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Producer: Berton VineyardGrape Varieties: 85.9% Viognier, Trebbiano 9% and Riesling 5.1%.Optimum Drinking: Within 3 yearsWine Style: Rounded with apricot fruitsAlcohol by Volume: 13.9%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: 85.9% Viognier, Trebbiano 9% and Riesling 5.1%.
Region: Riverland and Murray Darling VIC, South East Australia
Vinification: The Viognier was harvested at 14.5 baume in the cool late March nights. The grapes were processed under these cool conditions to retain their freshness and varietal character. Crushed, pressed and cold settled for 48 hours, the juice was then racked off lees and inoculated with a specially selected strain of yeast. The ferment was carried out in stainless steel tanks and kept at a constant temperature of 14 degrees. After ferment the wine was then immediately racked off yeast lees and filtered, stored in stainless steel ready for bottling. The wine was bottles under screw cap closure so as to retain freshness and the true varietal character of the Viognier grape.
Taste: This alluring Viognier displays lifted aromas of lemon, honey and white spice. Flavours of apricot nectar, honey and vanilla fill the voluptuous palate. Alcohol 13.9%, r/s 10g/l
Serve: Enjoy with good friends over a plate of gourmet fish and chips or creamy pasta dishes or simply anytime. This wine has been made to drink now, but will cellar for 3 years
A very stylish Viognier at a reasonable price.
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