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Berton Vineyard The Bonsai High Eden, 2018

Australia

Producer

Berton Vineyards

Grape Variety

Cabernet Sauvignon

The Bonsai vineyard was planted by hand by Bob and Cherie in a remote spot up in the High Eden in 1997. So named because at the time of planting there was no access to water for irrigation; hence, the vines struggled
to survive and to establish themselves and looked like dwarf plants. 2018 The Bonsai is a rich concentrated wine with dark, ripe fruit aromas of blueberries and blackcurrants complemented by a pencil-lead edge. It
is medium bodied with succulent fruit flavours mid-palate, a grainy texture with emerging flavours of savoury mint, vanilla and blackcurrant. A drought year, the dam almost but not quite dry, grapes were picked on April 11, a few weeks earlier than usual but with a much smaller crop. It was matured in a combination of new and old French and American oak barrels.

Case of 6 bottles

Producer

Berton Vineyards

Grape Variety

Cabernet Sauvignon

The Bonsai vineyard was planted by hand by Bob and Cherie in a remote spot up in the High Eden [...]

The Bonsai vineyard was planted by hand by Bob and Cherie in a remote spot up in the High Eden in 1997. So named because at the time of planting there was no access to water for irrigation; hence, the vines struggled
to survive and to establish themselves and looked like dwarf plants. 2018 The Bonsai is a rich concentrated wine with dark, ripe fruit aromas of blueberries and blackcurrants complemented by a pencil-lead edge. It
is medium bodied with succulent fruit flavours mid-palate, a grainy texture with emerging flavours of savoury mint, vanilla and blackcurrant. A drought year, the dam almost but not quite dry, grapes were picked on April 11, a few weeks earlier than usual but with a much smaller crop. It was matured in a combination of new and old French and American oak barrels.

Afficher plus +
Red
Heavy oak
Medium
Lot: 2168 750 ml
2021-2028
M6 D8
18°C
Mint, savoury, blackcurrant, vanilla Blueberries, blackcurrant, pencil lead
Braised venison with chocolate-blackcurrant sauce