The grapes come from two parcels of fruit within the same vineyard, in the prized Terra Rossa region of Coonawarra. One block is on a slightly more elevated area of the vineyard, which produces more subtle fruit characters. The warm days are moderated by off-shore breezes and the rich red loam over free draining limestone soil is the foundations for the Coonawarra’s justified reputation for producing premium quality Cabernet Sauvignon grapes.
Established by Bob and Cherie Berton in May 1996, with 30 hectares of land at 450 metres above sea level on gently rolling hills, in a sub-region of Eden Valley in South Australia. In 2007 Bob purchased the Yenda winery in the heart of the Riverina. This state of the art facility has the capacity to process 20,000 tonnes and allows Berton Vineyard to produce value for money wines which sit alongside their premium single vineyard offerings.
99% Cabernet Sauvignon, 1% Shiraz
The grapes were fermented in stainless vertical sweep arm fermenters for 10 days between 22°C and 28°C on premium French oak until dry. Each parcel of wine was then pressed at 0.5 Baumé through a bag press and clarified via centrifuge into stainless steel storage tanks. The parcels were then transferred into new and old French (90%) and American (10%) oak barrels for 12 months. Only the best parcels were barrel selected and carefully blended to arrive at this exceptional wine.
A great accompaniment to a filet mignon or roast lamb with herb roasted vegetables.