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De Bortoli

De Bortoli The Estate Vineyard Gamay Noir 2025

De Bortoli The Estate Vineyard Gamay Noir 2025

Regular price $19.99
Regular price $22.99 Sale price $19.99
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Dozen Price: $239.88

RRP: $24.95

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The 2025 De Bortoli The Estate Vineyard Gamay Noir from Yarra Valley, Victoria, is a bright and elegant expression of this classic variety, showcasing exceptional fruit purity.

This vibrant wine displays a luminous ruby-red colour with purple highlights. The nose reveals an expressive bouquet of fresh blueberry, raspberry, and dark cherry, complemented by delicate violet florals and subtle earthy undertones. A hint of white pepper adds aromatic intrigue.

On the palate, the wine is beautifully balanced with fine-grained tannins and refreshing acidity. Concentrated flavours of blue fruits dominate, whilst nuances of cranberry and subtle spice provide complexity. The texture is silky and opulent, with a medium body that leads to a persistent, elegant finish.

Crafted by De Bortoli, one of Australia's most respected family-owned wineries, this Gamay Noir from The Estate Vineyard range demonstrates the cool-climate excellence of the Yarra Valley. The 2025 vintage offers immediate drinking pleasure with its bright, food-friendly character.

Pairs With

This versatile Gamay Noir complements roasted chicken, duck breast, mushroom risotto, charcuterie, or soft cheeses like brie. Also excellent alongside salmon, pork tenderloin, or light pasta dishes with tomato-based sauces.

✓ Vegetarian

✓ Vegan

Wine Specifications

Variety: Gamay Noir

Size: 750mL

Region: Yarra Valley

ABV: 13%

Vintage: 2025

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Winery & Vintage Info

The De Bortoli Yarra Valley vineyards were first planted in 1971 and through careful expansion and thoughtful replanting, we have introduced new and exciting varieties like Gamay.

2025 was warm and quite dry. The lighter reds like Gamay show bright fruit characters, silky tannins and lovely texture.

Fruit was hand harvested and hand sorted. A combination of whole berry 80% and whole bunch 20% is tipped into open fermenters. 15-18 days of maceration and fermentation with wild yeast. Pressed, settled overnight and then filled to barrel by gravity.

The wine will continue to develop complexity and interest with good cellaring for 3-5 years.

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