In my previous post, Botrytised Dessert Wines: Part 1, The Alchemy Process!, I mentioned how important climate was for activating the dormant spores of botrytis cinera on the grapes to create the noble rot that is necessary for making wonderfully fragrant and flavourful sweet wine.
Fortunately, Australia’s Riverina shares many climatic similarities with Sauternes, the celebrated French sweet wine region and home of one of the most famous wines in the world, Chateau D’Yquem.
Like Sauternes, the Riverina experiences early morning frost and fog late in the growing season, allowing the all important botrytised mould to develop on the grapes. While the nights are cool, the warm, dry days when intermingled with just the right amount of humidity from light rains encourage the development of the noble rot.
Australia’s most lauded botrytised wine, De Bortoli Noble One, was one of the first botrytised wines produced in the Riverina and is still a benchmark for the style. Created by Darren De Bortoli at the family winery in Bilbul, this year the winery celebrated the 25th vintage of this famous wine with the release of the the 2007 vintage.
Since 2000 the wine has been made by De Bortoli senior executive winemaker Julie Mockton. A blend of French oaked and un-oaked botrytis semillon, Noble One shares all the hallmarks of a great Sauternes. Typically bright gold in colour, this rich, opulent wine exhibits fresh and complex aromas ranging from peach, cumquat, nectarine and floral honey complemented with hints of well integrated sweet vanillin oak. The palate is rich, vibrant and luscious with layers of flavour including apricot, peach, citrus and subtle French oak.