Grant Burge's Vigneron Collection encapsulates the unique qualities of the Barossa Valley, Eden Valley and Adelaide Hills, producing wines based on the varietal expression of each vineyard’s terroir, region and microclimate.
2018 THORN EDEN VALLEY RIESLING
Our Thorn Riesling is sourced from Eden Valley region, renowned for producing some of Australia’s finest Riesling styles. The 2018 vintage saw an unusually dry Summer and early Autumn. The low disease pressures associated with dry, warm conditions coupled with the cool night-time temperatures allowed the vines to produce fruits with exceptional character and flavour - vibrant, balanced and lower alcohol styles.
APPEARANCE | Very pale straw with green tinges
BOUQUET | The bouquet is a symphony of florals from musky roses to lemon-blossom and oriental lilies, floating above the sweet scents of fresh Meyer Lemons and Kaffir Lime. There are subtle buttery undertones of lime curd and apple pie with custard, creating a rich and invitingly diverse nose.
PALATE | The richly flavoured mid-palate is awash with the flavours of sweet citrus, which belies the structural elegance and slate-like minerality that runs the length of the palate. Following on from the rich and supple mid-palate, this wine is gradually bound in by racy natural acidity which draws through to a crisply refreshing finish. A perfect balance of richness and elegance.
FOOD PAIRING | The acidity in this wine would be ideal to temper the richness of creamy French or Germanic dishes, but would also pair beautifully with fresh sushi, stir-fry or creamy curries. It also goes exceptionally well with seafood.
2019 KRAFT SAUVIGNON BLANC
The fruit for our 2018 Sauvignon Blanc is sourced from the Adelaide Hills region renowned for producing incredibly expressive and refined fruit. The 2018 vintage saw an unusually dry summer and early autumn, coupled with the cool night-time temperatures allowed the vines to produce fruit with exceptional character and flavour while being harvested at lower degrees of sugar ripeness, producing vibrant, balanced, lower alcohol styles.
APPEARANCE | Very pale
BOUQUET | A delicately perfumed bouquet filled with floral. The nose is a symphony of sweet florals – fragrant passionflower and hibiscus are complemented by Kaffir Lime Leaf, fresh pineapple, wild chamomile and wet slate.
PALATE | The palate is finely textured with crisp acidity. Sweet flavours of passionfruit and lychee are perfectly balanced and complemented by the tartness of fresh lime and lemon juice and a hint of herbaceous elderflower. The palate is beautifully finessed with crisp acidity and a slate-like minerality which adds a degree of subtle sophistication and quiet elegance to a variety usually revered for its overt sweetness and brash pungency.
2018 EAST ARGYLE PINOT GRIS
90 points James Halliday 2017 Australian Wine Companion
The fruit for our 2018 Pinot Gris is sourced from the Adelaide Hills region renowned for producing incredibly expressive and refined fruit.
The 2018 vintage saw an unusually dry summer and early autumn, coupled with the cool night-time temperatures allowed the vines to produce fruit with exceptional character and flavour while being harvested at lower degrees of sugar ripeness, producing vibrant, balanced, lower alcohol styles.
The Tasting Notes
Awash with the aromas of cinnamon poached pears and vanilla cream, with hints of rose, lilac and jasmine perfume waft above the enticing aromas of bittersweet-caramel, raw honeycomb and ground spices; gently encircling the core fruit fragrances of softened pears, red apples and fresh nectarine.
Fine, crunchy phenolics intertwined with zesty natural acidity to create a complex and finely balanced foundation. The indulgent flavours of caramel soaked apples and spicy poached pears are perfectly balanced and bittersweet, harmonising with the savory inflection of the phenolic structure, drawn through the palate by the tight acid line that adds a delicate crispness and brings a lingering flavourful finish.
Perfect for aromatic and mildly spiced Asian dishes, antipasto and any modern Australian cuisine
2018 SUMMERS CHARDONNAY
A premium cool-climate Chardonnay, which has been lovingly crafted from top-quality Adelaide Hills fruit. The 2018 vintage saw an unusually dry summer and early autumn, with warm, dry days coupled with cooler night-time temperatures. This allowed the vines to produce fruit with exceptional character and flavor, while being harvested at lower degrees of sugar ripeness to produce vibrant, balanced, lower alcohol wine styles.
The fruit was chilled, gently pressed, and vinified in premium French Oak barrels with a specially selected range of yeast strains. Maturation in oak on full yeast lees with regular battonage aids in the creation of a complex and creamy style of Chardonnay.
Pale straw in colour with platinum highlights. The nose is filled with flavours of melon, juicy white peaches and nectarines, accented by sweet rockmelon, granny smith apples, and zesty Tahitian lime. Sweet floral top notes of peach blossom and jasmine, the earthy ground-spice characters of cinnamon and allspice in decadent double cream, and a touch of aged-brie cheesy funk and rich buttery Brioche that adds richness and complexity to the bouquet. The palate is creamy yet crisp with excellent natural acidity and structure. It is awash with the flavours of fresh citrus, white peach and lemongrass; complemented by the sweet zing of lemon and lime curd, toasted crumpets with orange blossom honey, the sweet spicy concoction of Chai Tea, and a hint of yeasty sourdough-like funk. The palate is long and luscious with a creamy mid palate leading through to a crisply refreshing finish. A classic pairing with roast chicken, pan seared salmon or a decadent cheese plate. The wine would pair spectacularly with Beef Wellington or Fillet Mignon as well.
2017 HILLCOT MERLOT
Grant Burge was a pioneer of Merlot in the Barossa Valley and planted the first Barossa Merlot vineyard in the Hillcot Vineyard in 1982. When our first straight Merlot was produced, there were only two others available in Australia, and although there are more straight Merlots being produced now, Grant Burge Hillcot Merlot sits among the top-selling Merlots in its price bracket.
The fruit was crushed into static fermenters and left on skins to extract the colour and flavour of the fruit. The wine was fermented at between 24 and 28°C to retain delicate fruit characters. The wine was matured in a combination of French and American oak for 15 months before being bottled.
The Hillcot Merlot is deep red in colour with purple hues. The nose is dominated by rich aromas of blackberry, cherry, mint, dark chocolate, mocha and sage. The soft, supple palate has concentrated flavours of red berries, with soft ripe tannins that add balance to the oak and fruit sweetness. A generous, refined fruit structure, this medium-bodied wine is ready to enjoy now or can be cellared for seven to 12 years.
2017 MIAMBA SHIRAZ
The fruit for this wine is sourced from Miamba vineyard, located at the southern end of the Barossa, near the town of Lyndoch. The Miamba vineyard has a long viticultural history. When Grant Burge purchased the property in 1983, it was completely bare. Careful planting and sustainable practices have returned this block to its former glory.
The 2016 vintage in the Barossa commenced with a generally cool winter with lower than average rainfall, which continued into spring, as well as warmer than average temperatures through November, December and January. Late January rain combined with a mild February and March allowed for a smooth harvest and good flavour development. The 2016 vintage will be regarded as a very good to exceptional year for reds in the Barossa.
After crushing and de-stemming, the fruit was fermented in a combination of open and static fermenters and pumped over three times per day for six to 10 days to achieve optimal flavour and structure. Several batches of the Shiraz were pressed directly into new French and European oak hogsheads and allowed to complete primary and secondary fermentation in oak. These components remained in oak for eight months prior to blending with the unoaked components. The entire blend was then transferred back into oak where it matured for a further nine months.
The wine has a bright red and purple hue with depth and intensity. While overflowing with aromas of blood plum, raspberry and blackberries, it balances perfectly with liquorice, oak spice and a hint of vanilla sweetness. The palate mirrors the aromas, with bright fruit flavours of raspberry and blackberry complemented with vanilla sweetness. The rolling dark chocolate tannins and subtle oak spice carry through the entire length of the palate, finishing with a long lingering spice and subtle vanilla sweetness. Although drinking well on release, the 2016 Miamba will continue to evolve with careful cellaring for seven to 15 years.
2017 CAMERON VALE CABERNET SAUVIGNON
94 points James Halliday 2018 Australian Wine Companion
A portion of the fruit comes from the Cameron Vale vineyard, which was planted between 1971 and 1975 in a fertile area between Lyndoch and Williamstown. The remaining fruit was sourced from other premium vineyards in the Barossa and Eden Valley.
After crushing and de-stemming, the fruit was fermented on skins to extract the colour and flavour. The process has allowed maximum flavour and tannin extraction, and added structure and texture to this wine. Post fermentation, parcels of the wine were transferred to a combination of new and old French oak for 21 months before being bottled.
This full-bodied Cabernet Sauvignon is purple in colour with lively aromas of dark chocolate, blackberry, vanilla and cedar. The palate is rich and full with black and red berry fruit dominating the front palate with hints of vanilla accompanying the ripe and firm tannins on the long finish. This bold style Cabernet is drinking well now, however with careful cellaring, this wine will develop further characters for up to 15 years. The rich, complex and supple characters of this wine are a delicious match to roast lamb, lamb chops or braised beef.