In the last 12 months we have created a full-bodied, texturally mouth filling red wine that is plump, fruit driven and seriously good for washing down a chargrilled ribeye.
We saw a massive trend for dry aged beef, Argentinean steakhouses and woodfired cooking over fire-pits and on ceramic grills. We thought we could craft the perfect dense, sessionable red wine to wash this down… so we had a bit of fun with it and we think we've made a cracking wine.
And it's not just us who thinks so… even before De Bortoli WOODFIRED was launched it won a gold medal at the 2016 Heathcote Wine Show.
With deep red dirt and a history of rich reds with soft tannins, it was a no brainer to use Heathcote Shiraz in De Bortoli WOODFIRED. Throw in some salt of the earth farmers like Bomber Rathjen and Tait Hamilton and we know we have something special.
De Bortoli WOODFIRED is the first De Bortoli wine to feature our new identity. To read more about our new identity, read Leanne's blog post here.
Winemaking process: Site selection, ripe fruit without being porty, gentle colour extraction, older oak barrels, minimal winemaking interference, and several chilled pilsners after crushing.
Tasting notes: Intense deep red with purple edge. Plump, dark fruits, plums, spice and dried herb. Rich, mouth filling, balanced tannin, cured meats, liquorice. Authentically Heathcote.
Food match: Chargrilled ribeye seasoned with salt, rosemary and olive oil.
Wine Analysis: Alcohol 14.5%, pH 3.70pH, Acidity 6.0 g/L