To produce the Shiraz Gundagai Berton Vineyard the must was cold-soaked for two days at 12°C. Fermentation took place in stainless steel tanks with two daily pump-overs to ensure optimum extraction of colour and flavour, while imparting structure. Maceration lasted for eight to 10 days and then the young wine was pressed off its skins, clarified and transferred for malolactic fermentation. It was racked off its lees into oak barrels; approximately 70% old oak, of which 35% was American and the remainder French, for a period of 13 months.
The vineyard is situated on rolling hills overlooking the Murrumbidgee River and Jugiong village. At 350 metres above sea level, it is considered high country New South Wales. The average annual rainfall here is 706 millimetres, classifying the region as having a continental climate. The terroir is rich quartz speckled through alluvial soils; it nourishes the clone BVRC30 vines, which were planted on their own rootstocks in 1997. Drip irrigation ensures they receive the optimal amount of moisture.
Established by Bob and Cherie Berton in May 1996, Berton Vineyard is one of the most important wine producers in Australia. 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.