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Producer: Berton VineyardGrape Varieties: 57% Shiraz, 43% Cabernet SauvignonOptimum Drinking: Within 10 yearsWine Style: Layers of complex fruit, spicy and oak flavoursAlcohol by Volume: 13.7%Closure: Natural CorkCountry: Australia
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 a perfect start to the 2016 growing season. Above average temperatures resulted in early budburst with most varieties. The mild to warm and dry conditions continued with good rainfall in both November and December producing ideal conditions for véraison. February saw the arrival of hot dry weather and with no rainfall or disease pressure, ripening accelerated rapidly resulting in an early harvest for the reds. The 2016 reds are stand outs - rich ripe juicy wines with great length and great depth of colour.
The vineyard was planted in 1996, with vines planted 1.5m apart and with 3.3m between the rows. A single wire trellis system is used which ensures good ventilation and minimal disease. The canopy is typically quite sparse allowing maximum sunlight penetration. The vines are spur pruned and grown in "Podsolics" an old grey soil formed over yellow clay, which is sandy and slightly sodic.
The grapes were fermented in stainless static fermenters for approximately eight days at temperatures of between 22°C and 28°C on premium French untoasted and toasted oak. The grapes were pressed at 0.5 Baumé into stainless steel tanks and fermented until dry. The wine then went through malolactic fermentation and each parcel was clarified via centrifuge. Each parcel was transferred into new and used French oak barrels for approximately 20 months. The best parcels of each of the Shiraz and Cabernet Sauvignons were carefully barrel selected.
This Shiraz Cabernet Sauvignon impresses with impenetrable violet hues and delivers intense aromas of blueberry, plum, liquorice and toasty oak. Subtle fine tannins marry perfectly on the soft, elegant palate of dark cherry, leather and cigar box.
Perfect with roast beef, marinated veal or full-flavoured cheeses.
Shiraz 84%, Cabernet Sauvignon 16%
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