Images are for illustrative purposes only and, unless clearly stated in the product title or description, labels and vintages may differ from those shown.
| Grape | Chardonnay |
| Style | Dry, White, Medium Bodied, Stone and Citrus Fruit, Oak Aging, Nutty, Structured, Fresh |
| Country | Australia |
| Region | Riverina, South Eastern Australia |
| Volume | 75cl |
| ABV | 13% |
| Dietary | Vegetarian, Vegan, Sustainable |
Deen Vat 7 Chardonnay honors Deen De Bortoli’s vision of crafting accessible, quality Australian wine. In the glass it reveals a light straw colour, with complex aromas of white peach, grilled nuts, and citrus. The palate is rich and creamy with a buttery texture balanced by fine acidity, making it an excellent match for spicy Thai cuisine. This brilliantly made Aussie stunner offers both depth and freshness.
About the Producer
The De Bortoli family story is one of determination and triumph that started 90 years ago and is now told, generations later, across Australia.
Their heritage encompasses the universal story of immigrants making good in an adopted land, the rise and rise of the Australian wine industry and the tale of a hardworking and innovative family which considers good wine, good food and good friends to be among the true pleasures in life.
Today, as a fourth generation enters the family business, De Bortoli is amongst the top wine producers in Australia with vineyards spanning six premium wine regions.
Vineyard and Winery
Good rains during winter and early spring allowed for good fruitfulness and healthy vines at the beginning of the growing season. A cooler than usual ripening period enabled good varietal flavours. Rain during late spring and summer increased the disease pressure but with good viticultural practices and selective harvesting they were able to begin vintage, albeit about 2 weeks later than what has become the norm in recent times.
Fruit is harvested at night, pressed and left to settle, roughly racked the next day to barrel and tank. Warm fermentation and extended lees contact help give a wine full of flavour and texture. 58% of the blend is fermented in old French oak barriques and Hogsheads. Wine is then left in barrel to mature on yeast lees for 12 months with minimal stirring. 100% of the wine going through malolactic fermentation.
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