Berton Vineyard Winemakers Reserve Viognier is an aromatic white wine made with grapes grown in the Riverina wine-growing region of New South Wales.
Berton Vineyards was established by Bob & Cherie Berton in May 1996 with 75 acres of land at 450m above sea level on gently rolling hills in a sub-region of Eden Valley in South Australia. 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. This state of the art facility has the capacity to process 20,000 tonnes, and allows Berton Vineyards to produce value for money wines which sit alongside their premium single vineyard offerings.
The grapes Berton Vineyard Winemakers Reserve Viognier come from Riverina vineyards surrounding the townships of Griffith and Yenda. The vines are grown in a warm continental climate with mostly dry ripening periods, which provide excellent conditions for grape cultivation. Deep, fertile loam soils provide a great base for healthy vines and rapes with abundance of flavour. Efficient irrigation methods supply water from the Murrumbidgee River in gravity fed channel systems. The Viognier blocks are set up on a double wire trellis, allowing good air penetration and bunch distribution, whilst providing protection from sunburn. This system also allows good machinery and manual access during pruning, spraying and harvest.
The grapes are harvested at night to retain freshness and minimise oxidation. The fruit was crushed, destemmed and chilled to the bag presses. After a gentle pressing the juice was clarified before a slow fermentation at cool temperatures of 14 to 16°C using a carefully selected yeast to optimise lush, varietal flavours. The wine then underwent six to eight week maturation on yeast lees which built mid palate weight and optimised the expression of soft creamy notes. The Viognier was then blended, filtered and bottled.