Complex and floral, with a smoky expression of melon and grapefruit lifted by aromatic, floral nuances of lanolin and butter. Smooth and creamy, it’s tightly shaped, with a pure bur restrained fruitfulness neatly entwined around a powdery, chalky texture that culminates in a finely balanced, fluffy and savoury finish of refreshing acidity. (Yarra Valley, $45 retail approx., 18.9/96 points, drink 2011-2014+) Jeremy Oliver
"If I really had to pick only one, this would top the reserve list. A pure chardonnay that's linear, exciting with a line of citrus cutting through the middle. Everything is just so perfectly balanced from the restrained oak, the merest hint of leesy notes, the acidity and freshness. Builds on the palate then lingers long after the last drop has, sadly, finished." Jane Faulkner, The Age, May 10 2008
"De Bortoli has been making giant strides with its chardonnay and this is right up there. It's got length, reserve, texture and personality. It tastes of grapefruit, nougat, wheatgerm and matchsticks but as with the best wines, individual flavours aren't really the thing. It's the taut elegant control of it. The thorough follow-through of flavour after you've swallowed. 95 points." Campbell Mattinson, The Wine Front
I wish I had a lot more time to write about wine and stuff but sadly I don’t. I also wish that this wine came in a magnum because the bugger was gone before I knew it. Oh well parting is such sweet sorrow. Anyway, you might think that these De Bortoli Reserve wines are higher production than they are, so just to put the record straight this is a make of about 250 dozen.
Sophisticated yet slightly wild with a mix of white peach, nougat, citrus and sulphide. On the palate tight and refined with flavours of citrus, nectarine and almond. It’s glossy and lightly creamy yet deliciously dry and flinty all at once - a wine that wins you over with a gentle stroke of the cheek rather than a showy flash of the parts. Finishes crisp, dry and expansive. Fine wine in every sense. Drink : 2008 - 2012 95 points Gary Walsh, Winorama
