Berton Vineyard Metal Label Sauvignon Blanc 2024 《WC Selection - AU011A》
Region：Padthaway, South Australia
Grapes : 100% Sauvignon Blanc
Alcohol : 12%
Bob and Cherie set about planting the first Berton Vineyard cuttings that spring - ten acres of Shiraz and seven acres of Chardonnay - without any permanent water - it wasn't until the following year, in 1998 when the dam filled that the vines got a decent drink!! It was due to these conditions and the seemingly hydrophobic podsolic soils that the vines struggled to become established. After a few years where the vines still looked like rootlings, a Swedish friend jokingly called it the bonsai vineyard - and the name stuck and later became the name of our premium Shiraz. High Eden has a high annual rainfall so the vines are looking good these days... but we still remember the early days every time we crack open a bottle of Bonsai! After the dam was established and water plentiful we went on to plant Cabernet sauvignon, Chardonnay and Sauvignon Blanc.
In 2005 the decision was made to purchase a winery to process the 100 odd tonnes that was produced at the High Eden Vineyard. In 2005 when the former Southcorp winery in Yenda became available, Bob and Cherie joined with Jamie Bennett, Paul Bartholomaeus and James Ceccato to form Berton Vineyards the company. The winery was purchased and the guys moved to their new home in November 2005. For the next few months they were kept busy buying up fruit and arranging contact crushing for the 2006 vintage. In January 2006 the first grapes rolled across the weighbridge, and so began the scariest vintage we have all experienced! With very few staff we managed to crush and process 13,000 tonnes. Thankfully life at the winery has become easier since then!
Winemaking
Our 2024 Metal Label Sauvignon Blanc is sourced from the winegrowing region of Padthaway. With a Mediterranean climate and coastal influences, Padthaway experiences dry, warm sunny days and cool nights enabling an even ripening period. Harvested mid – February, once the acidity was tempered and fruit flavours were at an optimum, the fruit was destemmed, chilled, and clarified ahead of fermentation in stainless steel vats, using specialised yeast strains selected to elevate aromatics and promote mouthfeel. Upon completion of primary fermentation, the parcel spent a short time on yeast lees before blending, clarification, stabilisation, and bottling.
Tasting note
A bright and aromatic display of lime, kiwi, grapefruit and dried herbs overlay a layered palate of lemon , lime zest, mineral acidity and fine talcy texture.
Style
Crisp, dry and fruit driven.
Food Match
Wonderful as an aperitif, that also pairs well with fresh seafood, ceviche and a Greek salad.
