De Bortoli Wines Vinoque Yarra Valley Nebbiolo Rosé 2015
- Yarra Valley
The De Bortoli family arrived in Australia in the 1920s and the wine industry have been richer for it ever since. They’ve been at the forefront of crafting brilliant wines and this rosé is a shining example. Sparkling with medals, high point scores and praise from some of the country’s best palates, it’s begging to be cracked on a balmy day with great friends and food. Surely we can twist your arm to join us?
Similar to the De Bortoli’s themselves, nebbiolo is a gorgeous northern Italian import most famous for complex, tannic wines that sing with aromas of roses and tar. While rosé is usually crafted from cabernet, pinot, shiraz or grenache, the natural tannins and lovely characters of nebbiolo make it prime candidate for top quality rosé.
The fruit for this wine was sourced from a single vineyard planted in De Bortoli’s Yarra Valley estate in 2007, and the conditions of 2014 allowed it to achieve great balance and purity. This is a classy and elegant rosé that’s full of savoury, mushroom and mouth filling morello cherry like flavours that lead to a crisp and textural palate. It’s seriously moreish so we suggest you get in quick before we swipe it all for summer.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
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...
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
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.