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Grant Burge Wines

THE VIGNERON PLATINUM

The Vigneron Platinum series of wines are crafted from parcels of fruit specially selected by the winemakers that display unique characters and are expressive of their terroir. Made in tiny amounts, these limited-release wines are very distinctive and highly collectable.


2014 WILD FERMENT PINOT GRIS

The Fruit

A sensational addition to the lineage of Wild Ferment Pinot Gris, this is a wine that embodies the essence of the uniquely different Vigneron Platinum range. The 2014 vintage season 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

Carefully tended Adelaide Hills fruit was picked in the cool of night and handled as naturally as possible with no enzyme treatment and minimal fining so the juice retained a bulk of the natural solids and phenolics heading into ferment. This minimalist handling, in conjunction with fermentation in French Oak using wild-type yeast strains, has resulted in a wine of incredible complexity and textural interest. The high grape-solids content, extended lees contact and barrel fermentation provide a creamy decadence to the mid-palate with considerable weight and a silky supple texture, making this wine a perfect accompaniment to a range of foods and flavours.

The Wine

The aromas and flavours of this wine are funky and diverse – lifted spicy notes of nutmeg, cinnamon and clove are most apparent with floral top-notes of violet, lavender and musk adding lightness and perfume to the bouquet. The rich, decadent aromas of spicy poached pears, lemon curd and peach nectar ride a funky undercurrent of aged Camembert, toasted brioche, vanilla latte and creamed honey. The palate is long and luscious with a seriously silky mid-palate and a hint of chalky phenolic to bring structure and focus to the crisp, lingering finish. A wine best enjoyed with food but a treat on its own, this unique and extremely limited wine is sure to please those looking for a sophisticated white with a wild side.

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2016 CENTENARIAN SEMILLON

 

The Fruit

The 2016 vintage saw a dry, hot summer leading into a milder Autumn, giving fruits an ample opportunity to develop perfect ripeness while preserving exceptional natural flavours and characters of this remarkable fruit.

The Winemaking

The grapes were handpicked from premium old vines of an average of 102 years old. Once in the winery, the grapes were destemmed without crushing, chilled and whole berry pressed. After fermentation in stainless steel, the wine is then matured on yeast lees for four months before bottling.

The Wine

Luminescent in appearance, this wine is pale yet almost neon green with platinum highlights and bursts from the glass with aromas of lemon curd and fresh lime topped with herbaceous notes of snow-pea, Thai basil and freshly cut grass. The palate is beautifully structured with a rich mid-palate that abounds with intense flavours of lemon curd, kaffir lime and basil sorbet, and zesty natural acidity that delivers exceptional length and persistence of flavour with a graceful minerality on the finish. A long and elegant wine that is refreshing and vibrant in its youth, this wine is built to age as well as the vines from which it came – maybe not for a century, but patient cellaring for the next 10 to 12 years will be handsomely rewarded. This wine pairs perfectly with seafood, salads and spicy Asian dishes.

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2014 NONPAREIL CHARDONNAY

The Fruit

The 2014 vintage produced exceptional wines, including Chardonnay, which was among the greatest wines produced of this variety in recent memory. This super-premium Chardonnay was sourced from a range of premium cool-climate vineyards in the Alpine Valley and Adelaide Hills to produce a wine of exceptional structure, elegance and length.

The Winemaking

Once in the winery, the grapes were destemmed without crushing, chilled and whole berry pressed. All of the juice was cold settled for 48 hours prior to racking clear and inoculated with desired yeast strains and transferred to oak after the fermentation had commenced. A combination of new and one-year-old French oak was used. The wine was matured as individual batches in the fermentation vessels for six months, sulphured on lees with regular battonage prior to individual barrel selection for blending and bottling. At the end of vintage and with nine months of battonage, 10 individual barrels from five different micro-batches were selected as outstanding examples of barrel-fermented Chardonnay.

The Wine

Pale straw in colour with platinum highlights, the nose is a symphony of citrus, white peach, rockmelon, double cream, toasted brioche, tight spicy oak with a hint of struck flint and a touch of cheesy funk that adds exotic complexity to the bouquet. The palate is creamy yet crisp, with excellent natural acidity and rich, varied flavours of sweet and citrus tart, peach blossom, triple cream Brie, honeyed oatmeal, glazed cashew nuts, white chocolate, and flint minerality. Long and luscious with a creamy mid-palate leading to a crisply refreshing finish, all supported by a framework of structural phenolics that carry the wine with grace and provide a unique textural element to palate. A very special Chardonnay that will develop over many years to come.

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2015 CO-FERMENT CABERNET SAUVIGNON PETIT VERDOT MERLOT  

The Fruit

The 2015 vintage of this wine is 100% sourced from the Barossa region, showcasing elegance and varietal definition. The cool winter and dry warm spring in 2015 provided excellent ripening conditions for the balance of the vintage. High-quality red wines with great colour, concentration and structure were produced. This release is a blend of Cabernet Sauvignon (42%), Petit Verdot (40%) and Merlot (18%).

The Winemaking

After crushing and de-stemming, the fruit was fermented on skins between 24 and 30°C. Post fermentation, parcels of the wine were transferred to a combination of new (40%) and two- to three-year-old (60%) French oak, for 26 months' maturation before being bottled.

The Wine

Bright red berries on the nose complemented with a hint of floral, dark chocolate and subtle oak spice. The palate is textural due to the fermentation being conducted by wild yeasts, allowing the long, fine tannins to shine while being balanced with a hint of earthiness and a purity of fruit. The 2015 vintage of this wine is a perfect match with chargrilled meats or Mediterranean-inspired antipasto plates.

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2015 THE NATURAL SHIRAZ

The Fruit

The Natural Shiraz is made from a small parcel of hand-harvested fruit from the famous Filsell vineyard, planted in the 1920s.

The Winemaking

50% of the fruit was de-stemmed and crushed through open rollers with 50% whole-bunch inclusion in open fermenters. The fermenter was protected with carbon dioxide until natural fermentation began (approx. 48hrs). The fermenter was hand-plunged three times per day to ensure gentle extraction. Following the 13-day natural fermentation, the wine was settled for six hours and filled to a combination of new and older 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 10 weeks to settle. The wine was then left to settle in tank for a further week before bottling.
 

The Wine

The colour is deep red with vibrant purple hues. There are enticing aromas of dark ripe fruits, dark cherry and earthy wild berry, with fragrant herbs adding complexity. The palate is all about structure – seamlessly integrated, with the supple, earthy wild berry flavours supported by fine tannins and acidity to create a harmonious balance between concentrated flavour and mid-palate structure. Although approachable in its infancy, a wine of such balance will age gracefully for the next 20 or more years. A perfect match with osso buco or pork loin with rosemary and garlic.

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2014 Reserve Eden Valley Riesling 

The Fruit

2014 was a spectacular vintage in Eden Valley for producing great Riesling with exceptional aging potential, and the 2014 Vigneron Reserve Eden Valley Riesling was carefully cellared for 4 years prior to release to capture this amazing vintage at its best. As a young wine, it was subtly flavoured with racy acidity, in an almost austere style that needed time to soften and mature to its full potential.

The Winemaking

Once in the winery, the grapes were destemmed to press without crushing. After cold fermentation in stainless steel at 10-12 degrees, the wine is then matured on Platinum yeast lees before bottling. With careful ageing, this wine has blossomed from a fragile wallflower into a wine of great elegance, poise, balance and richness.

The Wine

The subtle straw hue and the aromas that swirl gracefully up from the glass are pure seduction. The rich aroma of freshly toasted sourdough scones with lashings of melted butter and fresh lime curd are instantly brought to mind, complimented by subtle sweet spice notes of clove, cinnamon and star anise with hints of preserved lemon. The palate bursts with brown lime and complex five-spice undertones, adding to the sweet buttery flavour of decadent toasted brioche that rides the length of the palate. The slate-like minerality runs the length of the palate to create a long, lingering finish.

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