Style Profile at a Glance
| Attribute | Profile | Scale |
|---|---|---|
| Body | Medium-to-Full-Bodied, Smooth & Generous | ●●●●● |
| Sweetness | Dry (Juicy, Fruit-Forward Style) | ●●●●● |
| Tannins | Soft, Round & Accessible | ●●●●● |
| Acidity | Fresh & Balanced | ●●●●● |
| Oak | Subtle & Well-Integrated (Brief oak contact to add roundness and spice) | ●●●●● |
Terroir & Winemaking
- The Classic Great Australian Blend: Blending Shiraz and Cabernet Sauvignon is a uniquely Australian winemaking tradition. Shiraz contributes plush dark fruit, sweetness on the mid-palate, and warm spice, while Cabernet Sauvignon adds structure, cassis, and fine tannic backbone.
- De Bortoli Family Tradition: Produced by De Bortoli Wines, one of Australia’s most celebrated family-owned wineries. The Family Selection series focuses on crafting expressive, fruit-forward wines designed for everyday dining and effortless enjoyment without requiring years in the cellar.
Highlights
- A classic Australian red blend of Shiraz and Cabernet Sauvignon sourced from prime vineyards across Southeastern Australia.
- A vibrant 2025 release brimming with ripe black plum, cassis, spice, and soft, smooth tannins.
- Crafted by De Bortoli Wines, delivering outstanding everyday quality, balance, and value.
Tasting Notes
- Appearance: Deep ruby-purple core with bright crimson reflections at the rim.
- Nose: Fresh and expressive. It opens with aromas of ripe black plums, blackberries, and cassis, accompanied by subtle warm pepper, vanilla spice, and dried herbs.
- Palate: Dry, medium-to-full-bodied, and deliciously smooth. The entry delivers a plush wave of dark berry fruit sap supported by soft, rounded tannins, finishing clean and satisfying.
Serving Suggestion
- Temperature: Serve slightly cool at 15–17°C to highlight its juicy fruit freshness.
- Decanting: No decanting necessary; open and enjoy fresh. Best enjoyed within 1 to 4 years of vintage.
- Western Pairing: Barbecued ribs, beef burgers, grilled sausages, meat pizzas, or roast lamb chops.
- Asian Pairing: Korean bulgogi, Taiwanese braised pork, Mongolian beef, or wok-fried black pepper beef.
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