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2006 De Bortoli Estate Yarra Valley Shiraz Viognier

Retail: $35.00

$19.98

per bottle

Rating
94 Pts James Halliday - Australian Wine Companion

Color
Red

Size
750 mL

ABV
14.0%

Closure Type
Screwtop

Vintage
2006

Varietal(s)
Syrah / Shiraz, Viognier


Organic

BioDynamic

Collectable

Kosher

Sparkling

Dessert


Taste

currant, blueberry, blackberry, strawberry, honey, orange, mango, kiwi and tangerine

Nose

spice box, cedar, dark fruit, orange blossom, acacia, violet, anise and mint

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James Halliday - Australian Wine Companion:

"Typical bright hue; a highly fragrant bouquet leaps out of the glass; finely structured, with extreme length to the spicy fruits and subtle oak." (10/07)

Josh Raynolds - Vinous Media:

"Inky purple. Vibrant, spice-accented blackberry and cassis aromas offer impressive clarity and thrust. Deeply concentrated but energetic, with youthfully tangy dark berry skin flavors complemented by cracked pepper, licorice and espresso. Silky tannins carry through the long, juicy finish. This could easily be confused for a top-notch northern Rhone wine." (10/07)

Wine Enthusiast:

"The small amount of Viognier helps to fill out this wine's mouthfeel, adding weight to the spice-driven flavors of cracked pepper, licorice, coffee and block olive. Finishes long and well structured, with a velvety texture to the tannins. -JC" (12/08)

Product Description:

Wine:
"Vibrant purple in colour. Rich, lifted perfumed white pepper Shiraz fruit with subliminal complexing floral Viognier hints. Full fruit palate with berries, pepper and subtle appearance of oak. The small addition of Viognier has contributed complexity, whilst maintaining tightness and detail." - Winery

Winemaking:
"Shiraz Viognier vines are cane-pruned to 20 buds and are shoot thinned to ensure that each vine yields around 15 bunches. Fruit is hand picked and sorted. A combination of whole bunches, whole berries, crushed fruit and 5% Viognier are gravity tipped to open fermenters. The fruit is then allowed to ferment naturally with indigenous yeast. Over 18-20 days, both hand and foot plunging is used to gently extract colour and flavour. The grapes are pressed and settled for 24 hours before racking to cask (30% of which are new) for MLF and maturation. After 10 months, wine is gravity racked and then bottled." - Winery

This wine was also rated 89 Points by the Wine Advocate.

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