The parcels of fruit to produce The Black Shiraz Winemakers Reserve Berton Vineyard were fermented in stainless steel vertical fermenters for four to six days at temperatures maintained between 26 to 30°C. The wine was then bag pressed at 1° Baumé and left to ferment until dry. It was then racked into French oak for malolactic fermentation. The wine was clarified via centrifuge into stainless steel storage. Once all parcels were completed, the final cuvée was carefully blended and prepared for bottling.
Predominantly sourced from the vineyards in Padthaway, South Australia, where the soils are sandy loam over clay, formed on old lagoon sediments. These sandy soils lead to poor nutrient and water retention which helps to concentrate the flavours in the fruit. The vines are grown on single wire trellises, ensuring an open canopy. Drip irrigation is used in the vineyards to manage the water supply and reduce evaporation, as water is applied directly above the roots.
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.