Grant's award winning highly respected and sought after flagship wines. As with all good things stock is limited and often sold out.
2010 MESHACH SHIRAZ
The fruit for this iconic wine is handpicked from near century old vines. Smaller parcels are also sourced from even older premium vines in the Barossa to add further complexity to the wine. There is a portion that comes from younger vines in different sub regions in the Barossa that have amazing flavour and colour profiles. The aged vines produce fruit with tremendous concentration and intensity that make Meshach powerful, yet beautifully balanced. After the dry vintages of 2007, 2008 and 2009, 2010 was a welcome relief with good winter rains and a mild summer allowing even ripening and retention of natural acidity as well as the development of concentrated flavours. The wines already released from this vintage have proven outstanding, and we believe the 2010 Meshach will follow suit.
Winemaking using such special old grapes is kept very simple. After crushing the wines remain in the fermenters for between 6 to 9 days, depending on the extraction required. Most of the wine for Meshach is basket pressed and then fermented in open and static fermenters. The tanks are pumped over 3 times a day with the pump over times reduced from 30 mins to 15 mins as fermentation progresses. After pressing, the wine is allowed to settle for 24 hours prior to filling in new French (20%) and American (40%) oak barrels with the balance predominantly one and two year old American and French oak. All of the wine completes malolactic fermentation in barrel. Meshach spends a minimum of 18 months in oak prior to bottling. It is un-fined and only passes through a coarse cartridge filter prior to bottling.
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2010 SHADRACH CABERNET SAUVIGNON
The Cabernet Sauvignon for Grant Burge’s flagship Shadrach has been sourced entirely from Barossa vineyards, where he believes the conditions are perfect for growing super-premium Cabernet Sauvignon with great finesse, intensity and structure. The fruit for the 2010 Shadrach is sourced from Grant’s Corryton Park vineyard, high in the cool-climate Eden Valley, and blended seamlessly with fruit from the Barossa Valley floor with its concentrated rich fruit flavours. The 2010 had a long, cool growing season ideally suited to slow ripening Cabernet Sauvignon.
The wine underwent traditional fermentation in open stainless steel static fermenters for seven days, with a portion of fruit left on skins to undergo extended maceration to develop its complexity. The balance underwent primary and malolactic fermentation in predominantly French oak, and was then matured in new and one year old oak for a further 21 months. It has spent 3 years in bottle before its release.
2014 ABEDNEGO SHIRAZ MOURVEDRE GRENACHE
The Abednego completes the Icon trio of super-premium reds from Grant Burge Wines, sitting alongside the highly awarded Meshach Shiraz and Shadrach Cabernet Sauvignon. Fruit for this wine is sourced from vines with over 100 years of age. The old vines deliver fruit with incredible concentration and depth giving the resultant wine the ability to develop over many years. Due to the dry growing season in 2014, crop levels were very low. However, they produced extremely high quality red wines with great colour and magnificent structure. The hand-picked fruit is a blend of 38% Shiraz, 35% Mourvedre, and 27% Grenache.
After crushing, the juice was fermented on skins for 7 to 8 days depending on the variety and unique qualities of each batch. Once fermentation was complete, selected parcels were either pressed into stainless steel for settling, or left in their original fermenters for extended maceration for 3- 4 weeks on skins. The wines were regularly tasted to determine when to finish maceration, and once the desired tannin and flavour structure was achieved it was then gently pressed and transferred to oak. A combination of seasoned larger format Foudre vats (2500 ltr) along with French oak Puncheons (500 ltr) are used for this wine with a total of 16 months maturation prior to bottling. The larger oak format retains freshness of fruit yet has all the benefits of ageing in oak with a softening of the tannins and maturation of the aromas and flavours.