De Bortoli have been producing Gamay for their Vinoque and La Bohème labels since 2011. In 2013 they grafted and planted Gamay on the Estate Vineyard. Like all the great wines of the Crus of Beaujolais, Gamay has found love amongst sommeliers and fine wine retailers throughout Australia.
In the last few years De Bortoli have planted more Gamay as they believe it is the next most exciting cool climate variety after Pinot Noir - and we have to agree with them! An amazing crunchy red with wonderful perfume and charm, it is a perfect match with pine mushrooms, truffle, cassoulet and all things hearty in autumn, winter and spring.
Fruit was hand harvested and hand sorted. A combination of whole berry 60% and whole bunch 40% is tipped into open fermenters followed by 15-18 days of maceration. Fermentation with wild yeast. Pressed, settled overnight and then filled to barrel by gravity. Allowed to mature for 3 months at 16°C in 500L French casks.
Medium dark in colour. Highly perfumed red and dark fruits, charcuterie, earth and spice. Rich, plump, violets, fine tannin, soft acidity.
One of Australia's more dynamic family wine businesses, De Bortoli wines is now in it's third generation, having been first established by Vittorio and Giuseppina De Bortoli in 1928 with the business then driven by their son Deen De Bortoli and now third generation Darren De Bortoli alongside his sister Leanne and her husband, De Bortoli Chief Winemaker Steve Webber. De Bortoli wines has been historically based at Bilbul (near Griffith) in the NSW Riverina, but more recently they have expanded into the Yarra Valley (where Leanne and Steve Webber are based), the Hunter Valley and also into Victoria's King Valley. The emphasis in all of the vineyards has always been upon innovation, with De Bortoli credited with the creation of Australia's most famous dessert wine, the Noble One. The De Bortoli winemaking philosophy is that great wine begins in the vineyard. Their belief is that sustainable vineyard practices will deliver exceptional fruit quality to the winery as well as real environmental benefits. With a focus on careful site selection, vine maturity, high input viticulture and a move towards biological farming principles, De Bortoli Wines are also focusing more and more on single vineyard wines and the expression of specific terroir through their wine. In the winery, minimal interference, allowing the wine to 'make itself' and the mantra ‘it is harder to do nothing’ encapsulate this focus and belief. With an enormous range of wines and labels, it is constantly impressive how consistent (and good value) the De Bortoli wines are. This comes from a simple respect for varietal purity, with Steve Webber renowned for his desire to see varietal expression in the De Bortoli wines. The real secret to the quality of the De Bortoli wines though is simply the winemaking talent. Beyond head honcho Steve Webber the team includes veteran Rob Glastonbury, award winning young winemaker Sarah Fagan and long time Noble One guru Julie Mortlock, all combining to headup one very able winemaking unit."
DAVID BICKNELL - HALLIDAY'S WINE COMPANION
Dark purple-red. Ripe black fruit, hints of aniseed and licorice jubes plus spice from whole bunch inclusion. There's a satisfying density to the dark fruit character and a pleasant chewy texture as the wine moves across the palate. Not fine, but fun. Good drinking.
CAMPBELL MATTINSON - THE WINE FRONT
There's an increasing amount of gamay growing on the De Bortoli estate vineyard now, and why wouldn't you. This is mainly from 8-year-old vines. It's all hand picked, fermented naturally in open vats, and sent to 500l casks. Lovely wine. Perfumed, mid-weight, refreshing, 'crunchy', a little chewy, a lot delicious. Red berries, cloves and assorted woodsy spices. Right in the zone, and well shaped too.