T: 1800 088 711
Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 

Accolade Wines (Grant Burge Wines)

THE VIGNERON PLATINUM

Exclusive to Cellar Door, these wines come from unique parcels of fruit. They are refined and elegant, and very limited.


2014 WILD FERMENT PINOT GRIS

The Fruit:

The fruit for this wine was sourced from the cool climate Adelaide Hills – an area much renown for producing exceptional white wines. 2014 was a sensational year for elegantly structured Pinot Gris with unrivalled purity of flavour and aroma, giving a spectacular base upon which to craft this rich and complex wine

The Winemaking:

This wildly funky and enticing wine is the result of minimal handling, whole bunch pressing and no enzyme treatment along with minimal fining so that the juice retained all of the natural solids heading into ferment. Whole bunch pressed to minimise colour and phenolic extraction, the juice was racked to ferment with high solids content to maximise texture and flavour complexity in the finished wine. Fermented in a combination of stainless steel and 1- 3 year old French oak barrels, the wine was allowed to mature on lees in barrel for 5 months after ferment was complete. In addition, regular battonage (stirring of yeast lees) was employed every week during maturation to increase the creaminess and complexity of the finished wine.

BUY NOW


2015 CENTENARIAN SEMILLON

The Fruit:

The 2015 Vigneron Platinum Centenarian Semillon is the first release for this label from a sensational Semillon vintage. Sourced from the Zerk Family Vineyard, a single block of 101 year old Semillon vines just outside of Lyndoch. These precious old vines are among the first Semillon plantings in the Barossa and have miraculously survived for over a century.

The Winemaking:

Handpicked into 200kg crates, the fruit was chilled and whole bunch pressed to minimise skin contact. The wine was then cool fermented in stainless steel tanks before being matured on yeast lees for 4 months. A perfect growing season leading into careful hand harvesting and gentle processing, coupled with the use of the most neutral wine yeast available, combine to produce a wine that perfectly preserves and embodies the exceptional natural flavours and characters of this remarkable fruit.

BUY NOW


2012 NONPARIEL CHARDONNAY

The Fruit:

This super premium Chardonnay from the Alpine Valley (48%) and Eden Valley (52%) is one of those rare and exciting wines that can only be made during a near perfect owing season. Long warm, dry days and cool nights produced a vintage of incredible structure and elegance.

The Winemaking:

Once in the winery, the grapes were de-stemmed without crushing, chilled and whole berry pressed. All of the juice was cold settled for 48 hours prior to racking clear and inoculated with six different yeast strains and transferred to oak. A combination of new, 1, 2 and 3 year old French oak was used. In such an exceptional yet low yielding vintage, even the smallest batches of fruit were separated into even smaller multiple batches of only a few barrels to maximise the variety of wine styles and organoleptic profiles that could only be produced using six different yeast strains, oak coopers, fermentation kinetics and maturation conditions. At the end of six months battonage, 10 individual barrels from five different micro-batches were selected as outstanding examples to make up the first – Nonpariel Chardonnay.

Download Tasting Notes

BUY NOW


2010 RESERVE EDEN VALLEY RIESLING *sold out*

The Fruit:

The fruit for this wine was sourced from the cool climate Eden Valley region. The 2010 vintage was an absolutely stunning vintage providing perfect, low yielding grapes with a real delicacy and finesse along with mouth- watering, natural acid. Two unique low yielding vineyard blocks were selected for this wine, all hand-picked providing an incredible intensity of fruit with lively aromatics and fine natural acidity.

The Winemaking:

All of the fruit was whole bunch pressed to maximise the elegance of the wine. Only the free run juice was used and after settling for 48 hours, the juice was racked and a cultured yeast added to begin a cool fermentation at 11°c. After a four month maturation on lees in stainless steel, some in stainless steel hogsheads, the wine was racked ready to bottle.


2012 OLD VINE MOURVEDRE

Download Tasting Notes


2015 THE NATURAL SHIRAZ

The Fruit:

A small parcel of hand-harvested fruit from the famous Filsell vineyard, planted in the 1920’s. The cooler 2011 vintage required careful fruit monitoring in the vineyard and selective hand picking of most blocks. The wines produced are of exceptional quality, thanks in part to the lower crops of the old vines used to produce Filsell Shiraz.

The Winemaking:

100% Natural wild yeast. 50% of the fruit was de-stemmed and crushed through open rollers and 50% whole bunch inclusion in open fermenters. Each fermenter was topped up with carbon dioxide until natural fermentation could begin (approx. 48hrs), and hand-plunged to ensure no cross inoculation from other fermenters. Following the 13 day natural fermentation the wine was settled for six hours and filled to six new French oak hogsheads. The wine was then matured on full lees for 21 months in oak. Finally to begin the clarification process the wine was racked from oak and returned for ten weeks to settle. The wine was then racked from oak entirely and left to settle in tank for a further week before bottling - unfined.

BUY NOW


2010 1887 SHIRAZ

The Fruit:

The exceptional fruit for this wine was sourced from vines planted in 1887. Not many vineyards in Australia can claim to have survived wars, vine pulls, droughts and floods, however the loyal vines in the 1887 block continue to amaze our winemakers. The combination of an outstanding vintage and the low yielding vines has resulted in wine with intense concentration of colour, flavour and tannin.

The Winemaking:

The fruit was de-stemmed and crushed without rollers to allow for greater fruit characteristics to balance the old vine tannins. Fermentation was completed over 9 days before being basket pressed. The wine was then put into a combination of new French and 3 year old American oak hogsheads to continue fermentation on lees for a further 7 months. Maturation for another 23 months in the same oak has produced a balanced, elegant wine from an amazing vineyard.

Download Tasting Notes

 

You must be of legal drinking age to enter.
Please enter your date of birth to continue.