Description
Grant Burge Wines has a longstanding history in the age old tradition of fortified winemaking. A legacy of unique, aged fortified stock, coupled with a passion for producing premium aged fortifieds, tireless dedication, rigorous viticultural standards and the finest winemaking techniques has allowed Grant Burge to become a household name for Australian fortified wines, achieving worldwide acclaim across the range.
THE FRUIT
This fine aged tawny is made from the Barossa’s traditional tawny varieties – mostly grenache, with some mataro and shiraz – and has been blended to an average age of six years.
THE WINEMAKING
After harvest and crushing, fermentation is initiated in traditional open fermenters. Fermentation is stopped at the desired sweetness by the addition of high-quality brandy spirit. After pressing and clarification, the wine is matured in older barriques and hogsheads, allowing it to slowly develop harmony and complexity without adding obvious oak character.We use a solera-based system, enabling us to consistently release wines of high quality and to gradually improve that quality even further. A limited quantity of Aged Tawny is drawn for bottling each year and the barrels topped up with selected younger wine.
About Grant Burge
The Burge family planted their roots in the Barossa Valley in the 1800s inspiring five generations of devoted vignerons. After years of working on the family’s vineyard, Meshach Burge, the eldest son, decided it was time to branch out from the family business, away from viticulture and into the world of agriculture.
Meshach could not shake his innate love of grape growing, wine and winemaking. In 1865 he installed fermenting tanks in one of his sheds, intending to create wines that he could share with his friends and family. Out of his generosity came what is today the Grant Burge brand.
CRAIG STANSBOROUGH, WINEMAKER
Born in Gawler, on the edge of the Barossa Valley, Craig grew up with the wine industry around him. He started as a cellar hand with B Seppelt & Son in 1983, firstly at Chateau Tanunda and then later at Seppeltsfield. He lives on a property in Williamstown and tends a small vineyard. Craig joined Grant Burge Wines in 1993 as Cellar Manager and was soon promoted to Assistant Winemaker in 1994, Winemaker in 1995 and Senior Winemaker in 1997, with his meteoric rise within the company being due to his enormous talents, leadership, inquisitive mind, and his unrelenting passion for winemaking.
