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 Merlot has deep youthful colour with expressive aromas of plums, blackberries and violets. The palate has a velvety texture with generous flavours of sour cherries, plums and fragrant herbs with a hint of vanilla oak.
Perfect with flame seared beef or rich tomato based dishes