The grapes were sourced from the prized terra rossa region of Coonawarra. They were picked in late April and fermented in closed fermenters for 10 days between 25 and 28 degrees andpumped over four times a day. The wine was then pressed off into stainless steel tanks where it completed its malolactic fermentation in the
late autumn. Following this, the wine was racked into French oak barrels with an equal spread of new, 1, 2 and 3 year old oak. The wine was aged for a year during which time it underwent a further racking.
In 2007 Bob Berton purchased the Yenda winery in the heart of the Riverina. This state of the art facility has the capacity to process 20,000 tonnes of grapes
All vines have been spur pruned. Vine age is varied. Vines are planted roughly 1.8m apart with 3.6m between the rows to allow machinery access. The Trellis system is generally a single wire cordon.
Bin No.: 1442
Region: South Australia
Producer: Berton Vinyards
Grape Varieties: 97% Cabernet Sauvignon
Grape Varieties: 2% Merlot, 1% Shiraz
Allergens: contains sulphites
Body Value: E (A is light, E is full bodied)
abv: 15.0% Bottle size: 75cl