Established by Bob and Cherie Berton in May 1996, Berton Vineyard is one of Hallgarten's most important partners. The estate covers 30 hectares of land located on gently rolling hills at 450 metres above sea level, in a subregion of Eden Valley in South Australia. The superb Reserve Shiraz and Reserve Chardonnay wines are still sourced from this plot. 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 enables Berton Vineyard to produce value for money wines which sit alongside their premium single vineyard offerings.
Good winter rainfall was followed by the driest spring since 2006. Minimal rainfall in January accompanied by the lowest mean maximum temperature for 23 years, were followed by high February temperatures; resulting in rapid ripening across all varieties. Temperatures then fell sharply, with March around average. Both Cabernet portions were machine harvested during the warm afternoon conditions. The reds are strongly coloured and richly flavoured.
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.
The grapes were fermented in stainless vertical sweep arm fermenters for eight days between 22 ° and 28°C on premium French untoasted and toasted oak chips. The wine was then pressed at 0.5 Baumé through a bag press into stainless steel storage tanks and left to ferment until dry. Wine was racked into stainless steel storage vessels, where it completed malolactic fermentation. Each parcel was clarified via centrifuge into stainless steel storage. One half was transferred into new and used French and American oak barrels for approximately 16 months, while the second half was aged in tank on premium American oak staves for the same duration. Only the best parcels were barrel selected and carefully and thoughtfully blended to arrive at this exceptional blend.
The Reserve Coonawarra Cabernet has an impenetrable black colour with a vibrant garnet hue. The aromas are powerful and complex with a wealth of fruit ranging from ripe blackcurrant and blackberries with hints of fresh tobacco and chocolate mint. The rich and harmonious palate displays abundant flavours of blackberry and dark cherry, underpinned by fine toasty French oak and defined by a soft yet dense tannin profile.
Filet mignon or roast lamb with herb roasted vegetables.
Cabernet Sauvignon 100%