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Accolade Wines (Grant Burge Wines)

WINES OF DISTINCTION

Exceptional high quality award winning wines at an affordable price. Highly prized and sought after, these wines are a true reflection of great wine made in the vineyard.


2015 FILSELL SHIRAZ

The Fruit:

Grant Burge’s Filsell vineyard with near century old vines is considered one of the best vineyards in the Barossa Valley and consistently produces fruit of great intensity and concentration. Planted in 1920, this vineyard also produces some of the fruit for Grant Burge Wines, flagship Shiraz, the highly acclaimed Meshach. Filsell is known to loyal followers as Meshach’s younger brother. The majority of the fruit for Filsell Shiraz comes from the vineyard of the same name. 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. 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 2015 season produced grapes with more manageable sugar levels than previous years, resulting in fruit driven full flavoured wines with moderate alcohol.

The Winemaking:

Different batches of fruit were crushed and fermented separately. Primary fermentation on skins occurred for approximately eight days, with a couple of small batches undergoing natural yeast fermentation in small open fermenters for a further week. The wine was pumped over three times a day and the skins were pressed gently before the free run and pressed wine was transferred to oak to finish fermentation. The wine was matured in a combination of new (30%), one, two and three year old (70%), French (46%) and American (54%) oak for 20 months.


2013 THE HOLY TRINITY GRENACHE SHIRAZ MOURVEDRE

The Fruit:

The Holy Trinity is a traditional blend of Grenache, Shiraz and Mourvèdre. The fruit for this wine is 100% Barossa grown, predominantly handpicked from old, dry-grown vines which range from 50 to 120 years old. The 2013 vintage provided extremely dry conditions throughout the entire growing season. A cool dry winter continued to a dry spring and summer, leading to lower than average yields. On the positive, low yielding vineyards led to some sensational quality, particularly in the reds showing great colour and mighty structures. This release is a blend of 57% Grenache, 30% Shiraz and 13% Mourvèdre.

The Winemaking:

After crushing, the juice was fermented on skins for 7 to 8 days depending on the variety and unique qualities of each batch. Once fermentation was complete, selected parcels were either pressed into stainless steel for settling, or left in their original fermenters for extended maceration for 3- 4 weeks on skins. The wines were regularly tasted to determine when to finish maceration, and once the desired tannin and flavour structure was achieved it was then gently pressed and transferred to oak. A combination of seasoned larger format Foudre vats (2500 ltr) along with French oak Puncheons (500 ltr) are used for this wine with a total of 18 months maturation prior to bottling. The larger oak format retains freshness of fruit yet has all the benefits of ageing in oak with a softening of the tannins and maturation of the aromas and flavours.

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2014 BALTHASAR SHIRAZ

The Fruit:

The Balthasar Shiraz, one of Grant Burge’s Wines of Distinction, is sourced from the Eden Valley region of the Barossa, showcasing the elegant varietal characteristics from this unique district. Due to the dry growing season in 2014, crop levels were very low. However, they produced extremely high quality red wines with great colour and magnificent structure.

The Winemaking:

Four individual parcels from three premium Eden Valley vineyards were picked separately with each batch receiving a unique fermentation regime. Traditional European winemaking techniques were used for this wine, in particular extended maceration to add more depth of flavour and allow for a softening of tannins. After pressing, the wine was transferred to new (44%) and older French oak hogsheads for 18 months maturation.

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2013 CORRYTON PARK CABERNET SAUVIGNON

The Fruit:

At the southern end of the Barossa near Mount Crawford there is a magnificent property established over 150 years ago, the entrance marked by two grand pillars - Corryton Park. Grant had admired Corryton Park since he was a small boy and purchased the property in 1999 to establish a super-premium Cabernet Sauvignon vineyard that was to become unrivalled within the Barossa. One of the highest and coolest sites in the Barossa region, it provides perfect conditions for creating world class Cabernet with finesse, depth and complexity. The 2013 Corryton Park Cabernet Sauvignon is a combination of excellent fruit sourced from both the Corryton Park vineyard and specially selected complementary parcels from the Barossa Valley floor.

The 2013 vintage provided extremely dry conditions throughout the entire growing season. A cool dry winter continued to a dry spring and summer, leading to lower than average yields. On the positive, low yielding vineyards led to some sensational quality, particularly in the reds showing great colour and mighty structures.

The Winemaking:

The Corryton Park Vineyards is always picked as small, separate batches which are crushed and fermented separately to highlight the innate variations between different clonal plantings and microclimates across the vineyard. After primary fermentation, the wines are carefully evaluated and several parcels are selected to remain on skins for up to 30 days for a process called extended maceration – which sees the wines develop richness of flavour and softening of tannins. After pressing and racking the wine was matured in French oak hogsheads for a minimum of 18 months.

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