Berton Vineyard 'Metal Label' Chardonnay has a refined balance of vibrant citrus and nuanced French oak influence. Aromas of grapefruit and pineapple lead to a palate featuring lemon, mandarin, and honeydew melon, the wine is layered and thirst-quenching. This wine concludes with a soft, creamy texture complemented by crisp acidity and subtle vanilla notes. Ideal with cream-based pasta or roast chicken.

About the Producer

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.

Vineyard and Winery

The majority of the fruit was grown by the Orton family in Padthaway, South Australia. The vineyard was planted in 2001 to 2002, with an east to west orientation, providing just the right amount of sun exposure on the vines. The soils are sandy loam over clay, formed on old lagoon sediments. These sandy soils lead to poor nutrient and water retention which helps to concentrate the flavours in the fruit. The vines are grown on single wire trellises, ensuring an open canopy. Drip irrigation is used in the vineyard to manage the water supply and reduce evaporation, as water is applied directly above the roots. A proportion came from vineyards in Cowra and Barossa adding complexity to the blend. The fruit from each vineyard was picked in the cool of the night, with harvesting dates determined on physiological ripeness, flavour development and when fruit acidity is at an optimum.

The fruit from each vineyard was vinified separately. The fruit was destemmed and chilled to membrane press, where it underwent a gentle press cycle; only the free-run juice was retained for fermentation. The juice was lightly clarified, before undergoing a slow fermentation at cool temperatures of 14 to 16°C for approximately 14 days in a combination of French oak puncheons and stainless-steel vats. The wines were then blended and aged 'sur lie' for three months, resulting in good integration and imparting a creamy texture. The wines were prepared for bottling, achieving a fresh and fruit driven style with light oak nuances.