All grapes are machine harvested and tested for ripeness which is aimed at 14-14.5 baume. Cropping level is around 6-7 tonnes/acre with a mixture of morning and day harvest. Grapes are then crushed and inoculated with selected yeast strains. The fermentation is carried out at 25-28 degrees and a rack and return is carried out every 3 hours. When the ferment is dry the wine is then pressed off skins and transferred to a stainless steel tank where it undergoes oak treatment using oak staves. The wine is filtered, blended and prepared for bottling.
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.
This Shiraz is densely coloured with youthful violet hues. The nose is expressive offering an abundance of ripe blackberry and plum fruit along with toasty sweet oak notes. The palate is generous and concentrated showing blackberry, black cherry and plum fruit flavours. Complex oak characters of coffee, vanilla and caramel complement the fruit flavours and create a long, lingering finish.
Enjoy with steak or hearty winter stews.
Bin No.: 1456
Region:South East Australia
Producer: Berton Vinyards
Vintage: 2015 Vintage
Grape Varieties:96% Shiraz, 2% Merlot Grape Varieties:2%, Petit Verdot
Status:Still, Vegetarian, Vegan
Allergens: contains sulphites
Body Value: C(A is light, E is full bodied)
abv: 14.0% Bottle size: 75cl
Foundstone Shiraz 2015 Vintage Cellars: £13.25 Enjoy in the restaurant: £19.75