De Bortoli Wines

Black Noble NV

Winner Blue Gold Fortified Wines
Grape Varieties
Semillon (100%) Riverina, NSW, Australia
Country of Origin
Alcohol Content
17.5% Alcohol by Volume
Wine Type and Oak Treatment
Sherry, Madeira, Apera Fortified with Oak Treatment
Recommended Retail Price
RRP AU $45.00

Attractive nose. Lifted and pure. Dense colour. A delicious palate. Long and lingering. Finishes not overtly sweet. A good match with the dish.

Deep caramel core with greening rim. Lusciously rich nose of caramel and toffee and sweet milky tea on the nose. Slightly bitter burnt palate with coffee rinds and salt-liqorice and peel notes. Moderate length, slightly flat on the palate. The chocolate mousse dumbs down the palate of the Semillon and leaves a green bitter after tasted.

Intense nose with some exotic fruit notes – dried mango and papaya – plus chamomile and molasses. Palate, while sweet and fairly long, is a little lacking in concentration and lacks freshness on the finish. A bit one-dimensional. The paired mousse seems to pinch the finish somewhat, though the flavours work fairly well.

Rich concentrated tawny colour, green rim. Deep, complex fruit with fresh lift. Beautiful poise between richness, great complexity and bright acidity.

Tawny brown with green hue, rich dried apricot spirit lift and marmalade with clean acid on the finish, complimenting the caramel of the mousse.

Mid brown with yellow/green hints rim. Nutty, honey, coffee grains, choc and dried fruits. Quite slippery, warming, coffee and mushroom notes. Dusty oak hints. Great match with the mousse.

Dark amber. Cherry spice – almost a touch of mould? Slight rancio, old oak and toast, stale. SOP, has some concentration, donut, slight hard tannic finish. Food : has brought the s\mould character to the fore, acid not helped.

The Fortified Wines were judged with

Chocolate Mousse with Candied Orange Peel

Presented by chef Michael Manners


Chocolate Mousse:

  • 100g Granulated Sugar
  • 3 tsp Salted Butter
  • 170g Chocolate 70%
  • ¼ tsp Flaky Sea Salt
  • 180mls Cream (heated)
  • 4 Large Eggs
Candied Orange Peel:
  • Sugar
  • Orange Peel
  • Water


Chocolate Mousse:

  1. Make a caramel with a little water and the sugar.
  2. Whisk in the heated cream – making sure that all the caramel pieces have melted.
  3. Add the chocolate. Whisk well and allow to cool.
  4. Add the egg yolks.
  5. Beat the egg whites and add to the mixture.
  6. Top the set pears with the mousse and allow to set overnight (at least 8 hours) in the fridge
To Serve:
  1. Serve with candied Orange Peel, Cream or ice Cream