De Bortoli Wines
Noble One 2016
- Award
- Winner Gold Dessert (Unfortified) Wines
- Grape Varieties
-
Semillon (96%) 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 $69.95
- 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
“A lovely wine with a rich waxy palate and aromas of honey and lemon and miraculously the match seems to make it richer and fresher.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Bright yellow-gold. Complex dried apple and dried-linen aromas. Sweet, slightly oily palate. Firm tannins mid- to back-palate. Low acidity. With food: no real improvement.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely balanced mandarin characters on the nose and palate. Hints of apricot with great acid balance, texture and follow through. A lovely acid zing on the finish. A great match as the mango tartness gives the wine great structure and balance. Both works well in harmony.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Light gold. Lightly smoky, honeyed, toasty, peach and orange peel nose. Full, soft, sweet straightforward, honeyed, biscuit. Sweet slightly short finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“A bright straw gold colour. The nose shows attractive citrus and spice characters. The palate is expressive with primary friuit notes complexing with some attractive development. A beautifully balanced wine which pairs well with food.”
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
“Baggy sulphides, toast and VA spike. Similar to nose, marzipan, hot & phenolic, cloying. Food : makes the wine appear less cloying and possibly more simpler.”