Beresford Estate




Lifted spicy cloves, hint of musky redskin with vanilla bean spice and faint zataar notes. Fig seed with spicy ripe red plum. Complex dark fruit conserve aromas of mulberry & blackberry.


A rich full palate, with fleshy mulberry fruits. Subtle use of oak further adds complexity with good flavor and balance with some fine, powdery tannins evident. A well-balanced wine with great depth, length and structure.


Grapes are picked on both colour and flavour development, then gently crushed and fermented for 7-10 days at around 20 degrees. Small open top fermenters are used with hand pumping over and rack and return to ensure optimum extraction of tannins and colour. Following fermentation the wine is softly pressed into French and American oak where it undergoes natural malolactic fermentation. Following maturation the wine is blended and prepared for bottling. No animal products used for fining or filtration. Vegan Friendly.


2019 Vintage

Best Wine From Australia in Competition – Frankfurt International Trophy

Grand Gold – Frankfurt International Trophy

2018 Vintage

Halliday Wine Companion – 91 Points SILVER

2017 Vintage

Double Gold Medal – San Francisco International Wine Competition 2019
Silver Medal – New Zealand International Wine Show 2019
Silver Medal – Melbourne International Wine Competition 2020
Bronze Medal – McLaren Vale Wine Show 2019
4 STARS – Winestate Magazine 2020

2016 Vintage

Gold Medal – New World Wine Awards 2018
Gold Medal – New World Wine Awards 2019
Silver Medal – International Wine & Spirits Competition 2018
91 Points – James Halliday Australian Wine Companion 2019
5 STARS “Oak tending to dominate the red fruit on the nose with a ‘very complete palate’, that’s soft and generous and loaded with toasty oak and spicy sweet varietal fruit.” – WINESTATE May/June 2018