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Deep garnet in colour this wine has a rich and varied bouquet of blackcurrant, cassis and dark fruitcake with milk chocolate and after dinner mints highlighted by lifted herbal characters. The mid-palate is soft and rich with dark fruit flavours and well integrated oak that adds spice to the flavour profile. The palate is long and elegantly structured with oak and cabernet tannins combining to carry this wine through to a long and flavoursome finish.
|When to Drink||Now|
|Grapes||Cabernet Sauvignon (78%), with the plummy softness of Merlot (22%)|
|Pairing||This wine is the perfect accompaniment to barbecued lamb dishes.|
|Volume||75cl (Full Bottle)|
5th GENERATION Grant Burge is a 5th generation Barossa vigneron. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855, when noted tailor John Burge immigrated to the Barossa with his wife Eliza and their two sons, Meshach and Henry.
THE FRUIT The 2013 vintage produced a cool, dry winter and well below average rainfall all leading to below average fruit set and smaller berry sizes. The resulting low yields did produce some high quality wines which have great colour, aromatics and ripe fruit characters all balanced by a superb tannin structure. The majority of the fruit was sourced from the cool climate Eden and Barossa Valley’s 5th
GENERATION Grant Burge is a 5th generation Barossa vigneron. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855, when noted tailor John Burge immigrated to the Barossa with his wife Eliza and their two sons, Meshach and Henry. THE
WINEMAKING After crushing and de-stemming, most of the juice was fermented in stainless steel tanks on skins for 7 days to bring out the maximum colour and flavour, with a few of the ferments left on skins for up to 30 days to develop softness and complexity. The wine was then transferred to barrel to complete malolactic fermentation after pressing. All of the wine was then matured in predominantly French oak hogheads for 14 months.
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