De Bortoli Noble One Botrytis Semillon (Half bottle) 2021 Wine (375ml)

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De Bortoli Noble One Botrytis Semillon is the Southern Hemisphere's benchmark dessert wine — a multi-trophy-winning icon crafted by De Bortoli's fortified and sweet wine specialist, Julie Mortlock. This opulent expression of botrytised Semillon delivers layers of plush stone fruits such as peach, nectarine, and quince, lifted by a bright citrus peel tang and honeyed fruit richness. Subtle vanillin oak, velvety texture, and a perfectly judged line of acidity create exceptional balance, length, and structure.

Why You'll Love It

This is Australia's most celebrated dessert wine, consistently winning top awards and accolades across the globe. Crafted by sweet wine specialist Julie Mortlock, Noble One showcases the art of botrytis winemaking at its finest. The careful balance of luscious sweetness, vibrant acidity, and complex oak integration creates a wine of remarkable elegance and longevity that rivals the world's greatest dessert wines.

Vineyard & Production

Fruit is sourced from De Bortoli's own vineyards and a long-term grower in the Riverina known for producing high-quality Botrytis Semillon. Following careful vineyard management to encourage noble rot, grapes are hand-harvested at peak concentration. After crushing, the must is left overnight to release flavour and sweetness before gentle pressing and fermentation in stainless steel. The wine matures for 12 months in French oak barriques — 37% new, 33% one- and two-year-old, and 30% unoaked — before blending to achieve both richness and freshness.

Tasting Notes

Golden in colour with aromas of apricot, quince, and citrus peel, accented by honeycomb, vanilla, and hints of spice. The palate is luscious and layered, showing intense botrytis character with balanced sweetness, vibrant acidity, and a long, silky finish.

Perfect Pairings

The perfect partner for decadent cheese platters, almond sable biscuits, or fruit-based desserts. For a more adventurous pairing, try it with smoked duck or tempura cod with fermented mus