The parcels to produce the Shiraz Foundstone Berton Vineyard were fermented separately in stainless steel potters for four to six days at controlled temperatures of between 26 to 30°C, with regular pump-overs where it was influenced by premium French toasted and untoasted oak. The wine was then pressed off its skins at 1° Baumé and transferred to stainless steel tanks where it received further oak contact. The wine went through malolactic fermentation and was then clarified. The best parcels were selected and blended.
The vine age is varied, but all vines have been spur pruned and are generally trained on a single wire cordon trellising system. The vines are planted at approximately 1.8 metres apart with 3.6 metres between the rows, to allow machinery access. The soil styles in the vineyards are predominantly loam to clay-loam in texture, with moderate to high fertility.
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.