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Berton Vineyard Reserve Botrytis Semillon is an award-winning Australian dessert wine crafted from the heart of the Riverina. This golden, sweet wine, which is renowned for its rich complexity, delivers alluring aromas of candied citrus, dried apricot, and blossom honey, beautifully balanced by a crisp, vibrant acidity.
Whether paired with blue cheese, fruit tarts, or savoured on its own as a liquid dessert, it represents the absolute benchmark for Australian noble rot Semillons. Available to buy now online and in-store at Fareham Wine Cellar.
Berton Vineyards was founded in May 1996, when Bob and Cherie Berton settled in a sub-region of South Australia’s picturesque Eden Valley. Planting 75 acres of vines across gently sloping, rolling hills at 450 metres above sea level, they established what would become their original High Eden Vineyard.
Driven by a passion to expand production and craft exceptional wines at every price point, Bob and Cherie joined forces with Jamie Bennett, Paul Bartholomaeus, and James Ceccato in 2005 to officially form Berton Vineyards the company. That same year, they acquired the former Southcorp winery located in Yenda, nestled in the heart of the Riverina region. The team officially moved into their new home in November 2005.
Today, this state-of-the-art facility boasts an impressive processing capacity, allowing Berton Vineyards to seamlessly balance the production of outstanding, great-value everyday wines alongside their acclaimed, highly sought-after single vineyard offerings, like the Berton Vineyard The Bonsai Shiraz. Berton Vineyards is now one of the 20 biggest wineries in Australia.
Pairs brilliantly with blue cheeses (Stilton, Roquefort), fruit tarts, duck liver parfait, and nutty pastries like almond biscotti.
Appearance: Pale gold with brilliant clarity.
Nose: An expressive, layered bouquet dominated by aromas of dried apricot, candied orange rind, marmalade, and blossom honey, accented by subtle hints of fig, allspice, and delicate toasted notes.
Palate: Luscious and silky on the palate, offering intense flavours of apricot nectar, lemon curd, nectarine, and freshly baked almond biscotti. The rich sweetness is flawlessly balanced by a vibrant, fine acid line, carrying through to a long, harmonious finish with lingering undertones of subtle spice.
How should I serve and store Berton Reserve Botrytis Semillon?
Serve well-chilled at 6°C to 8°C in a small dessert wine or white wine glass. Once opened, seal the bottle with a stopper and store it upright in the fridge, the natural sweetness and acidity will keep it tasting fresh for up to 1 to 2 weeks.
Is Berton Reserve Botrytis Semillon suitable for cellaring?
Yes. While it is deliciously luscious and approachable upon release, its vibrant natural acidity and rich residual sweetness allow it to age gracefully in a cool cellar for 5 to 10+ years.
What causes the sweetness in Berton Botrytis Semillon?
The sweetness comes naturally from Botrytis cinerea (also known as “noble rot”), a fungus that affects the Semillon grapes under specific microclimate conditions in the Riverina.
The botrytis dehydrates the grapes on the vine, concentrating their natural sugars, acids and intense fruit flavours before harvest.
2020 Vintage
• Gold Medal + Trophy for Best Sweet White: 2025 Sydney Royal Competition
• Silver Medal: 2025 Royal Adelaide Wine Show
• Bronze Medal: 2025 Melbourne Royal Show
• Halliday Rating: 91 / 100
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