T: 1800 088 711
Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 

Accolade Wines (Grant Burge Wines)

SPARKLING

Made in the true 'methode traditionelle' meaning fermented in a bottle. Superb sparkling wines served at any event.


PINOT NOIR CHARDONNAY NV

The Fruit:

Our Pinot Chardonnay Methode Traditionelle is made from a majority of fruit grown in the elevated cool climate regions of the Adelaide Hills and Eden Valley. The grapes produced here have delicate, yet quite intense flavours, as well as the natural acidity and lean, elegant flavours that are required to make high-quality sparkling wine in the tradition of champagne.

The Winemaking:

The pinot noir grapes are hand picked into 200-kilogram crates in order to minimise damage to the berries and extraction of red colour from the skins. The chardonnay portion is also hand picked. The crates of pinot noir and chardonnay grapes are stacked into refrigerated rooms and cooled to 4°C for maximum flavour retention. The grapes are then transferred to a tank press for wholebunch pressing - a process that extracts a very fine and delicate juice. The juice is then clarified and fermented at controlled temperatures. The percentage of pinot noir in the blend has gradually been increased to give greater depth of flavour and now sits at about 70 per cent. The blend spends 30- 32 months on tirage before disgorging and liqueuring.

Download Tasting Notes

BUY NOW


2006 HELENE GRANDE CUVEE

The Fruit:

The premium Pinot Noir and Chardonnay grapes are sourced from the cool climate region of Pipers River in Northern Tasmania. They are delicate, yet perfectly balanced
with natural acidity as well as incredibly intense but crisp fruit flavours. The 2006 vintage was an exceptional year producing excellent base wines worthy of a vintage sparkling.

The Winemaking:

All the grapes were hand-picked in order to minimise any damage to the berries and extraction from the skins. The crates of pinot noir and chardonnay grapes were refrigerated and cooled to 4°C for maximum flavour retention. The grapes were then transferred for whole bunch pressing - a process that extracts a very fine and delicate juice. The juice was then clarified and fermented at low temperatures to retain the delicate fruit flavours and aromas. The final blend, 55% Pinot Noir, 43% Chardonnay and 2% Pinot Meunier was put together late in
2006 and then put on tirage in the bottle for eight years. The final ‘house reserve’ liqueur was added prior to bottling providing even greater complexity and balance to the incredibly long palate.

Buy Now


NV PINOT NOIR CHARDONNAY PICCOLO 200ML

The Winemaking:

The same beautiful silky smooth award winning sparkling that is in our 750ml bottles.

Download Tasting Notes


NON-VINTAGE SHIRAZ CABERNET NV

The Fruit:

The Shiraz component was taken from vineyards in the southern end of the Barossa Valley near Lyndoch and the Eden Valley, where growing conditions are excellent for allowing the varietal characters to fully develop and produce grapes of intense concentration and flavour. Cabernet Sauvignon was sourced mainly from my own Barossa vineyards, and also a portion from the cooler climate of the Coonawarra, which is known for its minty, green-leaf character.

The Winemaking:

Both varieties were crushed and fermented separately and left on skins a short time to ensure full flavoured and soft textured wines. The ferments were pumped over three times a day and completed primary fermentation in French and American oak and then aged for between 15 and 18 months in old puncheons. After blending, the wine was on tirage for 18 months before being disgorged and liqueured with 1996 Vintage Port, which has contributed to the wine's incredible complexity.

Download Tasting Notes

BUY NOW


NON-VINTAGE NV BLANC DE NOIRS

The Fruit:

The fruit for our Non Vintage Blanc de Noirs is predominantly sourced from the cooler climate regions of the Adelaide Hills in South Australia and the Alpine Valley in Victoria, both premium wine growing regions of Australia. These grapes are delicately flavoured and exhibit a naturally high acidity that is required to make high quality sparkling wine in the tradition of Champagne.

The Winemaking:

The Pinot Noir grapes are carefully handpicked into 200 kilogram crates to minimise maceration of grape bunches during transport. On delivery to the winery the crates are placed in refrigerated rooms to chill the fruit to 4C. These cold temperatures minimise oxidation and phenolic extraction during pressing process. The whole bunches are then loaded directly into the bag press and gently squeezed to produce a clear, fine juice fraction. The juice is then clarified and inoculated with native Champagne yeasts to ferment at cool temperatures. The blend spends 24 months on tirage before disgorgement and liqueuring.

Download Tasting Notes

Buy Now

 

 

You must be of legal drinking age to enter.
Please enter your date of birth to continue.