The 2006 Pinot Noir Reserve Release was produced from organically grown fruit. It was fermented with wild yeasts and bottled unfined and unfiltered. Dark ruby-colored, it has a fragrant nose of toasty wild strawberries and raspberries leading to a medium-bodied Pinot with complex flavors. However, the wine becomes lean and dry in the finish. Drink it over the next 4-5 years. 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.Importer: De Bortoli Wines, North America; www.debortoli.com.auAlso tasted: 2007 Sauvignon Blanc- Semillon Windy Peak (75), 2007 Viognier Windy Peak (80), 2006 Pinot Noir Vat 10 (78), 2007 Pinot Noir Windy Peak (72), 2006 Pinot Noir Estate Grown (82?), 2006 Shiraz, McLaren Vale

Light and open-textured, offering pretty plum and currant fruit with a slight burnt edge to the finish. Drink now through 2010. 125 cases made.??–HS??Region: Australia / Victoria / Yarra Valley Select to Add

De Bortoli’s unique approach to harvest timing and extensive use of new oak leaves this wine seeming rather disjointed: coffee and cola notes dominate the tart, cranberryish fruit flavors. I suspect it will show better with a few years’ of cellaring, but until then, I remain unconvinced.——J.C.(10/1/2008)—— 84