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.
This exceptional liqueur muscat is made from Muscat a Petit Grains, which is left on the vine to maximum ripeness, and hand picked between 15 – 17 Baume from selected vineyards here in the Barossa Valley.
After fermenting and fortifying on skins to take advantage of the natural phenolics (skin tannins & flavours) of the muscat variety, the wine is aged in large barrels to control the aged rancio characters. Careful blending produces a wine of richness and complexity, enhanced with the wines taken from our Solera-system, which enables us to consistently release wines of high quality.
The 10 Year Old Muscat is a deep amber colour with a slight rancio hue, which is also evident on the nose. Caramel aromas along with muscat raisined fruit suggest at what’s to come on the palate, which is generous and silky. Flavours of baked ginger biscuits, dates and a complex nuttiness is balanced with a clean, fresh finish which leaves a lasting impression. This is a perfect match to a warm chocolate tart with muscat soaked raisins, or salty blue cheese with poached fruits.
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
