De Bortoli Wines

Sacred Hill Traminer Riesling 2019

Winner Top 100 Aromatic Wines
Grape Varieties
Gewurztraminer (72%) Riverina, NSW, Australia
Riesling (28%) Riverina, NSW, Australia
Country of Origin
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $7.50

Pronounced bouquet of lychee, rose-petal and Turkish delight. Sweet and intensely perfumed with rose-petal infused intensity balanced by fresh acidity. The wine’s sweetness was accentuated when paired with the dish.

Expressive lychee aromatics. The medium-weight palate is bright and fruity with good intensity. Though the wine is too sweet with the food, and it lacked some acid tension.

Lychee and crushed rose petals. An intensely perfumed wine with bright acidity and a floral finish. Best with a range of exotic spices found in Asian cuisine. The smoky floral element can enhance seafood flavours so best to pair with non-seafood dishes.

Big floral spicey nose through to palate. Hints of rose petal and turkish delight on the palate. Balanced acid on the palate with beautiful length. A lovely combination with this wine as the dish lifts the florals of the wine beautifully

Medium straw green, spearmint, spicy, grapey, musk, medium weight moderately sweet but slight phenolic bite counters well.

Aromatic, with heady rose water, lychee and orange blossom. Dry on the palate, with a lovely line and length, with crisp acidity, and a generosity in the mouth, without being disjointed.

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos


  • ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
  • 50 g black olives, sliced
Fennel warm salad:
  • ½ fennel, thinly sliced (mandolin)
  • ½ onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsb fennel seeds, toasted and ground
  • De-glaze with 30 ml white wine
Dressing, reduce to half:
  • 200 ml chicken stock
  • 200 ml orange juice
  • Finely grated rind and juice of 1 lemon


  1. Fry onion and fennel for the warm salad.
  2. Add fennel seeds and de-glaze with white wine when the onion is cooked.
  3. Add the dressing and season with salt if needed.
  4. Top the salad with sliced black olives and octopus pieces.