Description
The 2021 Vintage saw good rainfall In Autumn and desired sporadic rainfall through spring led to better than average fruit set furthermore this filled and maintained soil moisture all the way through to summer. Far cooler summer temperatures led to even ripening and slow grape maturation leading to exceptional phenolic ripeness and colour.
WINEMAKING NOTE
Fermented in stainless steel with temperatures between 20-24°C. Pump overs were performed four times a day with reduced pump overs towards the end of fermentation. Gentle pressing was performed by a combination of basket and bag press. The wine was matured for 18 months in a combination of 30% new French hogsheads and 70% in 2-5 year old French hogsheads and puncheons.
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
