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Established by Bob & Cherie Berton in May 1996 with 75 acres. The heart of Berton Vineyards is their own personal plot in a sub-region of Eden Valley in South Australia. This idyllic property sits at 450m above sea level on gently rolling hills – except for the Chardonnay block which is anything but gentle

The first vines were planted in that spring – ten acres of Shiraz and seven acres of Chardonnay – but without any permanent water. It was not until 1998, after the new dam was filled, that the vines finally had a decent drink

With all this, the vines struggled through their impressionable years. Lots of love and attention, but the lack of water really retarded their growth, so much so that a Swedish friend jokingly told them that they had planted a bonsai vineyard….the name stuck and later became the name of their premium Shiraz. With the good rainfall in High Eden, the vines are in great condition these days, but they still remember the early days every time they open a bottle of the Bonsai.

After the dam was full they were able to follow on and plant Cabernet Sauvignon and lastly some Sauvignon Blanc. The Chardonnay and Sauvignon Blanc are now growing happily amongst big white rocks on ancient podsolic soils – which really makes driving trellis posts interesting, but that’s another story

Grapes: 100% Raisined Semillon.

Region: Riverina

Vinification: The Semillon grapes selected were from old vines. Harvest was in early May when the botrytis infection was light and an optimum of 22 baume. The older vines give the wine a more intense flavour than younger vines. Harvested in the cold early May morning the grapes were processed quickly with minimal time between harvest and delivery. The grapes were not de-stemmed so as to aid in the pressing of the grapes. Crushed direct to a bag press, pressed and then cold settled for 48 hours, the juice was then racked off juice lees and inoculated with yeast. The ferment was carried out in stainless steel tanks and kept at temperatures of between 14 and 16 degrees C. Fermentation was stopped at the desired sweetness by chilling the ferment quickly to 0 deg C. After ferment the wine was then racked off yeast lees and filtered, stored cold in stainless steel tanks ready for bottling. The wine was bottled under screw cap in order to retain freshness and flavour.

Tasting Notes:  The Foundstone Raisined Semillon is sourced from the Riverina region and displays aromas of dried apricots, dried apple and candied oranges. The palate shows orange rind with luscious apple and apricot flavours which are beautifully balanced by the zingy acidity. 

Alcohol 11.6%, r/s 9.6g/l

Serve: Enjoy with a selection of fresh fruit with mascarpone and a sprinkling of cinnamon or simply anytime This wine has been made to drink now, but will cellar for 3 years.