Premium multi-vintage sparkling wine requires skill, a harmonious mix of conditions culminating in delicate base wines, experienced palates to bring them together to ideally complement each other (like match-making for wine!) and to make sure the final wine is balanced, creamy, moussy, fine, structured and above all, enjoyable.
Meaning ‘kiss kiss’ in French, the name describes the wine perfectly in two words. At first meeting, there’s a kiss of lemon zest, Golden Delicious apple, softly alluring spice and elegance to the flavour that draws you in for more… after all, one kiss is never enough.
The story of her naming is one of romance and fortune. With a call out to you mofos we were flooded with suggestions to name our baby bubbly. There were many great names and we thank everyone who contributed their love. We had a vote and it came down to a re-count, but in the end there was one, a clear winner. With glasses charged full of the eponymous liquid, there was only one name it could be, one name that it could have ever been.
Bisou Bisou was born, and thankyou to Becky McGee for the inspiration (If you dust off your rose-coloured glasses and squint at the side of the label, you might even be able to make out our little love note to Becky).
And Bisou Bisou is not just your average ‘non-vintage’ in the usual sense of the word. She’s a premium multi-vintage blend, made up from four special vintages from 2008-2011, all fermented dry, with a small dosage of 10g/L of sweetness added at bottling for balance and softness. An average of three years on lees has added depth that we could only dream of. De Bortoli has crafted for us the perfect wine - versatile, soft and complex.
I’ll let you in on a little secret. We had this wine in stock for about a month before it started selling, as a cleanskin awaiting its decorative clothing which has been beautifully penned and executed by our designers Adam and Jimmy. We’ve had a few chances to try her, and she’s our first wine, every time. The love story is not limited to the label. Our love for her is palpable, as she’s taken on her own persona (she started as an ‘it’; she’s well beyond such unfamiliarity now), and as proven by the unmentionable number of cases we’ve consumed over those few weeks alone.
We’re prouder than ever of this one, Mofos. From the cheeky but enticing ‘spin the bottle’ around her neck to the delicate debossing of the label to the smooth, delicious creaminess of her bubbles, this one’s going to be very, very popular.
So thank you, and you’re welcome, from all of us at Mofo HQ.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
De Bortoli Wines
Established in 1987, De Bortoli wines has a rich family history that goes back almost six decades when founder Vittorio De Bortoli made his first batch of Shiraz for family and friends in 1928. Originating in Bilbul (Riverina region of southern NSW), it has expanded into the Yarra, King and Hunter Valleys with much success. Proudly remaining in the hands of the third-generation of De Bortoli's, today the winery's operations is overseen by the Leanne and winemaker husband Steve Webber. Focused on producing expressive wines that are first-class in quality and good value for money, the winemaking philosophy is focused on the belief that 'great wine begins in the vineyard' - from adapting sustainable vineyard practices and practicing minimal intervention, the results speak for themselves with a never-ending list of accolades and enviable reputation to match. There's no doubt that two things reign supreme at De Bortoli which have led to their continued success: family and wine. After all, it all began with 15 tonnes of black Shiraz grapes...
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...