Tasting notes: De Bortoli (Vic)

The Windy Peak range

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Windy Peak wines range

Windy Peak wines range

Windy Peak - Pierana's Veal Chops Ragu
Windy Peak Butterfly Rosemary Lamb

 

The De Bortoli family philosophy is to produce wine with character, imagination and with a ‘sense of place’.

The Windy Peak range consists of the best varieties sourced from the most iconic regions of Victoria. This includes the cool and often plush Yarra Valley to the more inland climates of Heathcote and the King Valley.

The wines are produced specifically for those relaxing times with family and friends – lunch on the back deck, dinner around the kitchen table or a picnic to a favourite spot – and are priced to enjoy at any time, not just special occasions.

 

 Cabernet Melot 2010 - Yarra Valley

Bright crimson in appearance with with purple hues.The bouquet is lifted, fragrant blackberry-like fruits with dark chocolate and hints of cedar. The palate is full fruit with fine integrated tannins and subtle oak

Vintage conditions:  a warm, dry growing season and balanced crops resulted in a finely textured, rich flavoured blend.

Winemaking: fruit is sourced from carefully selected parcels of cabernet sauvignon and merlot grown in the Yarra Valley. Fruit is harvested at  12.5-13.5 Baume to achieve a balance of fruit freshness, structure and ripeness. A very good season for merlot.

Grapes are destemmed and crushed into both static and rotary fermenters. The resultant must is then fermented for up to two weeks in skins prior to pressing and racking to barrel.

Cellaring: although made for immediate enjoyment, this wine may be cellared for three to five years.

Suggested cuisine: braised meats, hearty pasta and always terrific with cheese.

Suggested recipe match  Butterfly Rosemary Lamb »

Alc/vol: 13%

RRP A$14 bottle 

 

Pinot Noir 2010 - Yarra Valley

Medium red in appearance with a garnet edge. The bouquet is cherry and mulberry-like Pinot fruit aroma with hints forest and herb. Across the palate it is delicate with subtle layers and complexity. Full plump red and dark fruit flavours, soft tannin and good structure.

Vintage conditions: the 2010–2011 growing season was quite cool with above average rainfall. A lot of vineyard sorting and thinning to ensure good quality fruit came into the winery.

Winemaking: fruit for this blend is grown mainly in Dixons Creek, Tarrawarra and Yarra Glen with a small amount of upper Yarra fruit. The grapes are both hand and machine harvested with a percentage of the hand harvested used for whole bunch inclusion.

A combination of winemaking techniques are used to produce a final blend with complexity and balance. These include cold maceration prior to fermentation, inclusion of whole bunches and warm fermentation at 30°C to 32°C. Minimal handling and filtration is adopted to preserve fruit flavour.

Cellaring: enjoy now or cellar for the next two to three years.

Suggested cuisine: pan roasted free range chicken with aromatic spices (chilli and fennel).

Suggested recipe match – Fresh Linguine with Pancetta, Quanciale and Salami »

Suggested recipe match – Pierana's Veal Chops Ragu »

Alc/Vol: 13.0%

RRP A$ per bottle
 

Chardonnay 2011 - Yarra Valley

The Chardonnay is medium straw colour  with green edges and its bouquet gives hints of white peach and grapefruit, with a slight nuttiness. On the palate is brioche-like fruit with nuance of hazelnut. Soft, creamy flavours with balanced acidity and texture.

Vintage conditions: the 2010-2011 growing season was a classic cool Yarra growing season, quite similar to 2002 and 2005. The rain caused some early issues but diligent viticulture and some kind weather in the end has produced one of the best vintages in 10 years.

Winemaking: fruit for this blend is grown mainly in the Dixons Creek, Tarrawarra and Yarra Glen sections with a small amount of upper Yarra fruit. The grapes are machine harvested in the cool of night, crushed and pressed to extract some good phenolics for texture and minerality. The juice is fermented in a combination of cask and tank and the lees are stirred regularly until spring for complexity and creaminess.

Cellaring: drink now or over the next two or three years if stored in a good cellar.

Suggested cuisine: fried or grilled whiting fillets

Alc/Vol: 12.5%

RRP A$14 per bottle

 

Pinot Grigio 2011 - King Valley

Light straw colour with green tinges with a bouquet of faintly aromatic, hints of florals and it actually smells like grapes!

On the palate, it is light and refreshing with gentle floral and herbal fruit flavours.

Vintage conditions: The 2011 growing season was a terrific year for aromatic whites. Good rainfall and moderate temperatures during the growing season enabled slower ripening and good flavour accumulation in the fruit.

Winemaking: fruit was harvested and pressed without crushing to retain varietal character and freshness and to avoid any pink colour pick up. Winemaking techniques included must chilling to 5 degrees C, gentle pressing, warmer fermentation with fine solids and extended time on light lees. These all contribute to improved complexity, texture and softness while preserving varietal expression.

Cellaring: for immediate enjoyment  however will continue to soften and develop more complexity over the next two or three years.

Suggested cuisine: serve quite chilled with fresh styles of food.

Alc/Vol: 12.0%

RRP A$14 per bottle

 

Sauvignon Blanc Semillon 2011 - King and Yarra Valleys

Medium straw colour iwith green edges and a bouquet with hints of gooseberry, slightly grassy and funky, with some creaminess.

On the palate is fresh tropical fruit, gooseberry and grassy flavours with soft acidity.

Vintage conditions: the 2010-2011 growing season was a classic cool growing season in both regions, quite similar to 2002 and 2005. The rain caused some early issues but diligent viticulture and some kind weather in the end has produced one of the best vintages in 10 years.

Winemaking: fruit for this blend is grown in both the Yarra Valley and King Valley from our estate vineyards. The grapes are machine harvested in the cool of night, crushed, pressed and settled for three to four days. The juice is then racked and fermented in a combination of tank and cask and the lees are stirred regularly until spring-time for complexity and flavour.

Cellaring: drink now or over the next two or three years if stored in a good cellar.

Suggested cuisine: sunshine, antipasto and some good mates.

Alc/Vol: 11.5%

RRP A$14 per bottle

 

Nouveau Shiraz 2009 - King Valley, Heathcote and Yarra valley

Bright appearance with good red and purple rim with a bouquet of complex, brooding, fresh berry,  spicey nose with hints of whole bunches and graphite

The palate is soft, lightish but complex and mouth filling. Terrific length and drinkability

Vintage conditions: the King Valley had a warm, long growing season, finishing quite late. Perhaps the best season in 10 years. Heathcote’s was hot and early, but some interesting flavours resulted. The Yarra had bushfires, drought and heat but they managed to make a small parcel of 100% whole bunch Syrah, that would normally go to Reserve but was a nice fit for this blend.

Winemaking: all fruit is hand picked. Because they are making a delicate detailed style, the best sections of the blocks are picked to try to avoid any variation within a vineyard and we certainly keep away from any gum tree perimeters.

Fruit is whole bunch fermented with a mixture of foot treading and carbonic maceration (untouched bunches fermenting and extracting under their own steam).

Cellaring : the word Nouveau is used to tell people that it is a fresh young red. Surprisingly though, De Bortoli  think this wine will age really well over 3 years.

Suggested cuisine: anything light and delicate. Duck, rabbit, pasta with white truffle

Suggested recipe match – Pierana's Veal Chops Ragu »

 Alc/Vol : 13.5 %

 RRP A$14 per bottle

 

Regions

  • Yarra Valley (Wine) (VIC)

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July 03rd, 2012
 
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