This month we have decided to showcase a selection of Single Vineyard wines from independent, family-owned Grant Burge. Though we have worked a lot in the past with their everyday drinking gb range (whose fruit is sourced from many South Australian vineyards, mostly Barossan), we thought this selection of wines demonstrated perfectly what the Barossa itself does best...rich, full concentrated wines but with Grant's unmistakeable polish.
Each wine shows textbook varietal aromas and flavours, and we have secured stocks of these wines to enable us to offer 20% off the six bottle selection.
Although only established back in 1988 by Grant, his heritage traces back in fact some 150 years to his great, great grandfather who emigrated from England to the Barossa Valley to make wine.
Now one of Australia's top ten privately owned wine companies, Grant Burge welcomes visitors daily to its cellar door. Visit www.grantburgewines.com.au for info or contact me at the shop to arrange a more indepth tour and tasting in advance.
Summers Chardonnay
Eden Valley/Adelaide Hills
Grant selects his fruit from prime cooler vineyards for this Chardonnay with the majority of it from his Summers Vineyard (see below) in Eden Valley and the rest coming from the Adelaide Hills. Whole bunches are pressed and fermentation takes place in in new and one year old French oak casks. A further ten months ageing on the lees, with regular batonage, has produced a wine with amazing complexity and depth of flavour. Elegant, restrained nose with subtle honey, creamy hazelnut and ripe melon fruit. Rich, creamy mouthfeel on the palate, with the honey and melon flavours following through. Well-integrated oak, mineral and lime acidity, and able to stand up to full-flavoured dishes such as roasted pork loin with fennel or creamy seafood gumbo.
And this is the actual vineyard itself...
Kraft Sauvignon Blanc
Barossa Valley/Adelaide Hills
This vineyard is named after its owners Dennis and Val Kraft, at Tanunda, and it is over 20 years old. Fermented in stainless steel at low temperatures to retain freshness and crispness, this is pale straw in colour with intense aromas of pineapple and passionfruit and some delicate floral notes. A round style of Sauvignon but with crisp grapefruit and tropical fruit flavours, subtle green herbaceous notes and refreshing citrus acidity. Enjoy with Asian seafood and shellfish.
Zerk Semillon Viognier
Barossa Valley
The surprise of the selection for us being an unusual blend of grapes that works astonishingly well in this case. Another vineyard named after its owner, fourth generation Barossan Robert Zerk. The vines are over 70 years old and so produce fruit with amazing depth of flavour and complexity. Semillon fruit was crushed, destemmed and fermented in stainless steel, whilst the Viognier whole bunch pressed for elegance and then fermented in 2 and 3 year old French oak. Complex aromas of apricots, green melons, freshly cut hay and citrus and subtle floral tones. Round, mouthfilling palate with sweet ripe stone fruits and refined lemon citrus notes which finishes clean and crisp. Delicious with full-flavoured fish, lighter meats and mild spicy Asian dishes.
The Cameron Vale Vineyard, responsible for Grant's Cabernet Sauvignon (below)
Cameron Vale Cabernet Sauvignon
Barossa Valley
The Cameron Vale vineyard (above) was planted back in the 1970s in a fertile area between Lyndoch and Williamstown, with a portion of fruit sourced from the cool Eden Valley. The wine's enormous structure is owed in part to the fact that a quarter of the blend was left on skins for 30 days following fermentation. Partially fermented in both new French and American oak, the entire blend was then matured in 50% new and 50% 2 year old oak for 20 months. Dark red purplish in colour, this is an intense wine with aromas of blackberry, mint and chocolate. Rich and elegant on the palate, there's generous dark berry fruits, spicy savoury leathery undertones and fine tannins. Delicious with aged beef with sautéed mushrooms and garlic.
Hillcot Merlot
Barossa Valley
A pioneer of Merlot in Barossa, Grant planted the first vineyard of this variety at Hillcot Vineyard in 1982. Fermented in American oak puncheons and left to age for a further 18 months, this is a deep crimson wine, which exudes aromas of ripe stewed plums, black cherries and warm spicy oak. Vibrant fruit on the palate with intense ripeness and subtle leather, earthy characters. Really fantastic with garlic and rosemary roast lamb or duck breast.
Miamba Shiraz
Barossa Valley
The Miamba Vineyard (below) lies at the southern end of the Barossa, near Lyndoch, and has a long viticultural history. Barrel fermented using 50% new American oak, with the remainder matured for 18 months in one and two year old American and French hogsheads, this is an opulent wine, deep dark red in colour with purple hues. Dense rich fruit with red berry, plum and cherry aromas. A velvety palate with flavours of black cherry, raspberries and dark chocolate. Lots of lovely toasty oak and grainy tannins. Drinking well now it will age for a further ten years with careful storage, and stands up well to most full-flavoured dishes.
The Miamba Vineyard
Hopefully these notes and images will inspire you to want to taste the wines at least, and as I mentioned above, you would receive a very warm welcome should you ever have the good fortune to visit the vineyards for yourself.
Don't hesitate to contact me at the shop should you wish to take us up on our Wine Club Offer, whereby you save 20% off the Single Vineyard Selection (containing one bottle of each wine).
Leonie
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