De Bortoli Wines

Villages Tempranillo Touriga 2019

Winner Gold Lighter Bodied Dry Red Wines
Grape Varieties
Tempranillo (55%) Heathcote, VIC, Australia
Country of Origin
Alcohol Content
13.2% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $21.95

Deep ruby red colour. Very attractive spice with some black pepper and spice jumping out of the glass. Palate is very balanced and long. Interestingly, the dish doesn’t work as well as many other wines in the bracket. Drier tannins seem to become apparent.

Inky opaque purple hue held to rim. The nose shows dark plum, fudge and liquorice. The palate is dry with soft tannins and acidity and mouth filling purple-prune fruits, chocolate and hint of liquorice lingering to the finish. The wines dark fruit is brought to the fore and the palate cleansed by the juicy acidity there is a lingering liquorice and game tango that brings complexity to the palate.

Quite a shy nose with red plum, dark cherry and blackberry, savoury lighter-bodied fruit with quite firm tannins but only moderate acidity. Tannins still seem a little drying with the food and lacks the acidity to really sing.

Deep purple colour. Closed, savoury aromas, some earth and leather. Low-profile palate, medium acidity, firm dry tannin finish. With food: No improvement in the wine.

Dark Purple red, opulent bright raspberry fruit, juicy fruit palate, sweet fruited and soft, the power of the fruit compliments the paprika spice of the dish and the lamb adds complexity.

Beautiful magenta with purple-blue rim. Intense violets, and blue plums and smoky hints. Some plum notes follow on the palate too, delicate nutty notes, very soft tannin with some bright acid. The weight of each matched and the flavours together enhanced the lovely savoury, umami-ness (if that is a word).

Ripe, stalky and floral, toast, slight black pepper, nutty oak. SOP, donut, has flavour, drying and stalky tannins. Food: has pronounced the stalky notes – makes the palate more disjointed.

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.

Chairman of Judges Perpetual Trophy for a Wine of Outstanding Quality