De Bortoli Wines

Dbws Shiraz 2018

Winner Blue Gold Lighter Bodied Dry Red Wines
Grape Varieties
Shiraz (40%) Rutherglen, VIC, Australia
Shiraz (35%) Riverina, NSW, Australia
Shiraz (25%) King Valley, VIC, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $12.00

Moderate ruby red colour. Dense with some reductive notes. Spicy. Ripe fruit. Savoury dry tannins in a lighter frame. Lovely match with the lamb dish. Tannins melt away to a savoury lingering finish.

Candy red fruits and vanillin on the nose. The palate is simple with underlying reduction diminishing the fruit presence and bringing forward the vanillin oak note. The lamb brings forward the darker fruit profile and lessens the impact of the smoky reductive note. The fat and gameyness of the lamb make this wine more vibrant and juicy on the palate.

Savoury nose with a medley of berryfruit and plums, a little reductive too which carries on the palate somewhat. Soft berryfruit, moderate dry tannins, lacks a bit of personality and freshness. Acid seems to be more obvious with the food, and looks a little angular with it.

Deep cherry-crimson. Leathery aromas, some earth and forest-floor. Complex savoury flavours, fresh acidity, dry tannin finish. With food: The food cleaned up the wine’s reductive characters and softened the back-palate.

Medium red, raspberry and earthy spice nose, grainy tannins lead a long palate of black fruit and hints of spice, tannins are softened by the dish.

Deep ruby appearance with a pinky-purple rim that looks quite youthful. Quite intense red and dark fruits and plums with a touch of menthol and other green tones. Good intensity of berry fruits and hints of pepper, and savoury notes with round edged tannin in a supporting role. A good match, quite a rich wine, so those were the flavour that lasted but still very yum.

Dark cherry, toast and spice, nutty oak. SOP, savoury, ok length, silky tannins, moreish. Food: adds another layer, adds concentration and flavour – quite moreish.

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos



  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned


  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.