Berton Vineyard2019 Botrytis Semillon Reserve, Berton Vineyard, 375ml
South Australia, AustraliaVintage: 2019
A luscious wine with intense and layered aromas of orange rind, apricot and honey. The vibrant palate delights with notes of apricot and almond biscotti which carry through to a beautifully balanced finish enhanced by toasted notes and subtle spice.
The Griffith area of Riverina is internationally renowned for producing some of the best Botrytis affected wines. The fruit is left on the vine for a significantly longer time than other Semillon to encourage the growth of Botrytis, which desiccates the skin allowing the moisture to evaporate.
Notable Awards
2019 vintage 95/100, Huon Hooke: “Full yellow colour with obvious oiliness in the glass, the bouquet redolent of lemon curd, candied citrus peel and acacia honey, while the palate is intense and sweet, soft and oily in texture, the finish rolling long and harmonious. A more elegant style of Riverina sticky. A delicious wine and amazing value.” Gold Ribbon, Top Rank – The Real Review.
Whats in the bottle
100% Semillon
£1495 Original price was: £1495.£1195Current price is: £1195.
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Description
Established by Bob and Cherie Berton in May 1996, Berton Vineyard is a brilliantly consistent and high-quality wine producer. 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.
Harvested in early May, the sweet shrivelled fruit was left on skins overnight in a bag press to allow maximum flavour and sugar extraction before being pressed. The juice was then clarified and filtered before the start of fermentation. Fermentation lasted for four weeks and when half of the sugar had been converted to alcohol, fermentation was arrested by chilling to 3°C. Once clarified, the wine underwent 12 months oak maturation before being prepared for bottling.
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