Noble One

De Bortoli Wines Noble One Botrytis Semillon is an award winning sweet white wine, developed by Darren De Bortoli during the 1980s.

Since its release Noble One has been awarded 100 Trophies, 335 Gold medals and 113 International Awards. In 2005 screw cap closures were placed on 50% of the 750ml bottles of 2003 Noble One in a trial that attempted to ensure fruit intensity and freshness for consumers. De Bortoli Wines have kept the 375ml, 50% of the 750ml and all export stock under cork, however in an industry where issues over cork taint keep arising approximately 34% of wines are sealed with some type of synthetic closure.

Noble One was given its name in 1990 as a result of the bilateral agreement between Australia and the European Economic Community in which Australia agreed to phase out the use of European names on wine labels. Previously the wine was known as 'Sauternes' but today it is simply called Noble One.

Background

The fungus botrytis cinerea is responsible for many of the great sweet whites of Europe including Sauternes. Botrytis develops on the grape bunches given the right moist and humid conditions. Botrytis spores leach moisture from the berries causing the fruit to break down, concentrating the sugars and magnifying the flavours to produce a very intense, complex wine.

Extremely high levels of botrytis infection and extraordinary sugar levels, with Baumes between 20° and 25°, are what make Noble One so unique.

High humidity and moderate temperatures during April/May when the grapes are picked, and the high clay content of the soils creates a microclimate that is perfect for the development of botrytis in the Riverina.

Grapes for Noble One are grown on De Bortoli's own vineyards and those of a handful of selected growers. The grapes are picked by hand and the juice from each vineyard is fermented separately.

The high sugar level presents a challenge during processing as the yeast struggles to ferment the juice, making fermentation a long drawn out process. The fermentation has to be closely monitored because at these sugar levels acetic acid is produced by the yeast. Acedtic acid adds complexity but it can spoil the wine if allowed to become too high. Extreme care also has to be taken to ensure the wine does not oxidise.

Once fermentation is completed the wines are clarified, stabilised and then aged in new French oak barriques for an average of 12 months before blending and bottling.

History

During Darren De Bortoli's years at Roseworthy Agricultural College, Australia's premier winemaking institute, a lot of development work was being done on Botrytis wine styles. While there, De Bortoli decided to make a botrytis affected wine of his own. At that time (1982) there was a surplus of Semillon grapes, a thin skinned, tight bunched varietal particularly susceptible to extensive, uniform botrytis infection. Growers were delighted to be able to sell their “rotten” grapes.

The resulting wine went on to win numerous awards including Best Botrytis Wine at the International Wine and Spirit Competition in 1984. Subsequent vintages were also largely successful. The exception was 1989 when heavy rains totally destroyed the crop.

As well as making Botrytis Semillon, De Bortoli Wines experimented with other botrytis styles including Spaetlese, Auslese and Beerenauslese with Riesling and Gewürztraminer. In addition a Botrytis Pedro Ximinez and a Dry Botrytis Semillon were produced.

ee also

*De Bortoli Wines
*Botrytis cinerea
*Noble rot
*Sauternes
*Australian wine
*Riverina
*Griffith
* Wine labels

External links

* [http://www.debortoli.com.au De Bortoli Wines homepage]
* [http://www.winetalker.com/article_145.asp The Debortoli story]