Beresford Estate




Lifted, fresh characteristics of blackcurrant and violets. Vanilla, primary raspberry and plum fruits, cherry with an underlying hint of spice.


Bright, young and vibrant medium bodied palate, showing red berry flavours, supported by hints of cigar box and cedar in the background. A juicy mid palate presenting great structure, with a balanced acidity.


Sourced from the Beresford Estate Vineyard in the cool sub-region of Blewitt Springs, the grapes were harvested on both colour and flavour development then crushed and fermented for 7-10 days at approximately 24 degrees. Small open top fermenters are used with hand pumping over and rack and returns to ensure optimum extraction of flavor, tannins and colour is achieved. The ferment is then softly pressed using an airbag press, producing a balanced style of wine. Further complexity is developed with 20% of the blend receiving 14 months maturation in seasoned American oak hogsheads and 10% in new 3 year seasoned French oak. The balance of the blend is matured in 2 and 3 year old French oak hogsheads. No animal products used for fining or filtration. Vegan Friendly.


2018 Vintage

Gold Medal – New Zealand International Wine Show
Halliday Wine Companion – 91 Points SILVER
Gold Medal – Perth Wine Show 95 Points
Gold Medal – Sydney Wine Show 95 Points
Silver Medal – Royal Adelaide Wine Show 90 Points
Silver Medal – Halliday Wine Companion 92 Points

2017 Vintage

Double Gold Medal – Melbourne International Wine Competition 2020
3.5 STARS – Winestate Magazine 2020

2016 Vintage

Blue Gold Medal/Top 100, Sydney International Wine Competition
Gold Medal – International Wine Challenge 2018