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Bonsai Shiraz Cabernet 2016, Berton Vineyards

Bonsai Shiraz Cabernet 2016, Berton Vineyards
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Our Price:  £25.05Earn 25 Loyalty Points
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Producer:  Berton Vineyard
Grape Varieties:  57% Shiraz, 43% Cabernet Sauvignon
Optimum Drinking:  Within 10 years
Wine Style:  Layers of complex fruit, spicy and oak flavours
Alcohol by Volume:  13.7%
Closure:  Natural Cork
Country:  Australia


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Bonsai Shiraz Cabernet 2016, Berton Vineyards

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: 57% Shiraz, 43% Cabernet Sauvignon

Region: High Eden

Winemaking: The grapes were crushed and de-stemmed in a small hand crusher into a 2 tonne vat. Fermentation and hand plunging took place over the next 3 weeks before pressing in a traditional basket press. The pressings were put back into stainless steel tank and the wine settled on its lees for 3 weeks before being racked into 4 American oak barriques. The wine finished malolactic fermentation in October and was aged for another 12 months before being bottled. Alc 14.5%, r/s 1.5g/l

Taste: This wine has lifted aromas of plums and coffee vanillin oak signalling the intensely concentrated ripe plum, black cherry and spicy white pepper on the palate. The flavours combine with the sweet toasty oak and soft tannins to create a beautiful layering of taste and texture that continues to a long lingering finish.

Serve: Perfect with roast beef, rich braised dishes or full-flavoured cheeses or simply anytime!

Cellaring: This wine has been made to drink now but will cellar for 10 years.


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