De Bortoli enters chilled wine debate with Chill No Chill

Inspired by a truly contentious topic – whether you should put ice in wine – De Bortoli has revealed Chill No Chill, a red wine that can be served at different temperatures. Putting ice in a glass of wine. It is enough to spark fervent debate, and one of the few topics in the drinks world that can neatly split a room. For some, it is an affront to winemakers, neglecting their hard work and risking overchilling and dilution. For others, it is a way to add an extra dimension of refreshment to a wine and, fundamentally, no-one else’s business. For De Bortoli, it was inspiration. The Australian winery, whose vineyards span some of New South Wales and Victoria’s best known regions, has launched Chill No Chill, its take on the great ice debate. The germ of the idea came from Leanne De Bortoli, a member of the winery’s third generation who manages its Yarra Valley estate. She had long ago got into the habit of adding an ice cube to her wine on hot summer days. Indeed, she was an advocate for the practice long before chilling reds became a mark of a cool venue. Thinking of her own preferred drink on a warm day, she threw down a gauntlet to her daughter, winemaker Kate Webber, and the rest of the winemaking team. Could they create a serious red that was equally suited to chilling as it was to a room temperature serve?

Crafting a versatile wine

The solution they discovered was to blend two grape varieties, each with distinctive aromatic charm. They then took a hands off approach to ensure that it could shine in either setting and gave it a simple moniker: Chill No Chill. The blend comprises Pinot Noir and Syrah from the estate’s vineyards. This includes its renowned Abbey Vineyard and Estate Vineyards. Each grape can add something different: freshness and red fruits from the Pinot Noir, richer flavour and smooth tannins from the Syrah. More than just functioning at different temperatures, the wine has a different character depending on whether you chill it or not. At the lower temperature, it is described as supple and invigorating, with popping fruit notes and a refreshingly crisp sip. At room temperature, meanwhile, it is said to lean into its violet and red fruit aromas, with depth and balance defining the wine. The contrast is mirrored in its branding. Eschewing the traditional band across the front of the bottle, it is split into two. One side represents the chilled experience; the other is for ‘no chill' approach. For the drinker, the only thing that remains is to pick a side. To mark the launch, Patrick Schmitt MW conducted a tasting of Chill No Chill. Naturally, he sampled it at both temperatures, although he had not been told that the two glasses contained wine from the same bottle. Discover his tasting notes below.

Chill No Chill

• Producer: De Bortoli
• Region: Yarra Valley
• Country: Australia
• Grape varieties: Pinot Noir and Syrah
• ABV: 13.5%

Chilled: A delicate wine featuring plenty of soft, sweet strawberry fruit followed by a touch of crunchy cranberry, then peppery spice. Lingering on the finish are fine but quite firm tannins, giving a dry edge to this ripe if light red. Not chilled: An easy to like red with plenty of fleshy, ripe strawberry fruit, complemented by a touch of sweet cherry, as well as a hint of dried mint and cracked pepper. While light, there’s a juiciness to the style, with a fine dusting of chalky tannin on the finish to offset the soft berry fruit at its core. A pleasure to drink on its own.