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Accolade Wines (Grant Burge Wines)

VINEYARD RANGE

Grant Burge's Vineyard Range 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.


2016 LILY FARM FRONTIGNAC

The Fruit

Frontignac has been grown in the Barossa for more than a century, and is favoured for its intense flavour and varietal character, which can produce a wide range of wine styles, from crisp, dry table wines to luscious dessert and fortified styles. The 2016 vintage experienced warm, dry conditions during December and January with cooler conditions following, which allowed for full ripening with rich flavour development.

The Winemaking

The Frontignac grape typifies the wine made from it, with a distinctive fruity grape flavour. The fruit was carefully handpicked and only free-run juice used to maximise freshness and flavour. After crushing, the juice was cold fermented at 10°C 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.

The Wine

Very pale straw in colour, the natural sweetness of this wine is perfectly balanced with zingy natural acidity providing the perfect platform for classic Frontignac characters of intense florals, rosewater, candied citrus and rich tropical notes of pineapple, guava and lychee. An elegant off-dry wine that is best enjoyed upon release. Ideal as an apèritif, or with seafood or spicy Asian dishes. It also makes a fine match with a variety of cheeses.

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2017 THORN EDEN VALLEY RIESLING

The Fruit

The Eden Valley area of the Barossa is renowned for producing some of Australia’s finest Riesling, as the cooler climate and higher rainfall provide ideal conditions for this variety. The 2017 vintage saw a cool and wet December, followed by January and February with warmer conditions, resulting in a very late vintage. Extended hang time on the vine combining with a wet spring and summer allowed the fruit to attain excellent flavour ripeness while maintaining good levels of natural acidity.

The Winemaking

A portion of this fruit was whole-bunch pressed to maximise the elegance of the wine and the rest of the fruit was crushed directly into a tank press with the juice drained immediately to minimise skin contact. Only the free-run juice was used and after settling for 48 hours, the juice was racked and select cultured yeasts added to begin a cool fermentation. After maturation on lees in stainless steel, the wine was racked, ready to bottle.

The Wine

The 2017 Thorn Riesling is a perfectly elegant and pristine Eden Valley Riesling with classic intense citrus and floral aromatics and racy acid lines. The lean and elegant palate bursts with flavours of sweet and tangy lemon and lime, accompanied by hints of grapefruit, elderflower tonic and orange blossom water. The palate is crisp and clean with seemingly endless length, leaving a salivation-inducing tang on the finish. The wine pairs exceptionally with seafood dishes. The acidity will temper the richness of creamy French or Germanic dishes, but would also pair beautifully with fresh sushi, stir-fries or creamy curries.

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2017 KRAFT SAUVIGNON BLANC

The Fruit

Dedicated to one of our respected long-lerm growers and friends, the Kraft Sauvignon Blanc is named after Dennis and Val Kraft. The fruit for our Sauvignon Blanc is sourced from the Adelaide Hills region renowned for producing incredibly expressive and refined fruit. The 2017 vintage saw a cool and wet December, followed by January and February with warmer conditions, resulting in a very late vintage. Extended hang time on the vine combining with a wet spring and summer allowed the fruit to attain excellent flavour ripeness while maintaining good levels of natural acidity.

The Winemaking

Harvested in the cool of the night to preserve the grapes, the fruit was then destemmed, crushed and pressed. A portion of fruit was placed on skins for six hours to increase the diversity of flavour and structure of the wine. 95% of the wine was fermented in stainless steel tanks at 12 to 14°C, with the remaining 5% fermented in French oak to add complexity. The wine was then cold settled in fermentation vessels, with the oak component spending several months on yeast lees to build texture before final blending.

The Wine

The 2017 Kraft Sauvignon Blanc is a pristine and pure example of Sauvignon Blanc from the renowned Adelaide Hills region. Naturally pale in colour, this wine is intensely perfumed with aromas of passionfruit and guava; sweet floral top-notes of hibiscus, wild orchid and passionflower; a generous herbaceous aspect evocative of kaffir lime leaf, snow pea tendrils and Vietnamese mint and a saline minerality reminiscent of salt-crusted oyster shells and sea spray. The palate is vibrant yet super crisp and structured with racy natural acidity. The sweet tropical flavours of passionfruit and guava are complemented by the zing of fresh lime and the exotic accents of lychee and sweet Lao basil. The crisp minerally palate adds elegance and a sophisticated air to this classic cool-climate Savvy. Drink now or cellar for up to two years. A perfect match with fresh Asian cuisine dishes, such as green papaya salad or spicy chicken pad thai.

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2015 EAST ARGYLE PINOT GRIS

90 points James Halliday 2017 Australian Wine Companion

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. The 2015 vintage saw 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. 80% 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 Wine

The 2015 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. 

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2016 SUMMERS CHARDONNAY

The Fruit

The 2016 Summers Chardonnay fruit was sourced from the premium cool-climate region of the Adelaide Hills. This is the first vintage of Summers Chardonnay to be 100% sourced from the Adelaide Hills, which is becoming widely regarded as one of the best Chardonnay regions in Australia. The 2016 vintage saw warm and dry conditions during December and January with cooler conditions following, allowing full ripening with rich flavour development.

The Winemaking

This is a single-vineyard (90% of the fruit for this wine was sourced from the Short Vineyard, Balhannah) Chardonnay that has been lovingly crafted from top-quality hand-picked fruit, which was chilled, gently whole-bunch 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.

The Wine

Pale straw in colour with platinum highlights, the 2016 Summers Chardonnay is a prime example of cool-climate barrel-fermented Chardonnay. The nose is a symphony of citrus, peach blossom and rockmelon, accented by sweet notes of toasted brioche with creamed honey, the sweet spice characters of fresh hot cross buns, and a touch of cheesy funk that adds exotic complexity to the bouquet. The palate is creamy yet crisp with excellent natural acidity with near-perfect structure and flow across the palate. It's awash with the flavours of fresh citrus, white peach and lemongrass, complemented by honeyed oatmeal, vanilla and cocoa butter with 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 superbly complex and elegant wine with both richness and finesse, with ageing potential of up to 20 years from vintage.

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2016 HILLCOT MERLOT

The Fruit

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 2016 vintage in the Barossa saw a cool winter with lower than average rainfall, which continued into spring, with 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 is regarded as a very good to exceptional year for reds in the Barossa.

The Winemaking

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 Wine

The 2016 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.

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2016 DALY ROAD SHIRAZ MOURVÈDRE

The Fruit

Daly Road Shiraz Mourvèdre combines two classic Barossa varieties of Shiraz and Mourvèdre to produce a silky-smooth intriguing blend.

The 2016 vintage in the Barossa saw a cool winter and spring with lower than average rainfall followed by a warm summer. The mild February and March allowed for a smooth harvest and good flavour development. The 2016 vintage is regarded as a very good year for reds in the Barossa.

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. Once complete the wine was matured for 16 months in French oak barrels that were predominantly between one and six years old, so the fruit characteristics were preserved.

The Wine

The 2016 Daly Road Shiraz is purple with red hues and very good depth of colour. The nose carries a complexity of black forest cake, cherry, plum, vanilla and chocolate all tempered by earthy Mourvèdre aromas. The palate is layered by textured rolling gravelly tannins and dark chocolate, raspberry and black cherry fruit flavours, nicely finished with a chocolate cake-like sweet finish. While ready to drink, this wine also has the potential to age for seven to 15 years.

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2016 MIAMBA SHIRAZ

The Fruit

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.

The Winemaking

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

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.

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2014 CAMERON VALE CABERNET SAUVIGNON

94 points James Halliday 2018 Australian Wine Companion

The Fruit

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. 

The 2014 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. After a short heatwave in January, followed by heavy rain in February, the remainder of the season was mild and dry, allowing picking to take place at optimal flavour ripeness. The 2014 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 juice was fermented on skins for eight to 10 days, with selected parcels of the 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 (34% new) for 20 months' maturation.

The Wine

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.

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