The 2019 De Bortoli Noble One Botrytis Semillon has opulent layers of stone fruit aromas, citrus zest, honey drenched apricots with hints of nougat and vanilla bean accents from the French oak. A rich texture balanced by sweet fruit and refreshing acidity.
"The grand-daddy of Riverina botrytis wines tastes more elegant, less sweet and more structured than it used to. The lesson is that anything great can always be improved on. The colour is deep golden, the bouquet rich and toffee-like, with some oyster shell/seaside/ozone overtones. Toast and vanilla later – a subtle trace of oak barrel." 96 Points - The Real Review August 2022
"A legendary Australian wine that showcases botrytic fruit, oodles of sweetness and a great capacity for ageing in the bottle. The best this country can do. Lightweight. Yet, of an uncanny intensity. Canned peach, grape spice, tangerine chutney, pineapple chunk, dried mango and citrus verbena. The finish is cloying. This needs age to embed savouriness and further complexity to mitigate it. Have faith." 93 Points - Halliday's Wine Companion, 2023 August 2022
"Deep golden colour. The bouquet is rich and toffee-like, with some oyster-shell and seaside, ozone overtones. Toast and vanilla later—a subtle trace of oak barrel. The wine is quite sweet and fluid, without quite the oiliness of the more heavily botrytised wines. The finish is dried by a touch of tannin. Very attractive and multi-faceted flavours and beautiful balance. A more elegant iteration of the Riverina style." 96/100 - The Real Review, April 2022
The Botrytis Semillon fruit for this luscious wine is harvested from the same couple of vineyards each year, that have proven to produce the best Botrytis consistently year after year. Sourced from De Bortoli's own Estate vineyards and the vineyard of a grower with a long history of supplying De Bortoli’s with fruit for Noble One.
Each year's weather throws a challenge when making Botrytis wines and 2019 was no different, no rain until late March when Botrytis was initiated in the vineyards but it was stalled until late April when we received a deluge of rain and quickly needed to harvest the fruit as the Botrytis spread through the vineyard expeditiously. Harvest took place over a two week period during mid May.
Patience is the key to making a Botrytis wine, waiting for the grapes to be ready to harvest, fermenting the wine, then maturing in barrel for 12 months. At this time we assess each individual vineyard that has been nurtured through this period and blend the very best components to yield a friendship between fruit and oak, sweetness and acidity.
