Description
THE WINEMAKING
Good rainfall in Autumn and desired sporadic rainfall through spring led to better than average fruit set furthermore this filled and maintained soil moisture content all the way to summer. All this despite approximately 20% less a rainfall than average. Far cooler than average summertime temperatures led to even ripening and slow grape maturation leading to exceptional phenolic ripeness and colour. Furthermore, we were fortunate to avoid extreme heat events leading perfect fruit condition at time of harvest. Across all varieties, quality was lifted on the previous vintages
APPEARANCE
Moderate deep crimson with bright red hues
BOUQUET
Leafy with powdered turmeric, cassis, fresh mint and chocolate. There is a strong lift of blackberry from the Cabernet that melds so well with the red cherry and spice from the Shiraz.
PALATE
Fresh and bright entry with highlights of mint, black currant, sweet vanilla and\ milk chocolate. The tannins start very soft and build over time leading to a powdery to silky like texture that is both interesting and full leading to a long and plush finish. Although medium weighted the wines highly textured palate highlights the depth and complexity.
Food Matching
Braised Venison, slow cooked Veal shank. Field mushroom risott
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.
