Description
The 2016 vintage in the Barossa saw a cool winter and spring with lower than average rainfall followed by a warm summer. The mild February and March allowed for a smooth harvest and excellent flavour development. 2016 is regarded as a exceptional year for reds in the Barossa.
THE WINEMAKING
The wine was fermented in a combination of open and static fermenters for 8-15 days. After pressing, the wine was transferred to new and older French oak for maturation for 12 months. Components were then combined and returned to oaks for a further maturation for 8 months, and then being held in tank for 5 months before bottling.
APPEARANCE
Dark purple with great depth, hints of ink with a bright yet deep purple hue
BOUQUET
Rich with powerful dark fruit, blackcurrant, blackberries, plums and hints of raspberries, with underlying berry coulis over a dark chocolate brownie; complemented by black pepper, dark spices and charry oak.
PALATE
Powerful dark ripe fruits flavours of plums and blackberries with raspberry to balance. Dark chocolate tannins in the front, leading into balanced charry and spicy oak tannins. Long, rich and salivating, the palate leaves nothing in reserve.
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.
