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Once the fruit for De Bortoli Semillon Sauvignon Blanc was at optimal maturity, it was harvested in the cool of the night and gently pressed. This helps retain varietal character and freshness. Once pressed, the juice was roughly clarified and allowed to ferment in both stainless steel and older French oak casks.
Light straw with green edges, Clean and fragrant grassy aroma with subtle tropical fruit characters. A palate typical Sauvignon Blanc varietal characters of gooseberry and grassy notes.
Grapes were harvested at optimum ripeness from premium vineyards across Western Australia. Gentle processing ensured the grapes retained all of the vibrant and fresh fruit flavours. Cool fermentation was used so that varietal characteristics were enhanced.
On the nose, intense gooseberry and tropical fruit characters are balanced by herbaceous Sauvignon Blanc undertones of freshly cut hay and pea pods. Fresh and lively tropical fruit flavours of passionfruit, guava and lychee create a mouth watering wine. The palate is fine and long, balanced with a zesty lemon finish.
Those who know cricket will be aware of the fielding position called ‘Silly Mid On’. Close to the batsman, requiring very good reflexes and always at risk of being struck by the ball off the bat.
The Sauvignon Blanc and Semillon grapes were picked separately to ensure that each variety had achieved its optimal ripeness and fruit characteristics. Harvested in the cool of the morning, the grapes were crushed and pressed. The resulting juices were clarified and then fermented at cool temperatures in stainless steel tank.
A wine with real lift and freshness. Lime juice and zesty notes combine with passionfruit and a hint of grassiness. A delicate, textured palate offering lively acidity and fine minerality. Subtle almond and nectarine flavours round out the palate. Finishes dry and crisp.
Sauvignon Blanc: Vinified from three separate parcels, picked at different baume levels and from different vineyard blocks for varietal characters. Clarified following pressing then cool fermented separately. Post ferment light yeast lees stirring before settling and second clarification. Semillon: Following crushing the juice was pressed straight off before clarification and cool fermentation. Post ferment the wine was clarified again. The individual parcels were then blended, stabilised and prepared for bottling.
A lot of Margaret River wineries use Sauvignon Blanc, blended with Semillon which creates a perfect partnership and fuller palate style.