A lifted floral bouquet, with exotic notes of lychee, pineapple and subtle herbaceous aromas leads to a zesty, textured palate with crisp citrus flavours.
Established by Bob and Cherie Berton in May 1996, Berton Vineyard is one of Hallgarten's most important partners. 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.
In the vineyard, a warm dry summer provided a clean and disease free vintage with great ripening conditions across all regions in 2018. Despite some hot days, extended heatwaves did not play a role during the growing season; there was little berry shrivel occurrence in white varieties. The fruit at harvest delivered excellent fruit concentration and varietal typicity.
Fiano is native to Campania in Italy, but this early ripening and relatively low yielding variety has been really flourishing in the Australian climate for the past few decades. The Fiano grapes for this wine come from the Torino vineyard near the village of Tharbogang in the Riverina, New South Wales. The vines are grown on a sandy soil with clay subsoils. As the climate is hot and dry, drip irrigation is required to nourish the vines. The vineyard rows are orientated to face north to south and the vines are trellised on a double wire and spur pruned.
One of the winemaker’s favourites, Fiano was initially used in blending and adding interest to some of the other varieties. After years of outstanding quality, the Winemakers Reserve Fiano has been released. Harvest time was determined by flavour development, and the sugar/acidity levels having achieved ideal balance. Harvest took place in the cool of the night to retain freshness and to minimise oxidation. The grapes were destemmed and chilled to a bag press, where the free run juice was separated for this wine. The juice was lightly clarified before being slowly fermented at 14 to 16°C with a carefully selected yeast to optimise varietal expression. After a short period on the lees, the wine was prepared for bottling.
A lovely example of the Fiano grape, with its lifted bouquet of lemon zest and orange stem combined with floral notes of jasmine. Lime and pineapple flavours along with herbaceous tones drift across the palate with tingly freshness.
Fiano 98%, Pinot Grigio 1%, Viognier 1%