basket of tropical fruit flavours plus a dash of honey oak totally absorbed acidity spot-on."James Halliday- Wine Companion Website- Tasted Feb 2007.Wine Advocate 92 points!"The 2005 Botrytis Semillon "The Noble One" has nearly 70% botrytis infected fruit. It was aged in French oak- 46% new. Medium gold-colored- it offers an enticing nose of orange peel- tangerine- and candied read more...apricots. Balanced with lively acidity- this vibrant wine has a long- pure finish. It can be enjoyed now but will easily evolve for up to a decade. De Bortoli owns estate vineyards in Riverina- Hunter Valley- and Yarra Valley and produces several tiers of dry table wines in addition to their sweet and fortified dessert wines."eRobertParker.com # N/A Dec 2007.De Bortoli De Bortoli Wines is an exciting- innovative family owned wine company established in 1928. The winemaking team is overseen by third generation winemaker Darren De Bortoli and brother-in-law Steve Webber. This dynamic pair have been responsible for many winemaking developments at De Bortoli. In the early 1980s Darren De Bortoli created the world acclaimed Noble One Botrytis Semillon. Steve Webber established the company's premium Yarra Valley winery in the early 1990s and is also responsible for overseeing the company's King Valley vineyards and Hunter Valley winery and vineyards. De Bortoli Noble OneThe Riverina district - which often enjoys a humid autumn - is susceptible to botrytis cinerea- also known as noble rot. As the mould grows- hyphae (filaments) shrivel the fruit- concentrating the juice- increasing viscosity and imparting new flavours. The spores need approximately 10 hours of humidity for mould to develop. The vineyards- located near Yenda and Bilbul- are planted on medium to heavy clay loams and are managed to ensure a high level of humidity between the vines to promote botrytis. The best sites are found in sinks' where fogs hang around. The highly viscous and sweet juice is first settled and then fermented with specially selected yeasts. The wine is matured in tightly grained French oak puncheons for 12 months. Andrew Caillard MW Australia's pioneering botrytis-affected semillon dessert wine- which since its first release with the 1982 has set a hot pace. Consistency has been remarkable and the forthcoming 1994 release is one of the best ever. From Griffith- whose climate could hardly be more different than that of Sauternes- against which this wine is justly compared. Jeremy Oliver    (hide)

October 2008

We really enjoyed this with a nice blue cheese. The cobination of the two was impressive. By itself, it is very sweet and thick, almost like a honey. Really enjoyed it.

• Tags:
• honey
• thick wine
• great with a tangy cheese

May 2009

No written review

May 2009