De Bortoli Wines
Deen De Bortoli Botrytis Semillon 2016
- Award
- Winner Gold Dessert (Unfortified) Wines
- Grape Varieties
-
Semillon (100%) Riverina, NSW, Australia
- Country of Origin
- Australia
- Alcohol Content
- 10.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White with Oak Treatment
- Recommended Retail Price
- RRP AU $16.95
- De Bortoli Wines
- Tracy Chap, Product Manager
- Phone (061) 0418 509475
Website http://www.debortoli.com.au
Facebook http://www.facebook.com/DeBortoli Wines
Twitter http://www.twitter.com/DeBortoli Wines
Martin Moran, Second Term Panellist 2019 Competition
“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.”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Medium gold. Fresh floral honeyed, grapey nose. Light, fresh, lightly sweet floral orange blossom. Simple but refreshing on palate and finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
Ingredients
Panna cotta
- 7 sheets gelatine
- 1050 ml cream
- 700ml milk
- 175g sugar
- 2pc bay leaf
- 2pc ripe mangoes, peeled, sliced
- 6Tbsp honey
- 0.5pc lime, juiced
- 100g coconut flakes, toasted
Method
- Weigh the ingredients for the panna cotta into a medium sauce pan and bring them to boil.
- Strain the mixture into your choice of serving vessel (e.g.: silicon shapes, cups) and place into fridge for at least 4 hours.
- In a blender, puree mangoes with honey and lime juice.
- Serve Pannacotta with a spoon on mango puree and toasted coconut flakes.
Mike de Garis, Second Term Panellist 2019 Competition
“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.”