De Bortoli Este 2006

Este_2007_web
Stunning packaging and well priced
I’m calling this a winner

De Bortoli ‘Este’ Vintage Cuvee 2006 (Yarra Valley, Vic)
12.5%, Cork, $35 (approx)
Source: Sample
www.debortoli.com.au

A brand spanking new release from De Bortoli (with connections to the Phi project) which is, according to Steve Webber, their take on a Selosse Champagne. For mine it doesn’t quite have the precision of a Selosse, but gee it’s very fine fizz for 1/7th of a bottle of Selosse. Speaking of price, when I first tried this I was expecting to hear that it was a $50 or $60 wine (looks it too), so the $35 odd RRP is amazing. Seriously fine value.

The wine itself is drawn from the Lusatia Park vineyard at Woori Yallock in the Upper Yarra (planted in 1985) which is also the source of the fruit for the Phi wines. Besides the solid fruit source, the winemaking process bears repeating verbatim as it’s impressively artisanal:

‘Fruit is hand sorted and whole bunch pressed directly to cask. The base
wines undergo natural fermentation in older casks and sit on lees until
spring. The cuvee is assembled from the two components and tiraged for
secondary bottle fermentation. The wine is left to ferment and age on
lees for 4 years before hand riddling, disgorging, corking and
finishing.’

Sounds good doesn’t it? That ‘recipe’ alone makes the $35 asking price seem like pure madness. Madness I say! (Apparently the hand riddling and disgorging alone costs $3 a bottle)…

Given that this is modelled on the ‘white Burgundy with bubbles’ Selosse style, it’s unsurprisingly a full styled sparkling, kicking off with a nose full of yeast derived brioche richness with a whisper of old oak. The palate too is more Yarra Chardonnay with bubbles than Champagne, yet with extra layers of complexity that four years on lees age will give. There’s a broadness too that would make this look a little flabby compared to most usual lean NV sparklings but I think that the textural richness and enjoyment that it gives tends to make you forgive the extra love handles. Length is excellent too for the record.

On the whole I’m really very impressed by this wine. For the price it’s a seriously enjoyable and complex sparkling that I’d happily drink. 18/93

(Oh and just a finally comment on the packaging: Besides the sexy bottle you’ll also notice a yellow cable tie on the bottle – that’s a cable tie of the sort used in the Lusatia Park vineyard to train the vine along the wires. It’s a small touch but I love it. Less of a fan of the uncovered cork).

Andrew Graham Avatar

Andrew Graham was once voted the 23rd most trusted wine critic on the planet. A WCA Journalism Young Gun now old hack with 25yrs as a buyer, judge, journalist, marketer and too much more.

9 responses to “De Bortoli Este 2006”

  1. I like this tasting note very much and agree it is a great wine for the price, but struggle with connections to Selosse here. Jacques Selosse's wines are unique – hence their interest and inherent cache. No cheerleading for Selosse, but drawing a line between this delicious but inherently pretty simple, yet well made wine seems very strange here. Many houses from Champagne make more 'vinous styles', even the big houses like Bollinger claim such things. Selosse's cuvees are all markedly different, including wines made in a 'solera style' and oxidative and low sulphur regimes. Just wanting to know what the Selosse link for you is? Have you had many? Screamingly different across all cuvees for mine. Sounds like a marketing soundbite to call Selosse's name in the mix!

  2. Oh and just to clarify, you do distinguish this wine away from Selosse, I am just being conversational on here. Funny when winemakers want to call their wine 'like' something else is all…

  3. Oh, and one more thing! Haha. Though my initial comment is more to the ether about wine producers who say they are making 'something or other' that is similar to their wine, I am yet to try a Selosse cuvee that could be called 'precise' – for me they are wild, unfettered, rich, almost artistically disjointed in in many instances; be interested to hear which one/s was/were precise for you.

  4. Yes! Interesting question. I think that it's all a matter of context, with all sorts of inherent deficiencies that arise when we start comparing newcomers to established names.

    The Selosse reference itself is straight from De Bortoli so just relaying the 'inspiration' here. Personally I've only had the Selosse Brut Initial and from what I've read about the Selosse cuvees it's probably the wine to compare Este to (and it sounds like there is enough commonalities in the production side at least to make it a fair comparison, except for the sulphur perhaps).

    You're right though that the Selosse comparison is also a cringeworthy one if we look at in a broader context, much like when people start comparing Pat Cummins to J Thomson or the like.

    It does beg the question about how appropriate such name dropping is – what is ok and what's not? Personally I'm always intrigued to know about where winemakers (or anyone really – musicians, painters, marketers, whatever) get their inspirations from, but I know that there is also an element of ego in such a statement too (I'm making the next Grange yadayada…)

  5. Taking a tangent to this discussion, there's an interesting take on the relationship between blind tasting and challenger wines in this post from Jamie Goode (I think you've seen it Mr Bennie):

    http://www.wineanorak.com/wineblog/uncategorized/when-critics-disagree-again

  6. Oh and almost forgot to answer about precision!

    That precision reference is probably more about length and conviction. Actually conviction is probably a better way of putting it – that sensation of becoming imbued with a wines way of thinking.

    Shit now I'm getting all esoteric…

  7. Well responded! I tend to steer clear of reprinting references from wineries like that where possible – runs into that murky territory of where press releases stop and constructive information from the persona presenting it ends. Not saying that's the issue here, just that it can be murky…

    Yep, seen that Goode post, it's good reading.

    Meanwhile, haha, I like the esoterics! Bring 'em on!

  8. Oh, and just to demarcate, I have been very lucky to try most of Selosse's cuvees at some point (six of the cuvees so far, according to my notes), and have seen some several times! Phew! I have a couple of bottles stashed in cellar; we shall drink one!

  9. I'd be really interested to hear Steve Webber's take on the Selosse angle actually. Imagine he drinks a bit of the stuff (I wish I could afford to drink more top grower Champagne. Must get myself a profitable winery stat!)

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