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 which sit alongside their premium single vineyard offerings.
2019 – A dry start to the season continued right through to harvest in most regions which resulted in little to no disease issues in the vineyard. Early season temperatures were mild until January saw extreme heat waves for most of South East Australia and supplementary water was crucial in maintaining vine health and crop protection. Despite the season’s challenges, the wine quality in 2019 is excellent, especially for Vermentino, which has a natural ability to maintain crisp acidity and varietal flavour in hot conditions.
2021 – The 2020-21 season was a perfect contrast with the previous one. While summer 2019- 20 was the second hottest on record, 2020-21 was the coolest in 10 years, due to the influence of a La Niña climate pattern. The cool ripening period led to an elevated natural acidity and good flavour development. Some whites in the Riverina were picked slightly early due to rain forecast, resulting in lighter flavours and lower alcohol levels. In most vineyards, crop size was slightly bigger than 2020 across South Eastern Australia.
The grapes for this wine are soured from two areas: the Riverland and the Riverina. The vine age is varied, but all the vines are trained on a double wire cordon trellising system with drip irrigation. In the Riverland, there are two blocks of Vermentino; the younger block is hand pruned, while the older block is machine pruned and the vines are grown in a soil type which is a grey, brown loamy sand. In the Riverina, the vines are all machine pruned and the vines are grown in a sandy loam soil with a clay subsoil.
Harvest timing was determined in the vineyard by flavour development, sugar and acidity levels. Harvest took place in the cool of the night to retain fresh fruit flavours and minimise oxidation before being transported to the winery. After crushing, chilling and pressing, the free-run juice was lightly clarified before a slow fermentation at temperatures of 14 to 16°C using carefully selected yeast to optimise varietal expression. After a short period on yeast lees the wine was blended, stabilised and filtered for bottling, showcasing its fresh varietal fruit flavours.
Quintessential Vermentino, this has a delicate pale lime colour with silver hues with bright aromas of green apple and lemon sherbet. Crisp and fruity palate with lush flavours of lime, pineapple and honeydew melon enhanced by delicate minerality through to a deliciously mouthwatering finish.
South Eastern Australia