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Accolade Wines (Grant Burge Wines)

5TH GENERATION

As a fifth Generation Vigneron this range pays homage to the winemaking endeavours of Grant’s forefathers whilst showcasing the exemplary fruit and unrivalled quality which only the Barossa can produce.

All of the 5th Generation wines have been sourced from site specific, premium vineyard sites. The whites come from cooler, site specific vineyards, some from old vines (Semillon 99 and 65 year old) . All the white ferments have had extended lees contact, with some parcels matured in French oak. The reds are also from site specific, premium quality vineyards.


2015 PINOT GRIS

The Fruit:

The fruit was sourced from a variety of premium cool climate vineyards including the Barossa and Adelaide Hills, that consistently produce fruit of exceptional flavour and interest.

The Winemaking:

Harvested in the cool of the night, the fruit was de-stemmed and placed directly into the press to minimise skin contact. The juice had minimal handling and 91% was cool fermented whilst the remaining 9% was fermented on solids, in older French oak to increase complexity. After fermentation the wines remained on yeast lees for 8 to 12 weeks post ferment.

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2015 SAUVIGNON BLANC

The Fruit:

The fruit for this wine is sourced from the cool Adelaide Hills region. 2016 was another excellent year for white wines. A dry, hot summer followed by a milder autumn resulted in ideal flavor ripeness while maintaining fruit integrity and acid.

The Winemaking:

The fruit for this wine was picked in the cool of the night, crushed and de-stemmed immediately to maintain fruit and varietal flavour. Selected parcels were allowed short periods of skin contact in the press to increase flavour and varietal expression in the finished wine.

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2015 CHARDONNAY

The Fruit:

The 5th Generation Chardonnay brings together the elegance of fruit from Eden Valley and the richness of the Barossa Valley together, to create a dynamic and delightful wine that showcases the many facets of Barossa Chardonnay.

The Winemaking:

The fruit was crushed, chilled and tank pressed with the juice allowed to settle for 48 hours prior to racking clear juice off solids for fermentation. A combination of 8 different yeast strains was used to provide interest and complexity in the wine. 70% of the wine underwent cold fermentation in stainless steel tanks for 3 weeks whilst 30% of the wine was fermented and matured in French oak for additional complexity, texture and mouthfeel. After fermentation the wines remained on yeast lees until bottling.

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2015 MERLOT

The Fruit:

The 2013 Barossa 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 produced high quality wines which have great colour, aromatics and ripe fruit characters all balanced by a superb tannin structure.

The Winemaking:

The fruit was crushed and de-stemmed prior to being fermented in stainless steel tanks for 7 days on skins with three pump overs a day to exact colour and tannin. Malolactic fermentation occurred in tank before 16 months oak maturation in American and European puncheons (500 litres).

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2015 CABERNET MERLOT

The Fruit:

The 2015 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

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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2015 SHIRAZ

The Fruit:

The 2015 vintage in the Barossa experienced a cool winter with average rainfall. There was good sub-surface moisture leading up to budburst. December and January were cooler than average which helped to maintain healthy vines and acid retention. A reasonably dry February and mild temperatures in March provided good ripening conditions and full flavoured wine styles.

The Winemaking:

The fruit was sourced from different vineyards within the Barossa. Once harvested it was crushed and de-stemmed prior to being pressed off skins after 7 or 8 days. Both free run and pressings were used in the wine, which was then matured in a combination of American and French oak hogsheads (5% new) for 12 months.

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