Berton Vineyard, Reserve, Coonawarra, Cabernet Sauvignon

£16.95
  • Berton Vineyard, Reserve, Coonawarra, Cabernet Sauvignon
  • Berton Vineyard, Reserve, Coonawarra, Cabernet Sauvignon

Berton Vineyard, Reserve, Coonawarra, Cabernet Sauvignon

£16.95

AVAILABILITY: 27 in stock

Grape Cabernet Sauvignon
Style Dry, Red, Full Bodied, Oak Aged, Black Fruit, Spice, Smooth, Herbaceous, Food Friendly, Complex
Country Australia
Region Coonawarra
Volume 75cl
ABV 14.5%
Dietary Vegetarian

 

Berton Vineyard's Reserve Coonawarra Cabernet Sauvignon is distinguished by its impenetrable black colour and vibrant garnet hue. Complex aromas of ripe blackcurrant with hints of tobacco and minty chocolate are backed by a robust palate of blackberry and dark cherry, with a soft and dense tannin profile. Finishing with subtle toasty oak, this is a delicious Cabernet Sauvignon and perfect for any occasion. 

About the Producer

Established by Bob and Cherie Berton in May 1996, Berton Vineyard is one of our supplier'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 grapes come from two parcels of fruit within the same vineyard, in the prized Terra Rossa region of Coonawarra. One block is on a slightly more elevated area of the vineyard, which produces more subtle fruit characters. The warm days are moderated by off-shore breezes and the rich red loam over free draining limestone soil is the foundations for the Coonawarra's justified reputation for producing premium quality Cabernet Sauvignon grapes.

The grapes were fermented in rotary vinmatic fermenters for 10 days between 26°C and 30°C on premium French oak until dry. Each parcel of wine was then pressed at 0.5 Baumé through a bag press into stainless steel storage tanks, where the wine went through malolactic conversion. The parcels were then clarified by centrifuge and transferred into new and old French and American oak barrels for 14 months. Only the best parcels were barrel selected and carefully blended

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