Berton Vineyards Limited Gundagai Shiraz 2017
Rich, intense aromas of blackberry, black cherry and vanilla oak are echoed on the velvety smooth palate, opulent and stylish.
Producer Note - Established by Bob and Cherie Berton in May 1996, 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 that sit alongside their premium single-vineyard offerings.
Vintage - Abundant winter rainfall was a perfect start to the 2016 growing season. Above-average temperatures resulted in early bud bursts in 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 standouts - rich ripe juicy wines with great length and wonderful depth of colour.
Vineyard - The vineyard is situated on rolling hills overlooking the Murrumbidgee River and Jugiong village. At 350 metres above sea level, it is considered a high country in New South Wales. The average annual rainfall here is 706 millimetres, classifying the region as having a continental climate. The terroir is rich quartz speckled through alluvial soils; it nourishes the clone BVRC30 vines, which were planted on their own rootstocks in 1997. Drip irrigation ensures they receive the optimal amount of moisture.
Winemaking - The must was cold-soaked for two days at 12°C. Fermentation took place in stainless steel tanks with two daily pump-overs to ensure optimum extraction of colour and flavour, while imparting structure. Maceration lasted for eight to 10 days and then the young wine was pressed off its skins, clarified and transferred for malolactic fermentation. It was racked off its lees into oak barrels; approximately 70% old oak, of which 35% was American and the remainder French, for a period of 13 months.
Tasting Note - A deliciously smooth wine that delivers rich, intense aromas of blackberry, black cherry and subtle hints of toasty oak. Opulent with juicy berried fruits, a unique mineral character and subtle nuances of vanilla and cedar box, the palate is velvety soft with beautifully integrated tannins and a long, elegant finish.
Grape Shiraz 100%
Awards Matthew Jukes Top 100, 2018
Winemaker: James Ceccato & Bill Gumbleton
Region: New South Wales
BodyValue: D (A is light, E is full-bodied)
Residual Sugar: 3
Contains Sulphites: Yes