What does liquid gold taste like? Well, like this. Greek yoghurt and honey, explosively juicy stonefruit, mandarin and zippy citrus acidity. It’s a treat for the soul - just the kind of drinking that makes sense in the holiday season. This, and a massive slice of panettone, is sheer heaven!
“Burnished gold. Classic Riverina botrytis semillon - honeyed stone fruit, apricot, baby pine accompanied by strong botrytis notes and lively citrus acid. Drink or keep. Ridiculous value for the complexity and quality. It often out performs its big brother in wine shows too.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
From the producer
Layers of nectarines, quinces, citrus flavours with a subtle hint of nougat nuttiness. Subtle oak interplay adds to the texture and a well balanced acidity gives length and structure to this delicious wine
De Bortoli Wines
Established in 1987, De Bortoli wines has a rich family history that goes back almost six decades when founder Vittorio De Bortoli made his first batch of Shiraz for family and friends in 1928. Originating in Bilbul (Riverina region of southern NSW), it has expanded into the Yarra, King and Hunter Valleys with much success. Proudly remaining in the hands of the third-generation of De Bortoli's, today the winery's operations is overseen by the Leanne and winemaker husband Steve Webber. Focused on producing expressive wines that are first-class in quality and good value for money, the winemaking philosophy is focused on the belief that 'great wine begins in the vineyard' - from adapting sustainable vineyard practices and practicing minimal intervention, the results speak for themselves with a never-ending list of accolades and enviable reputation to match. There's no doubt that two things reign supreme at De Bortoli which have led to their continued success: family and wine. After all, it all began with 15 tonnes of black Shiraz grapes...
Think before you criticise any wine from NSW. Riverina is the heart of the state's wine production, and the aorta is Griffith. Griffith is a very 'interesting town'. Let's just say that if you want an offer that's 'too good to refuse', this is your town. And there may be an abundance of Lancia Thema's, considering how many made it to Australia.Mafioso aside, the Riverina produces some great value vino, and commands 15% of the country's production. Over half of this is exported, and includes botrytised whites and some excellent heavy reds as the staples. Brands such as Cookoothama, Penfolds and McWilliams hinge off this region as the foundation of their winegrape source.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.