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Accolade Wines (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.


2006 HELENE GRAND CUVÉE

93 points James Halliday 2018 Australian Wine Companion

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, 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 handpicked in order to minimise 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 compiled late in 2006, 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.

The Wine

Pale straw in colour, this vintage sparkling has delicate aromas of brioche, butter and sweet biscuit that lead to a palate full of toast, nougat and honey characters. The persistent fine bead drives the long, elegant palate, with a hint of lemon zest and quartz mineral providing the perfect finish to this complex, yet vibrant vintage sparkling.

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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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