NV De Bortoli Black Noble
Cracka Value Rating
RRP $45.00 per bottle
Our Price $34.99
$209.94 (6 x 500ml)
A freakish wine; botrytis semillon kept aside and aged for many years in barrel; highly aromatic biscuit, treacle and mandarin flavours; long and very fine.To 2008Australian Wine Companion 2008
Elegant, drier style with a complex range of fruit flavours, high level of acidity, strong oak and quite buttery-like finish.WINESTATE Volume 34 (2011)
Appearance - Deep amber with green gold edges.
Bouquet - Complex array of aromas including coffee/toffee and anise.
Palate - Concentrated, complex array of flavours including coffee/toffee and anise with aged character from maturation in oak for an average of 8 years, long luscious finish.
De Bortoli Wine Reviews and Accolades
3 Blue-Gold Medals: 2010 Sydney International Wine Competition
Highly Commended: 2010 Sydney International Wine Competition
4 various Gold Medals
6 various Silver Medals
"The Non Vintage Black Noble is made of fortified Botrytis Semillon in a solera system averaging 8 years of age. Amber brown, the wine has a splendid nose of figs, dates, toffee, and assorted candied fruits. Rich and full on the palate, the wine retains good acidity and a long finish. Drink it with strong cheeses or chocolate desserts. De Bortoli owns estate vineyards in Riverina, Hunter Valley, and Yarra Valley and produces several tiers of dry table wines in addition to their sweet and fortified dessert wines." - 91 Points, Dr Jay Miller for Robert Parkers Wine Advocate #173, October 2007
"It certainly bears a strong resemblance to the PX wines of the Jerez region of Spain. The bouquet carries treacle and toffee notes, with hints of Christmas cake, and the sweetness of the palate is balanced by lifted acidity." - Highly Recommended, WINEWISE, Vol 22 No 2, June 2006
"This is like gluggable pudding in a glass - I could drink the whole bottle if you'd let me! It smells and tastes of toffee, like it was practically made to go with sticky date cake and a post-dinner coffee. Delicious." - Donna Hay Magazine, June 2009