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Grant Burge Wines

SPARKLING WINE

Grant Burge Sparkling wines are stylish, rich, complex and delicious and they drink beautifully on their own or when served with food.


2016 SPARKLING PINOT NOIR CHARDONNAY VINTAGE

The Fruit

Sourced from only the best parcels of Adelaide Hills fruit. A dry, hot summer leading into a milder Autumn gave fruit ample opportunity to attain perfect flavour ripeness while maintaining fruit integrity and driving natural acidity. This inaugural release of a premium vintage Pinot Noir Chardonnay from Grant Burge Wines, showcases the very best of the renowned Adelaide Hills region.

 

The Wine

Pale straw in colour, this vintage sparkling has mouth-watering aromas of freshly toasted sourdough, custard danish and home-baked yoyo biscuit. The zesty perfume of lemon curd and citrus zest is complemented by a hint of oceanic oyster shell and sea spray. The persistent bead drives the long and elegant palate which is creamy yet crisp, with rich flavours of honey-almond nougat and citrus tarts, complemented by a slate-like minerality and the zesty zing of acidity akin to a freshly picked lemon.

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NON-VINTAGE SPARKLING BLANC DE NOIRS

The Fruit

Our bottle-fermented Blanc de Noirs is made exclusively from Pinot Noir grapes, hence the name Blanc de Noirs (translated from French it means White from Black). The Pinot Noir fruit hails from cooler, more elevated areas of the Adelaide Hills, as well as from the Alpine Valley. These areas produce highly flavoured fruit that also retains its natural acidity, which is a hallmark of great sparkling wines.

The Winemaking

The Pinot Noir for this wine was picked in the cool of the night and gently pressed off skins shortly after harvest. The juice is cold settled for 48 hours before the clear juice is gently transferred to fermentation. Primary fermentation with yeasts that have been sourced from the Champagne region in France is conducted at low temperatures in stainless steel to maintain maximum fruit freshness. The base wines are stabilised and put on tirage for secondary fermentation in bottle, maturing for an average of 36 months before disgorgement and liqueuring.

The Wine

The Non-Vintage Blanc de Noirs is a very pale gold with a tinge of copper. It's an elegant Australian sparkling, showing alluring aromas of cream biscuits, brioche and fresh strawberry fruit. With a generous mouth-filling palate, it boasts flavours of shortbread and subtle strawberry fruit following from the nose. The wine has a delicate creamy mouthfeel, a fine bead and is balanced with natural acidity. This sparkling Blanc de Noirs is well suited as a wonderful apéritif and also partners beautifully with fine foods. The style is one of grace and finesse, balanced with flavour and, above all, drinkability.

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NON-VINTAGE SPARKLING PINOT NOIR CHARDONNAY

The Fruit

Our bottle-fermented Pinot Noir Chardonnay is made from a majority of fruit grown in the elevated cool-climate regions of the Adelaide Hills, Alpine Valley and Eden Valley. The grapes produced have delicate yet intense flavours, as well as the natural acidity and lean, elegant structure required to make high-quality sparkling wine in the tradition of Champagne.

The Winemaking

The Pinot Noir and Chardonnay fruit for this wine is picked in the cool of the night and gently pressed off skins shortly after harvest. The juice is cold settled for 48 hours before the clear juice is gently transferred to fermentation. Primary fermentation with yeasts that have been sourced from the Champagne region is conducted at low temperatures in stainless steel to maintain fruit freshness. The base wines are stabilised and put on tirage for secondary fermentation in bottle, maturing for an average of 28 months before disgorgement and liqueuring.

The Wine

Tinged with copper hues, the wine exhibits a delightful biscuit-like nose combined with ripe strawberry and peach characters. The palate is rich and generous with a real vitality that’s heightened by the creamy mouthfeel. This is a sparkling that adapts to its environment, and as such is just as enjoyable with food as it is on its own.

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NON-VINTAGE SPARKLING SHIRAZ CABERNET

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 Barossa vineyards, with a portion coming from the cooler climate of the Coonawarra, which is known for displaying minty, green-leaf characteristics.

The Winemaking

Both varieties were crushed and fermented separately and left on skins for 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, then aged for 15-18 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.

The Wine

Our deep ruby-red Sparkling Shiraz Cabernet is complex and earthy on the nose, elegant and lively with rich fruit characters. It displays the perfect balance of acidity and fruit sweetness.

 

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NON-VINTAGE SPARKLING PINOT NOIR CHARDONNAY ROSÉ

The Fruit

Our bottle fermented Pinot Noir Chardonnay Rosé is made from fruit grown in the elevated cool climate regions of the Adelaide Hills, Alpine Valley, and Eden Valley. The grapes from these regions produce wines with delicate aroma and flavour profiles coupled with high natural acidity and elegant structure, characters that are paramount for the production of high quality sparkling wine.

The Winemaking

The Pinot Noir and Chardonnay fruit for this wine is picked in the cool of the night and gently pressed off skins immediately after harvest. The juice is clarified before being gently transferred to fermentation where the use of neutral yeast and low temperatures in stainless steel combine to preserve freshness and fruit flavour. The base wines are then stabilised and tiraged for secondary fermentation in bottle. The wine gently matures in bottle on full lees for an average of 28 months to build mouthfeel and complexity before disgorgement and liqueuring.

The Wine

Blushing savoury pink in hue, this wine reflects its Pinot Noir dominance with rich red fruit on both the nose and palate, accented by dusky florals and sweet spicy notes.

 

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