La Boheme 'Act Four' Syrah Gamay 2015

Only in Australia could they produce an opera singer called Dame Nellie Melba and, likewise, only in Australia could they make a wine so hauntingly lovely as this Syrah Gamay blend. It pays tribute to Yarra Valley native Dame Nellie Melba, who enchanted the world as Mimi in ‘La Boheme’ in 1913.

Like Dame Nelly, who raised huge sums for war charities, this red is as beautiful on the inside as it is on the outside. The cool hills of the Yarra Valley have created a delicately fragranced, white pepper-laced wine, where red fruits meet dry herbs on a soft, textural bed of dark chocolate and spice.

One sip and we guarantee you’ll be on your feet for a standing ovation.

Vittorio de Bortoli arrived in Melbourne from Italy in 1924, and sought farm work in Riverina, New South Wales. Times were tough, but by 1927 he had scraped together enough money to buy a small farm in Bilbul, producing his first table wine in 1928, in response to the country's fondness for fortified wines. Unprecedented demand soon led to exports to the north of New South Wales and beyond to Queensland, and production increased sharply over the next eight years. The winery survived the Depression, the paranoia of the war years and the impact of alcohol rationing and in 1952 Vittorio's energetic young son, Deen de Bortoli, took the helm and led it down a route of innovation. Production and distribution expanded dramatically, while new styles, viticultural practices and technology all provided grist to his mill. Having continually pushed things forward throughout the Australian wine boom of the 60s and 70s, Deen entrusted the winery to the family and its core values of hard work and generous spirit.

Steve Webber has been the winemaker at De Bortoli Yarra Valley since 1989. He previously worked for Lindemans, Rouge Homme and Leo Buring. He is well recognised as a leading Australian wine judge and has chaired many shows including the Royal Melbourne Wine Show from 2008 to 2010. Steve makes textural, light to medium bodied wines with charm and character. In 2007 he was awarded Winemaker of the Year by Gourmet Traveller Wine Australia.

A mixture of whole bunches and whole berries were used in both Syrah and Gamay ferments. Minimal plunging took place over 20 days of maceration, before maturation in 500 litre barrels for 10 months.

Fragrant white pepper and red fruits combine with dry herbs and floral notes. A soft textural palate follows up with spice, dark chocolate and perky acidity.