De Bortoli

De Bortoli Deen Vat 9 Cabernet Sauvignon 2020

Name: De Bortoli Deen Vat 9 Cabernet Sauvignon 2020
Brand: De Bortoli
SKU: 9300752010304-2020
Price: 10.99 AUD
Availability: InStock

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Dozen Price: $131.88

RRP: $13.95

De Bortoli Deen Vat 9 Cabernet Sauvignon 2020 from Victoria, Australia – a multi-award-winning wine showcasing intense dark fruit character and fine tannin structure. Crafted by winemaker John Coughlan, this exceptional Cabernet offers immediate drinking pleasure or cellaring potential of 5-6 years.

Appearance

Deep crimson red with excellent clarity and depth.

Aroma

Intense dark fruits dominate the nose, complemented by dark chocolate and subtle hints of dried herb. The aromatic profile reflects the wine's careful maturation in American oak.

Palate

Generous and well-structured, the palate delivers more dark berry fruits with cedar notes and a fine tannin finish. The 2020 vintage produced fruit in excellent physical condition, resulting in balanced ripeness and concentration. Matured for 12 months in a combination of new and older American hogshead and barrique barrels, with a portion in stainless steel vat.

Pairs With

Ribeye steak on the BBQ, ratatouille, grilled red meats, hearty pasta dishes, and mature hard cheeses.

Awards:
Silver Medal – 2025 Brisbane Wine Show
Bronze Medal – 2025 Riverina Open Wine Show
Bronze Medal – 2025 Rutherglen Wine Show

Suitable for vegetarian and vegan diets.

Explore the entire Deen range of wines available here.

✓ Vegetarian

✓ Vegan

Wine Specifications

Variety: Cabernet Sauvignon

Size: 750mL

Region: Yarra Valley

ABV: 14.5%

Vintage: 2020

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Winery & Vintage Info

Winemaking Notes & Vintage Conditions:

The 2020 vintage will be regarded as one of the most eventful on record. Whilst the actual harvest period proceeded without incident, the lead-up to vintage will be remembered as one of the most stressful summer periods. A dry winter and spring established a dangerous bushfire season, though fortunately these fires did not affect the De Bortoli vineyards directly. February and March experienced average temperatures, allowing the fruit to be picked in excellent physical condition with ideal ripeness levels.

Fruit was harvested in the cool of the morning to maximise fruit freshness and preserve aromatic intensity. Upon reception at the winery, the fruit was carefully destemmed into Potter fermenters where it underwent a seven-day fermentation. Pressed off at dryness, a small portion matured in stainless steel vat whilst the remainder aged in new and older American hogshead and barrique barrels for 12 months prior to blending for bottling. This combination of vessel types contributes to the wine's complexity, balancing fresh fruit character with subtle oak influence and fine tannin structure.