The 2018 vintage De Bortoli Deen Vat 8 Shiraz is deep maroon with bright red hues. Aromas of ripe blue fruits and dark chocolate. The concentrated yet supple palate shows more blue fruits, rich chocolate, hints of salt bush and elegantly structured tannin's to finish. Full bodied dry red, ready to enjoy with your favourite steak or roast this weekend.
"De Bortoli Deen Vat 8 Shiraz 2018 showcases complexity beyond its price point and is a drop that defies expectations. Drawing its fruit from the Heathcote and Hilltops regions, it packs a generous middle palate of sweet fruit and oak. At a score of 93/100, it stands tall among its peers, defying conventions of affordable wines.
This is a wine that defies the normal thinking for these value for money wines in that even after five years it is still holding onto its youth. In fact, it is starting to develop a level of complexity you don’t normally expect at this price point. The fruit for this excellent shiraz comes from the Heathcote and Hilltops regions. Has a distinctive ironstone thread with a soft and generous palate. Delicious, sweet fruit supported by a little oak. This has some extra time, and it is absolutely on song for this style of ready to drink wine." 93 Points - Ray Jordan, Ray Jordan's Top 100 Red Wine, Jul 2023
“With super smooth tannins and good balance, this is an extremely drinkable wine, delivering staggeringly good value for money.” 95 Points - Jonathan Leeming, The Shiraz Tasting, Sep 2021
Deen De Bortoli was one of true visionaries of the Australian wine industry. He was at the forefront of innovation and made wine for the people. The Deen Vat Series range is a true reflection and tribute to Deen himself.
Fruit was selected from a number of different vineyards in the Heathcote region by the Winemaker and harvested when the flavour and tannins were ripe and sugars at their optimum.
2018 saw a cooler and a slightly wetter than average winter, vineyards experienced regular rainfall and warm temperatures throughout the spring which was then followed up with a warm and dry summer with generally lower yields and great fruit concentration.
Vineyards are carefully selected for a balance of fruit weight and ripeness. Harvest is carried out in the cool of the morning. Fruit is then carefully destemmed into Potters and fermented at 25-30°C over 7-8 days. Pressed, racked and matured in new and older hogs head barrels for 12 months. Approximately 30% was kept in tank to retain those lovely fruits to blend with the oak matured portions.
