De Bortoli Woodfired Shiraz: A Bold Heathcote Red Made for Fire-Led Feasting
Powerful, expressive and full of warmth, De Bortoli Woodfired Shiraz brings the character of Heathcote to the table in a wine made for slow-cooked meats, barbecue and relaxed shared meals.
Crafted in Victoria’s famed Heathcote region, De Bortoli Woodfired Shiraz captures the power and personality of this unique landscape. Grown in ancient, mineral-rich red Cambrian soils, the fruit develops incredible concentration, resulting in a wine of depth and intensity.
Dark and expressive, it opens with vibrant blackberry and blueberry notes, layered with warm spice, liquorice and subtle savoury complexity. The palate is rich and mouth-filling, with soft, supple tannins and a lingering, gently spiced finish that speaks to its origins.
Inspired by elemental, fire-led cooking, this Shiraz is made for bold, flavourful dishes; think slow-cooked meats, barbecued fare or a relaxed pizza night. Generous yet balanced, it’s a versatile red that brings warmth and character to any table.
Try De Bortoli Woodfired Shiraz with these perfect pairings:
Aromatic Braised Shoulder of Lamb
Roasted Eggplant with Warm Fennel Seed, Harissa and Walnut Dressing
Skirt Steak with Jammy Chilli Shallots
RRP $25.99 | Find at any good liquor store near you.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.