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19 August 2016
It’s that time of year again where the coordinated mayhem of grape ripening, harvesting, crushing and fermenting has subsided.
Every day I drive into the carport, look at the surfboards, the bike, the skateboard and I’m reminded that summer is long gone and that autumn is over. We are in the midst of a very cold, wet winter as the vineyard team work through pruning the Beresford blocks - out in the bitter cold, rain and wind. While we prepare the vines for their next lap around the calendar it’s good to reflect on the vintage of 2016.
Like some of the drier seasons in distant memory in McLaren Vale such as 2005 and 2007 it was a dry winter with many subregions rolling into spring with a relatively dry subsoil profile. With significant hot conditions in October through December it meant the vines required early irrigation to keep them healthy. Fortunately at our Blewitt Springs estate, the deep rooted vines accessed the soil moisture with ease, producing some large canopies (shoot and leaf growth) early in the season. This set the framework for a balanced leaf to fruit ratio that would carry the vines right through to the end of vintage.
Nevertheless some heatwave conditions in December, while the country was on holidays meant our vineyard supervisor John was up early and around the clock maintaining irrigation on our young plantings that were a little sensitive to heat and some of our drier, well drained blocks.
As vintage approached, the usual February heat never arrived. While the vines had small bunches with less apparent berries on each bunch, the berries were slightly larger than most years – vines have a very good way of compensating to achieve their own balance. A slightly higher cropping level and mild February allowed the grapes to ripen slowly and steadily, with the reds achieving vibrant bright deep colours and lovely ripe tannins.
While the previous 2015 vintage was the shortest on record, 2016 was a steady measured intake through mid- February and March, with a flurry of crushing around mid-March to harvest all the fruit that was ripe and ready.
The resulting wines, after all the processing, fermentation and clarification are on track for solid rich wines with focus and velvety tannins.
Stylistically, whites are aromatic, lifted and elegant with balanced natural acidity.
Reds are particularly interesting with soil type, trellising, sub-region and cropping levels all influencing the resultant quality and style. A standout feature of the 2016 reds is the vibrant, bright pigments facilitated by the mild lead up to harvest and cooler night temperatures that allowed acidity to be retained. Reds are a contemporary style with spice, red and dark berry fruit flavours and will benefit from subtle barrel maturation in restrained new, one and two year old barrels.
What does this all mean for you, the consumer? After seeing through 25 plus vintages in many regions and with many different varieties I can tell you that every vintage is different. While some can be challenging in the vineyard and winery and others flow perfectly, it is always our jobs as a winery team to be dynamic, to adjust our methods and techniques for every block, every batch, every tank, sometimes every barrel. Why? - We are dealing with a variable natural product – wine grapes. We ask that you put your faith in us as viticulturists, cellar operators and winemakers to produce the very best every vintage and of course to put our very best in every blend and every bottling so that when you open a Beresford of any vintage you will be justly rewarded.
Cheers and enjoy,
Chris Dix and Beresford winery team.
4 August 2016
Last night the Minister of Tourism, Leon Bignell MP launched the South Australian Tourism Commission’s global Ad campaign with the aim to keep growing our record visitor economy. This campaign comprised of a series of 17 different Ad’s that capture the very best of Adelaide and what the stunning regional areas’ have to offer.
Beresford was privileged to be part of the Ad for the Fleurieu Peninsula to showcase not only the sheer beauty of the McLaren Vale region, but the stunning features of our Estate property. Please watch and enjoy.Click here to view the ad we are featured in.
4 July 2016
Beresford Wines have collaborated with one of Adelaide’s acclaimed boutique Chocolatiers, Daniela Rose during the months of July and August at their Tasting Pavilion in McLaren Vale to provide a sensory experience like no other.
Bespoke artisanal chocolates are carefully hand-crafted to complement a flight of premium Beresford McLaren Vale Shiraz; from Bell Tower to Limited Release. The notes, bouquet and palate of the wines are highlighted in each ganache centred truffle. Starting with the light and the delicate and finishing with the rich and the complex. This unique journey immerses the senses in flavour harmonies and makes for a ‘complete’ experience.
Senior Brand Manager, Amanda Rice said “We’re extremely excited to partner with Daniela Rose and offer this unique experience at the Beresford Tasting Pavilion. Daniela’s expertly crafted each of her chocolates to complement the signature elements from our Shiraz range allowing each sense to be immersed during the experience.”
Daniela uses premium coverture chocolate from Cacao Barry – of France. Sourcing from plantations all over the world including Tanzania, Peru and the Ivory Coast. Each chocolate is delicately handcrafted, truly artisanal and offers a unique luxury experience.
23 May 2016
Beresford Wines has received further accolades from prominent Australian wine writer and critic James Halliday, in the recently published 2017 Halliday Wine companion.
Beresford Estate 2014, Cabernet Sauvignon was awarded 95 points, alongside their Beresford Classic 2014 Shiraz also with 95 points! Further to these ratings Halliday has suggested their cellaring potential being 2032 and 2034 respectively – which is a great testament to the final wines!
This result adds to the performance the winery had last year with 6 of their wines receiving over 92points out of a portfolio of only 11 wines. Nearly 6000 wines are tasted and reviewed as part of the collation for the wine ratings book and wines receiving 95 points or above are rated as “outstanding”.
Beresford Wines Senior Winemaker, Chris Dix said “This is an incredible accolade for the Beresford winemaking team. Our 2014 Estate Cabernet is made from selected parcels of fruit from the Beresford Estate vineyard in the cool sub-region of Blewitt Springs.”
“The wines have a defined sense of vitality and reflect the nuances of the vineyard and the vintage, with parcels harvested separately based on flavour and tannin ripeness. These parcels were then fermented separately in our small batch two and four tonne open fermenters,” Chris said.
Campbell Mattinson from The Winefront has described the 2014 Beresford Classic Shiraz as big and beefy. “It shows plenty of both fruit and oak, and it’s not shy of tannin either. This ripper red makes no excuses for anything; it’s big on everything, including value, thank you very much, and it does it all very well.”
Beresford Wines has built a reputation on producing outstanding wines, quintessential to McLaren Vale. The passionate winemaking team ensure their wines are distinctive with trademark attributes including length, depth, balance and complexity.
Beresford Classic Shiraz 2014, RRP: $28.99
Beresford Estate Cabernet Sauvignon 2014, RRP: $50
5 January 2016
South Australia’s list of wine tourism ‘must visit’ locations has a new highlight following the opening of the Beresford Wines Tasting Pavilion.
Located in the heart of the McLaren Vale, the facility offers a premium wine and food experience – with three tiers of award-winning wine available for tasting, matched with local, seasonal produce.
Marketing Manager Chris Illman said the focus of the new offering extended beyond the food and wine, with ‘concierge-style’ service designed to ensure all visitors enjoy a bespoke experience.
“We have created our new Tasting Pavilion to ensure it both showcases our label and offers something for every visitor – from our three tiers of tastings for casual visitors through to the tailored experiences we design for private groups,” he said.
“Our intent is to offer a premium experience on every level and that includes the service delivered by our team. Our Estate Manager James Braybrook formerly worked as a sommelier in a number of leading restaurants so he’s an extremely knowledgeable and engaging host.”
Seasonal produce has been carefully selected to complement Beresford’s range of quintessentially McLaren Vale wines, from Willunga almonds through to duck terrine and locally produced cheeses.
Visitors can enjoy themselves inside the Tasting Pavilion or on the deck overlooking the estate, with the lawns a perfect place for a picnic while the fireplace will offer a warm sanctuary in the colder months.
The new Tasting Pavilion will be one of only a few places where Beresford’s Estate range is available for purchase. The Estate range – the first wines to be produced under full vintage by winemaker Chris Dix – includes a 2014 Grenache, 2013 Cabernet Sauvignon and 2013 Shiraz.
“Thanks to the work of our winemaker Chris Dix and his team, our wines have been receiving some great awards and reviews and now we have an outstanding new Tasting Pavilion to match and complement that quality,” Chris said.
“Situated in an idyllic location, we are able to offer an unashamedly sensory experience, from the design of the building itself through to the views, the food and the wines we serve.
“Early feedback is telling us we have created a very special destination.”
Located on Blewitt Springs Road at McLaren Flat, the Beresford Wines Tasting Pavilion is open for private functions on Mondays and Tuesdays and to casual visitors between 10am and 5pm all other days. Tastings start at $15 per person for groups of up to six people.