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Producer: Berton VineyardGrape Varieties: 92% Cabernet Sauvignon, 5% Merlot and 3% Shiraznd Shiraz 0.8%Optimum Drinking: Within 5 yearsWine Style: Warm rounded red with curranty fruitAlcohol by Volume: 14.86%Closure: ScrewcapCountry: Australia
Established by Bob & Cherie Berton in May 1996 with 75 acres. The heart of Berton Vineyards is their own personal plot in a sub-region of Eden Valley in South Australia. This idyllic property sits at 450m above sea level on gently rolling hills - except for the Chardonnay block which is anything but gentle!!The first vines were planted in that spring - ten acres of Shiraz and seven acres of Chardonnay - but without any permanent water. It was not until 1998, after the new dam was filled, that the vines finally had a decent drink!!!With all this, the vines struggled through their impressionable years. Lots of love and attention, but the lack of water really retarded their growth, so much so that a Swedish friend jokingly told them that they had planted a bonsai vineyard....the name stuck and later became the name of their premium Shiraz. With the good rainfall in High Eden, the vines are in great condition these days, but they still remember the early days every time they open a bottle of the Bonsai.After the dam was full they were able to follow on and plant Cabernet Sauvignon and lastly some Sauvignon Blanc. The Chardonnay and Sauvignon Blanc are now growing happily amongst big white rocks on ancient podsolic soils - which really makes driving trellis posts interesting, but that's another story!!!!
Grapes: 92% Cabernet Sauvignon, 5% Merlot and 3% Shiraz.
Vinification: The grapes for this blend were sourced from the prized terra rossa region of Coonawarra. They were picked at optimum ripeness in late April and fermented in closed fermenters for 10 days. The wine was maintained between 25 and 28 degrees and was pumped over 4 times a day to extract good colour, tannin and flavours. The wine was then pressed off into stainless steel tanks where it completed its malolactic fermentation in the late autumn. The wine was then racked off onto French oak with an equal spread of new, 1, 2 and 3 year old oak. It was matured for a year in a cool cellar in which time it received one racking, after which the best barrels were blended for bottling.
Taste: Warm days moderated by off-shore breezes, rich red loam over well draining limestone are the foundation for the Coonawarra justified reputation for producing the best Cabernet. This wine has an inky black colour with deep red hues, brooding aromas of liquorice, eucalypt, cinnamon spice and sweet peppers. The generous palate show intense blackberries, cassis and vanilla bean supported by a fine spicy structure. This wine is drinking beautifully now and will benefit from a little bottle age. Alcohol 14.86%
Serve: The reserve will age well for 5-8 years and will accompany aged beef served with herb roasted subterranean vegetables.
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