Sourced from the prized Terra Rossa region of Coonawarra. The warm days are moderated by off-shore breezes and the rich red loam over free draining limestone soils, are the foundations for the Coonawarra's justified reputation for producing premium quality Cabernet Sauvignon grapes.
Cabernet Sauvignon 97%, Merlot 2%, Shiraz 1%
The grapes were picked in late April and vinified in closed fermenters for 10 days at temperatures of between 25°C and 28°C. During the fermentation, the wine was pumped over four times per day. It was then pressed into stainless steel tanks where it completed a malolactic fermentation. The wine was racked into French oak barrels equally between new, one, two and three year old oak and was matured for a year, during which time it underwent a further racking
Established by Bob and Cherie Berton in May 1996 with 30 hectares of land at 450 metres above sea level on gently rolling hills in a sub-region of Eden Valley in South Australia, Berton Vineyard has been one of Hallgarten'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.
A great accompaniment to a filet mignon or roast lamb with herb roasted vegetables.
In the press
Best New World Cabernet under £40, Decanter Magazine 2017
Griotte cherries and fresh blackberries give youthful, tantalising aromas which unfold onto a deliciously elegant palate. The tannins are firm and this has great potential, promising to evolve gracefully with time. Ronan Sayburn MS, Decanter Magazine April 2017
Pure dark blackberries and liquorice make for an enticing nose. This flows onto a mineral drenched palate with wonderful salinity and mouthwatering acidity backed up by fine-grained tannins. Cool, elegant and effortless. Alistair Cooper MW - Decanter Magazine April 2017