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Accolade Wines (Grant Burge Wines)

VINEYARD RANGE

Unique wines showcasing single vineyard varieties.


2015 LILY FARM FRONTIGNAC

The Fruit:

Frontignac has been grown in the Barossa for over a century, and is favoured for its intense flavour and varietal character, which can produce a wide range of wines styles, from crisp, dry table wines to luscious dessert and fortified styles. The Lily Farm vineyard is situated right in front of Grant’s home near Tanunda. 2015 was a very good year for white varieties, with a cool dry December and January preserving fruit integrity and acid.

The Winemaking:

The Frontignac grape is one which typifies the wine made from it, with a distinctive fruity grape flavour. The fruit is carefully handpicked and only free run juice is used to maximise freshness and flavour. After crushing and pressing, the clarified juice was cold fermented at 8c for 21 days before being stopped prior to complete dryness to ensure balance between desired sugar levels and acidity are met, which is the most important aspect of this wine.

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2016 THORN RIESLING

The Fruit:

The 2016 vintage in the Barossa was unique in every sense of the word. An unseasonably cool summer gave the vines perfect conditions to produce fruit of exceptional flavour while preserving natural acidity, while the warmer early autumn brought the grapes to perfect ripeness before the rain arrived. The Eden Valley is world renowned for producing Riesling of exceptional elegance and pristine flavour, and the 2016 Thorn Riesling embodies this reputation perfectly.

The Winemaking:

The grapes were picked in the coolest period of the night then gently de-stemmed without crushing to minimise skin contact. The finest parcels of free drained juice were selected and then cold fermented in stainless steel tanks to maintain purity and preserve the delicate aromas and flavours of the fruit. A small parcel of fruit sourced from old, dry-grown vines was hand picked, then chilled and gently wholebunch pressed to ferment in stainless steel barrels with indigenous (wild) yeast to add a touch of richness and complexity. The wine had 4 weeks maturation on yeast lees before being bottled and released to the market in June.

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2016 EAST ARGYLE PINOT GRIS

The Fruit:

Pinot Gris is well suited to cooler viticultural climates, and fruit for this wine is sourced from outstanding vineyards in the Adelaide Hills. Above average winter rainfall resulted in full soil profiles. This was followed by dry and above average spring temperatures giving an early start to the growing season. Warmer than average condition’s continued, but thankfully no major heatwaves occurred. Following a cool January we experienced some short periods of heat in February but mostly mild days and many cool nights allowed even ripening and ideal flavour development.

The Winemaking:

Machine harvested in the cool of the night, the fruit was destemmed and immediately pressed. 65% of the fruit was cool fermented in stainless steel, with the remainder fermented in older French oak on high solids to add texture and complexity to the wine. The wine was then matured on yeast lees for 8 to 12 weeks. The 2016 East Argyle Pinot Gris is a classic example of the sensational quality and varietal expression in Pinot Gris from the cool climate Adelaide Hills region. Made in a style to maximise the textural elements in the wine, it has sweet and spicy
pear characters, combined with baked cheesecake and vanilla ice cream flavours, complemented by sweet spices of nutmeg and cinnamon. The palate is finely textured and richly flavoured, full of peach, apricot and pear that lead to a long, clean finish. An elegant and complex wine that will drink beautifully on release but will certainly stand up to a few years in the cellar.


2016 KRAFT SAUVIGNON BLANC

The Fruit:

Dedicated to one of our key long term growers and friends the Kraft Sauvignon Blanc is named after Dennis and Val Kraft. The fruit for our 2016 Sauvignon Blanc is sourced from the Adelaide Hills region renowned for producing incredibly expressive and refined fruit. The Adelaide Hills experienced a cool and mild spring and unsettled conditions throughout flowering resulted in low yields. The small berries ripened perfectly however giving rich, concentrated flavours and excellent acid retention. All of this is reflected in the outstanding quality of the 2016 Sauvignon Blanc

The Winemaking:

Once the fruit was crushed and drained through a tank press, the free-run juice was settled for 48 hours before being gently racked. 95% of the wine was fermented in stainless steel tanks for a three week cool fermentation to preserve the natural freshness and crispness associated with this variety. 5% was fermented in French oak on solids. After fermentation all of the components of the wine remained on yeast lees for four months to enhance the mid palate texture and flavour complexity.

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2016 SUMMERS CHARDONNAY

The Fruit:

The 2016 Summers Chardonnay fruit was sourced from the premium cool
climate regions of Eden Valley, Alpine Valley and the Adelaide Hills. The Eden
Valley and Adelaide Hills experienced a cool, dry winter with below average
rainfall which was further compounded by extremely windy conditions leading
to some poor fruit set and smaller berry size. The resulting low crops and small
berries ripened perfectly however giving rich, concentrated flavours and
excellent acid retention. All of this is reflected in the outstanding quality of the
2016 Chardonnay.

The Winemaking:

The fruit was chilled and whole bunch pressed, with 100% of the wine
fermented in a combination of new (55%), one, two and three year old French
oak hogsheads. The wine was matured as individual batches in fermentation
vessels for 8 months. Regular battonage (stirring of yeast lees) took place to
enhance the texture of the wine, prior to blending and bottling.

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2015 HILLCOT MERLOT

The Fruit:

Grant Burge was a pioneer of Merlot in the Barossa Valley and planted the first vineyard in the region and called it Hillcot, after the village his ancestors came from in England. When he produced his first straight Merlot there were only two others available in Australia, and although there are many more now, Grant Burge Hillcot is still amongst the topselling Merlot’s in its price bracket. The 2015 vintage in the Barossa saw a cool winter with rainfall well below average followed by a dry spring leading to a smaller than normal fruit set and berry size. Although crops were much lower than normal the resulting wines have great colour and impressive structure resulting in very high quality wines.

The Winemaking:

The fruit was crushed into static overhead fermenters and left on its skins for 6 to 8 days to extract the colour and flavours of the fruit. Some selected parcels spent
approximately 2 weeks on skins post fermentation to achieve extra flavour and colour. The juice was racked and returned every second day, and pumped over 3 times a day to further intensify the colour and flavour. The wine was then filled to American and European oak 500L puncheon barrels to complete fermentation. Finally it was blended and then transferred back to oak for a further 20 months maturation before being bottled.

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2014 DALY ROAD SHIRAZ MOURVEDRE

The Fruit:

The 2014 vintage came with highs and lows beginning with promising rainfall in the winter followed by a drier than average spring and weather extremes in the summer. Due to the overall dry growing season, crop levels were very low. However, they produced extremely high quality red wines with great colour and magnificent structure and optimal flavour ripeness. Daly Road Shiraz Mourvèdre is a wine which combines two classic Barossa varieties of Shiraz (84%) and Mourvèdre (16%), to produce a silky smooth intriguing blend.

The Winemaking:

The wine batches of Shiraz and Mourvèdre were carefully chosen by the winemakers for their silky smooth tannins, varietal characteristics and balance.
The different grape varieties were fermented separately, followed by a short maceration on skins for 4 to 5 days. Once complete the wine was matured for 16 months in a combination of French, Hungarian and American oak hogsheds that were predominantly between 3 and 4 years old so that the fruit characteristics were preserved.

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2014 CAMERON VALE CABERNET SAUVIGNON

The Fruit:

A portion of this fruit comes from a vineyard of the same name 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’s. Cameron Vale was the name of Grant’s mother’s ancestor’s home in England. The 2013 vintage in the Barossa saw a cool winter with rainfall well below average followed by a dry spring leading to a smaller than normal fruit set and berry size. Although crops were much lower than normal the resulting wines have great colour and impressive structure resulting in very high quality wines.

The Winemaking:

After crushing and de-stemming, the juice was fermented on skins for 8 to 10 days, with selected parcels of the Eden Valley fruit remaining on skins for up to 30 days post fermentation. This process has allowed maximum flavour and tannin extraction and added structure and texture to this wine. Post fermentation, parcels of the wine was transferred to French oak for 20 months maturation.

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2015 MIAMBA SHIRAZ

The Fruit:

The basis of the fruit supply for this wine is sourced from a vineyard of the same name, located at the southern end of the Barossa, near the town of Lyndoch. The Miamba vineyard has a long viticultural history, but when Grant bought it in 1983 it was completely bare. Careful planting and sustainable practices have returned this block back to its former glory.
The 2015 vintage in the Barossa was interesting in that winter was generally cool with rainfall slightly above average. There was good sub-surface moisture leading up to budburst. In January, the region experienced a heat wave, which was followed by heavy rain in February, producing extreme conditions only a few weeks apart. The remainder of the season was mild and dry, allowing picking to take place at optimal flavour ripeness. The 2015 season produced grapes with more manageable sugar levels than previous years, resulting in fruit driven full flavoured wines with moderate alcohol.

The Winemaking:

After crushing and de-stemming, the fruit was fermented in 4, 7 and 11 tonne static fermenters and pumped over 3 times per day for 6 - 10 days to achieve optimal flavour. 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 several months prior to blending with the unoaked components. The entire blend was then transferred back into oak where it matured for 17 months before bottling.

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