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Noble One 2004: Award-Winning Dessert Wine

Darren De Bortoli created Noble One in 1982, recognizing the potential to make a dessert wine from grapes affected by noble rot in the Riverina region of Australia. Noble One became one of the world's most highly awarded and sought after wines. The 2004 Noble One has bright golden color with aromas of apricot, nectarine, citrus, almond and vanilla. On the palate it has complex botrytis flavors of peach, nectarine, and citrus with oak and balanced acidity. It can be enjoyed now or cellared for 10-15 years.

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108 views1 page

Noble One 2004: Award-Winning Dessert Wine

Darren De Bortoli created Noble One in 1982, recognizing the potential to make a dessert wine from grapes affected by noble rot in the Riverina region of Australia. Noble One became one of the world's most highly awarded and sought after wines. The 2004 Noble One has bright golden color with aromas of apricot, nectarine, citrus, almond and vanilla. On the palate it has complex botrytis flavors of peach, nectarine, and citrus with oak and balanced acidity. It can be enjoyed now or cellared for 10-15 years.

Uploaded by

ericwc123456
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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T A S T I N G N O T E S

Created by Darren De Bortoli in 1982, for more than 20 years, Noble One has been regarded as Australia’s benchmark
dessert wine. Darren, a fan of French Sauternes recognised the potential to make a dessert wine from grapes affected
by botrytis cinerea or ‘Noble Rot’ in the Riverina, where the family wine company is based. The wine created a sensation
when it was released and has become one of world’s most highly awarded and sought after wines.

NOBLE ONE 2004


Region
Riverina, NSW

Appearance
Bright golden in colour

Bouquet
Captivating aromas of apricot, nectarine, citrus, almond and vanilla

Palate
The wine displays a complex array of botrytis flavours together with peach, nectarine, zingy
citrus, and almond with vanillin oak character adding complexity. Luscious and lingering the
wine nevertheless finishes with balanced fresh acidity.

Vintage Conditions After fermentation, the wines are clarified,


Very hot dry conditions prevailed through- stabilised and filtered prior to maturation in
out most of the growing season including a either barrel or tank. 46% was matured in
spell with 14 days of temperatures exceeding new French oak barriques, 17% in one year
35ºC during the day and not less than 25ºC old, 16% in two year old and 21% was left
at night which effectively shut down the unoaked.
vines and paradoxically slowed ripening.
Wine Analysis
There was very little rain but some dew and
Alc/Vol : 10.5 % pH : 3.42 TA : 10.0 g/L
light frosts gave some moisture assisting the
development of botrytis. 60-70% the fruit was Cellaring
botrytis affected. Harvesting began 18th May Perfect to drink now or can be cellared for
and was completed by the 2nd June. 10-15 years. *20% of 2004 Noble One was
bottled under screw cap.
Winemaking
Selected vineyards are regularly assessed Suggested Cuisine
to determine the harvest time. Parcels A delicious partner to soft cheeses, (try with
are harvested, fermented and matured blue cheese) or desserts.
separately to maximise the blending options. General Characteristics
Fermentation takes from 3 weeks to 3 months. Dry/Sweet Body

Dry Medium Dry Medium Sweet Sweet


KEY

Light Bodied Medium Bodied Full Bodied

w w w.debor toli.com.au

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