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Why do we love this case?

“Well done De Borts, you are doing heroic work with your exceptional suite of sweeties.” This is the message from Matthew Jukes to De Bortoli after tasting the ‘13 vintage of the Noble One, and he’s right on the money. These semillon are made with botrytis, or noble rot, on the vines, which concentrates the sugar and acidity in a grape giving you a much more intense wine with beautiful orange and marmalade complexity. The result is a delicious, rich, syrupy dessert wine and you can sample three of the best right here.

Each case contains two of the following:

De Bortoli Noble One Botrytis Semillon 2013 - 500mL

This ‘13 vintage continues De Bortoli’s epic range of sweet dessert wines. It was listed in Matthew Jukes’ 100 Best Australian Wines, with Jukes calling it “a marmalade-soaked, syrup-drenched wine with an aftertaste which lasts for a month.” Christ almighty, those are strong words. Halliday gave it 95 points thanks to a “tsunami of luscious honey crumble as it enters the mouth,” while it has also picked up six trophies and 14 gold medals. It is truly, as Jukes says, “heroic work” from De Bortoli.

De Bortoli Noble One Botrytis Semillon 2011 - 500mL

This offering from De Bortoli, according to Jeremy Oliver, is “a very complete, luscious and supremely sweet dessert wine.” He gave it 95 points, as did James Halliday, thanks to its lemon meringue, apricot, peach and honey notes with sweet vanilla oak. It finishes with “exceptional balance and freshness,” and has also received 92 points from Wine Spectator and four gold medals in its short, sweet, delicious lifetime.

De Bortoli Noble One Botrytis Semillon 2010 - 500mL

De Bortoli’s premier sweet wine here mofos, with a nose of marmalade and hints of almond and vanilla. Butterscotch and honey work with the oak to create a wine that perfectly balances sweetness and acidity. It picked up 94 points from both James Halliday and Eat Magazine, as well as 92 from Jeremy Oliver, a trophy at the Adelaide Wine Show and four gold medals. So you know, it’s doing okay, I guess.