De Bortoli Noble One

"The Riverina district – which often enjoys a humid autumn – is susceptible to botrytis cinerea, also known as noble rot. As the mould grows, hyphae (filaments) shrivel the fruit, concentrating the juice, increasing viscosity and imparting new flavours. The spores need approximately 10 hours of humidity for mould to develop. The vineyards, located near Yenda and Bilbul, are planted on medium to heavy clay loams and are managed to ensure a high level of humidity between the vines to promote botrytis. The best sites are found in ‘sinks’ where fogs hang around. The highly viscous and sweet juice is first settled and then fermented with specially selected yeasts. The wine is matured in tightly grained French oak puncheons for 12 months." - Andrew Caillard MW

"Australia's pioneering botrytis-affected semillon dessert wine, which since its first release with the 1982 has set a hot pace. Consistency has been remarkable and the forthcoming 1994 release is one of the best ever. From Griffith, whose climate could hardly be more different than that of Sauternes, against which this wine is justly compared." - Jeremy Oliver

"I have no problems in placing the De Bortoli sauternes alongside Penfolds Grange Hermitage, the great north-east Victorian fortified Muscats and tokays, the 20-year-old Lindeman’s semillons, the similarly aged Leo Buring Rhine rieslings, and the best Petaluma chardonnays, as Australia's greatest wine styles." - James Halliday