{"product_id":"2018-shiraz-cabernet-the-bonsai-berton-vineyard","title":"Shiraz Cabernet, The Bonsai, Berton Vineyard 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlueberry, plum and liquorice with toasty oak and a mint-chocolate edge on the nose. Full-bodied and rich, with fine tannins, moderate acidity and dark cherry and white pepper running through a long finish. Shiraz 86%, Cabernet Sauvignon 14%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBerton Vineyard was established by Bob and Cherie Berton in May 1996 and is one of Hallgarten's most important partners; a state-of-the-art winery at Yenda in the Riverina, bought in 2007, handles the volume wines, while the premium single-vineyard bottlings still come from the original estate. The Bonsai is one of those: 30 hectares on gently rolling hills 450 metres above sea level at High Eden, a sub-region of the Eden Valley in South Australia. The vines were planted in 1996, 1.5 metres apart with 3.3 metres between rows, spur-pruned on a single wire trellis that keeps the canopy sparse and well ventilated for maximum sunlight and minimal disease, and rooted in 'Podsolics', an old grey soil formed over yellow clay that is sandy and slightly sodic. The Shiraz was picked in late April, destemmed and crushed into 15-tonne static fermenters, inoculated with selected yeast and fermented for six days between 22°C and 28°C on premium French oak, both toasted and untoasted, then pressed at 0.5 Baumé into stainless steel to finish dry before malolactic conversion; each parcel was clarified by centrifuge and moved into new and used French and American oak barrels for 12 months, with only the best barrels selected and blended before bottling. The 2018 season was warm and dry, giving clean, disease-free fruit and good ripening without extended heat waves, though spring frost cut yields in some South Australian vineyards without affecting the quality of what was picked.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with a chargrilled ribeye, slow-braised beef short rib, lamb kofta off the barbecue or a mature hard cheese. Drinking well now and over the next three to four years; an hour in a decanter helps. Sealed with a screwcap.\u003c\/p\u003e","brand":"Berton Vineyards","offers":[{"title":"Default Title","offer_id":58476013322623,"sku":"HNW-5401418A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5401418A.jpg?v=1789918849","url":"https:\/\/www.edkawines.com\/products\/2018-shiraz-cabernet-the-bonsai-berton-vineyard","provider":"Edka Wines","version":"1.0","type":"link"}