De Bortoli Wines

Deen De Bortoli Botrytis Semillon 2016

Winner Gold Dessert (Unfortified) Wines
Grape Varieties
Semillon (100%) Riverina, NSW, Australia
Country of Origin
Alcohol Content
10.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $16.95

Developed colour. VA spike, lemon citrus, slight sulphides. Sweet/sour, cloying, lacks balance. Food : doesn?t work at all ? makes the wine appear even more clumsy.

Semillon makes great dessert wines and this is honeyed rich and fruity but fresh while the match somehow males it tastes both richer and fresher.

Brilliant deep yellow. Woodsy, complex nose, some lanolin overtones. Smooth and creamy palate; moderate acidity, soft supple finish. With food: rather full and rich, acid seems quite low but flavours are complementary.

Lovely rich tropical nose and palate. Well balanced with hints of dried fruit coming through on the finish. Hints of botrytis coming through on the finish. A great match with this dish as all come into harmony. The mango panna cotta comes across lovely and creamy like the wine.

Medium gold. Fresh floral honeyed, grapey nose. Light, fresh, lightly sweet floral orange blossom. Simple but refreshing on palate and finish.

Deep straw gold colour. Attractive ripe citrus and marmalade characters on the nose. The palate shows richness and length with pleasing cleansing acidity. The refreshing citrus notes in the wine will work well with desserts contain lactic elements.

The Dessert (Unfortified) Wines were judged with

Bay panna cotta with mango and coconut

Presented by chef Marcell Kustos


Panna cotta

  • 7 sheets gelatine
  • 1050 ml cream
  • 700ml milk
  • 175g sugar
  • 2pc bay leaf
Mango puree
  • 2pc ripe mangoes, peeled, sliced
  • 6Tbsp honey
  • 0.5pc lime, juiced
To serve
  • 100g coconut flakes, toasted


  1. Weigh the ingredients for the panna cotta into a medium sauce pan and bring them to boil.
  2. Strain the mixture into your choice of serving vessel (e.g.: silicon shapes, cups) and place into fridge for at least 4 hours.
  3. In a blender, puree mangoes with honey and lime juice.
  4. Serve Pannacotta with a spoon on mango puree and toasted coconut flakes.