Beresford Estate




Lifted crème brulee, amid white stonefruits of nectarine and white peach, with citrus lift.


A rich and full flavoured palate of white peaches and cream, well balanced with subtle yeast and oak toast characters with a dash of spice complexity. Rich and round front palate with clean and luscious textural palate, which extends into a pleasantly lingering finish.


Harvested in the cool of the morning, one parcel of wine (80% of the blend) was barrel fermented on yeast lees for 6 months in predominately French barrels (40% new) to contribute to complexity, integration and richness. The second parcel (20% of the blend) was selected for their integral aromatics and elegance they displayed. The wine was racked off gross yeast lees after ferment and spent 6 months on fine yeast lees to add subtle toast characters and a dimension of palate weight. Both parcels were blended prior to bottling. No animal products used for fining or filtration. Vegan Friendly.


2019 Vintage

Bronze Medal – 2020 Melbourne International Wine Competition
4.5 Stars – Winestate Magazine

2018 Vintage

Silver Medal – 2019 New Zealand International Wine Show
Bronze Medal – 2019 San Francisco International Wine Competition
Bronze Medal – 2019 McLaren Vale Wine Show

2017 Vintage

Gold Medal – 2018 New Zealand International Wine Show
5 STARS “Powerful buttery bouquet with toasty oak complexity and some grilled nut elements. Soft and smooth in the mouth and tasting of peaches and melons with oak dominating the finish.” – WINESTATE May/June 2018

2015 Vintage

Gold Medal – China Wine & Spirit Competition 2016