Berton Vineyards Foundstone Semillon Sauvignon Blanc 2016

Berton Vineyards was established in 1996 by Bob and Cherie Berton when they purchased a block of land in High Eden, a subregion of the Barossa Valley, South Australia. This idyllic property sits 450m above sea level on gently rolling hills - except for the Chardonnay block which is anything but gentle!!  

The first wines that we ever made were released under this label, so these wines are very special to us. Now, years later, we still take pride in selecting our fruit from the same vineyards and producing wines that are consistently full of flavour and made so they are ready to drink now.

The Dorothy Victorian Chardonnay 2016

Select parcels of fruit were sourced from premium vineyards across Victoria’s premium viticultural sub regions.. The fruit was picked during the cool early hours of the morning. The fruit was then rapidly transported to the winery and immediately crushed, chilled and pressed. It is then allowed to settle before being racked off of juice lees, warmed and inoculated with selected dried wine yeasts. Fermentation occurred in stainless steel tanks of various sizes at 12-18 degrees. A small proportion of the wine was fermented in oak barrels to add a touch of complexity and texture to the wine. The finished parcels are carefully assessed, with only the finest chosen for the final blend prior to bottling.

Cape Heights South African Sauvignon Blanc 2016

Boutinot has been refining and redefining its Sauvignon Blanc vineyards in the last 3 years. Winemaker Marinda Kruger-van Eck is an acknowledged expert on this varietal and works with numerous coastal growers to best define Boutinot's preferred style and the finest expression of Coastal Regions specific terroirs. 

The winery receives the grapes before midday. They are destemmed and crushed and go into strainers where the free run is pumped gently to tank. The Sauvignon Blanc is fermented in temperature controlled stainless steel tanks at between 11C and 13C. The ferment is likely to last around 10 days. The wine is racked after ferment and then kept on fine lees right up until bottling.