High Eden Cabernet Sauvignon 2016

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Our Price:   £18.00 List Price:   £19.10 Saving Of:   £1.10 (6%) Earn 18 Loyalty Points Bottle or Case:    Bottle:  £18.00  Case of 6:  £108.00  Case of 12:  £216.00 Producer:  Berton Vineyard Grape Varieties:  100% Cabernet Sauvignon Optimum Drinking:  Within 8 years Wine Style:  Big curranty rich red Alcohol by Volume:  14.5% Country:  Australia Availability:

High Eden Cabernet Sauvignon 2016

Tasting note

Lovely lifted aromas of violets and sweet blackberry jam on the nose are followed by an intense and complex palate of ripe blackberry and cherry fruit with vanilla & coffee notes. Fine velvety tannins marry to create a soft and structured palate that has a long, flavoursome finish.

Producer note

Established by Bob & Cherie Berton in May 1996 with 75 acres of land at 450m above sea level on gently rolling hills in a sub-region of Eden Valley in South ustralia, Berton Vineyard has been one of Hallgarten Druitt's most important partners. 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 allows Berton Vineyard to produce value for money wines which sit alongside their premium single vineyard offerings.

Vineyard note

Set in High Eden, a region of rugged beauty between Eden Valley and the Barossa, this Cabernet Sauvignon is grown on ancient podsolic soils that are made up of quartz rock.

Soil

Grown on ancient podsolic soils that are made up of quartz rock.

Viticulture

Vines are planted 1.5m apart with 3.3m between the rows. The Trellising system is a single wire Trellis which ensures good ventilation and minimal disease. The nopy is typically quite sparse allowing maximum sunlight penetration. Vines are spur pruned.

Vinification

The grapes were crushed and de-stemmed in a small hand crusher and then transferred into a two tonne vat. Fermentation and hand plunging took place over the next three weeks before pressing in a traditional basket press. The pressings were put back into stainless steel tanks and the wine settled on its lees for three weeks before being racked into four American oak barrels. The wine finished malolactic fermentation in October and was aged for another 12 months before being bottled.

Grape

Cabernet Sauvignon 100%

Food match

Perfect with roast beef or marinated veal.