Berton Vineyard The Bonsai 2019

Berton Vineyard The Bonsai hails from High Eden, a sub-region of Eden Valley, located in the Barossa zone of South Australia. Known for its rugged terrain, high altitude, and ancient podzolic soils, High Eden produces intensely flavoured wines with excellent structure and acidity. The poor, quartz-rich soils in the Bonsai Vineyard resulted in low-yielding, slow-growing vines, leading to concentrated fruit with distinctive regional character.

This wine is a blend of 77% Shiraz and 23% Cabernet Sauvignon, a classic Australian combination that balances Shiraz's plush dark fruit and spice with Cabernet's structure, tannins, and cassis-driven elegance. This vintage was marked by drought conditions, leading to a small but intensely flavoured crop, producing a full-bodied, bold red wine with layered complexity and depth.

The fruit was hand-harvested earlier than usual, due to the dry growing season. After destemming and crushing, the grapes were fermented in 15-tonne static fermenters at controlled temperatures for six days. The wine was pressed, completing malolactic fermentation before ageing in a mix of new and old French and American oak barrels. After 14 months of maturation, the finest barrels were selected to create this limited-production Bonsai Vineyard blend.

Deep crimson in colour, The Bonsai 2019 has an aromatic nose of blackberries, cassis, and dark cherries, intertwined with notes of cedar, vanilla, and dark chocolate from oak ageing. The palate is bold and structured, revealing layers of ripe plum, mulberry, and blackcurrant, balanced by hints of pepper, clove, and tobacco. The silky tannins and vibrant acidity give the wine a long, complex finish, making it both approachable in its youth and suitable for ageing.

This red wine pairs beautifully with slow-cooked roasts, grilled lamb, or venison, as well as strong, mature cheeses like Cheddar or Gouda. The structured tannins and rich fruit also complement chargrilled meats, barbecue dishes, and hearty stews. Serve at 16–18°C, decanting for 30–60 minutes before drinking.