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![[Barossa Vines Cabernet Merlot 2005]
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{THE FRUIT}
The Barossa Vines Cabernet Merlot combines 86% Cabernet Sauvignon and 14% Merlot, from fruit grown on Grant’s own vineyards and those of respected growers in the region. An excellent growing season in 2006 allowed maximum development of varietal characters and the concentration of flavours in the Barossa, and both varieties were picked at optimum ripeness.
{THE WINEMAKING}
After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for six to seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 15 months, to build complexity, structure and balance before bottling.
{THE COMMENTS}
The 2007 Cabernet Merlot is deep crimson colour indicating its youth. The wine shows earthy and herbaceous characters on the nose complimented by sweet ripe bramble fruit, and hints of herbal mint, subtle tobacco and spices. The palate is rich and luscious with black cherry, bramble fruit and a hint of liquorice balanced with elegant oak and soft approachable tannins, with the complex lingering finish. This easy-drinking wine is ready to enjoy now, but will benefit from short term cellaring for added structure. It is an excellent match with beef ragu, barbequed meats and hearty tomato dishes.](images/33bottle.jpg "[Barossa Vines Cabernet Merlot 2005]
--
{THE FRUIT}
The Barossa Vines Cabernet Merlot combines 86% Cabernet Sauvignon and 14% Merlot, from fruit grown on Grant’s own vineyards and those of respected growers in the region. An excellent growing season in 2006 allowed maximum development of varietal characters and the concentration of flavours in the Barossa, and both varieties were picked at optimum ripeness.
{THE WINEMAKING}
After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for six to seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 15 months, to build complexity, structure and balance before bottling.
{THE COMMENTS}
The 2007 Cabernet Merlot is deep crimson colour indicating its youth. The wine shows earthy and herbaceous characters on the nose complimented by sweet ripe bramble fruit, and hints of herbal mint, subtle tobacco and spices. The palate is rich and luscious with black cherry, bramble fruit and a hint of liquorice balanced with elegant oak and soft approachable tannins, with the complex lingering finish. This easy-drinking wine is ready to enjoy now, but will benefit from short term cellaring for added structure. It is an excellent match with beef ragu, barbequed meats and hearty tomato dishes."){kind=small}
![[Barossa Vines Chardonnay 2006]
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Barossa Vines Chardonnay
{THE FRUIT}
The fruit for the Grant Burge Barossa Chardonnay is 100% Barossa-grown, harvested from Grant’s own premium vineyards and other selected individual vineyards in the southern Barossa. The 2008/09 growing season saw average rainfalls throughout the year with a warm October and extreme heat just prior to vintage beginning. The warm temperature and lower levels of subsoil moisture saw the crops with lower yields than average; however these vineyards consistently produce wines with exceptional fresh varietal characters.
{THE WINEMAKING}
The fruit was crushed and cold-settled, with a portion whole bunch pressed before starting fermentation. Juice was racked off and yeast added, so the juice could ferment in stainless steel tanks for about eight weeks in individual batches, at low temperatures. 10% of the blend underwent malolactic fermentation on yeast lees and a further 20% was aged on yeast lees for about four months to add complexity and viscosity to the wine. After settling, filtering and stabilising, the wine was then blended and bottled.
{THE COMMENTS}
The 2009 Chardonnay shows bright straw colouring with a tinge of green. The nose is an array of fruit flavours, showing ripe stone fruits, fresh herbaceous tones and subtle florals. The palate is delightful and elegant with flavours following on from the nose- ripe stone fruits, florals and hints of almond kernel. A well rounded mouthfeel, with creamy texture which is in part due to the partial malolactic fermentation; the wine finished with lingering stone fruits and clean acid. The Chardonnay is generous in fruit flavour and therefore suited to fuller flavoured dishes, try baked snapper with steamed asparagus or oven roasted tomatoes with chicken breast.](images/20bottle.jpg "[Barossa Vines Chardonnay 2006]
--
Barossa Vines Chardonnay
{THE FRUIT}
The fruit for the Grant Burge Barossa Chardonnay is 100% Barossa-grown, harvested from Grant’s own premium vineyards and other selected individual vineyards in the southern Barossa. The 2008/09 growing season saw average rainfalls throughout the year with a warm October and extreme heat just prior to vintage beginning. The warm temperature and lower levels of subsoil moisture saw the crops with lower yields than average; however these vineyards consistently produce wines with exceptional fresh varietal characters.
{THE WINEMAKING}
The fruit was crushed and cold-settled, with a portion whole bunch pressed before starting fermentation. Juice was racked off and yeast added, so the juice could ferment in stainless steel tanks for about eight weeks in individual batches, at low temperatures. 10% of the blend underwent malolactic fermentation on yeast lees and a further 20% was aged on yeast lees for about four months to add complexity and viscosity to the wine. After settling, filtering and stabilising, the wine was then blended and bottled.
{THE COMMENTS}
The 2009 Chardonnay shows bright straw colouring with a tinge of green. The nose is an array of fruit flavours, showing ripe stone fruits, fresh herbaceous tones and subtle florals. The palate is delightful and elegant with flavours following on from the nose- ripe stone fruits, florals and hints of almond kernel. A well rounded mouthfeel, with creamy texture which is in part due to the partial malolactic fermentation; the wine finished with lingering stone fruits and clean acid. The Chardonnay is generous in fruit flavour and therefore suited to fuller flavoured dishes, try baked snapper with steamed asparagus or oven roasted tomatoes with chicken breast."){kind=small}
![[Barossa Vines Shiraz 2004]
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Benchmark Shiraz
{THE FRUIT}
Grant selects only the best parcels of grapes to make this premium, fruit-driven wine with excellent balance, which can be enjoyed without years of cellaring, and offers excellent value, quality and consistency. An excellent growing season allowed maximum development of varietal Shiraz characters and concentration of flavours. The fruit was harvested from growers in the Barossa, and the remainder from respected premium growers in South Australia’s Riverland.
{THE WINEMAKING}
The fruit was crushed and de-stemmed, before fermentation could begin in stainless steel tanks for seven days. The wine was pumped over three times a day and free run and pressings were combined for added colour and structure. The wine was matured in a combination of American and French oak for 9 months before blending and bottling.
{THE COMMENTS}
The 2008 Benchmark Shiraz is deep red with vibrant, youthful purple hues. A complex nose with soft plum fruit aromas and a touch of sweet vanilla. The palate is bursting with powerful berry fruit flavours, raspberries, black currant and adding to the complexity subtle peppered spice. A generous palate with well balanced tannins and a long satisfying finish. This delicious Shiraz is ideal for every day drinking and is an excellent companion to roasted meats, lamb curry or hearty Italian dishes.](images/47bottle.jpg "[Barossa Vines Shiraz 2004]
--
Benchmark Shiraz
{THE FRUIT}
Grant selects only the best parcels of grapes to make this premium, fruit-driven wine with excellent balance, which can be enjoyed without years of cellaring, and offers excellent value, quality and consistency. An excellent growing season allowed maximum development of varietal Shiraz characters and concentration of flavours. The fruit was harvested from growers in the Barossa, and the remainder from respected premium growers in South Australia’s Riverland.
{THE WINEMAKING}
The fruit was crushed and de-stemmed, before fermentation could begin in stainless steel tanks for seven days. The wine was pumped over three times a day and free run and pressings were combined for added colour and structure. The wine was matured in a combination of American and French oak for 9 months before blending and bottling.
{THE COMMENTS}
The 2008 Benchmark Shiraz is deep red with vibrant, youthful purple hues. A complex nose with soft plum fruit aromas and a touch of sweet vanilla. The palate is bursting with powerful berry fruit flavours, raspberries, black currant and adding to the complexity subtle peppered spice. A generous palate with well balanced tannins and a long satisfying finish. This delicious Shiraz is ideal for every day drinking and is an excellent companion to roasted meats, lamb curry or hearty Italian dishes."){kind=small}
![[Cameron Vale Cabernet Sauvignon 2004]
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Vineyard Classics Cameron Vale Cabernet Sauvignon
{THE FRUIT}
The grapes for this wine were picked from Grant’s Cameron Vale vineyard, which was planted between 1971 and 1975, in a fertile area between Lyndoch and Williamstown, with a portion sourced from the cool Eden Valley. The maturity of the vines is so clearly evident in the intensity and full flavour of the wine. The 2006/2007 enjoyed a good season break however the Winter and following Spring were characterized by unseasonably dry weather and this lead to lower yields for the 2007 vintage.
{THE WINEMAKING}
After crushing and de-stemming, the juice was fermented on skins for seven days, with temperatures peaking at 26ºC early in the fermentation, then brought down to 22ºC. To add structure and colour, a quarter of the blend was left on skins for 30 days. At the end of fermentation and extended maceration, parcels of the wine were transferred to new French oak and some new American oak to completion malolactic fermentation. The entire blend was then transferred to oak to mature for 20 months.
{THE COMMENTS}
The 2007 Cameron Vale Cabernet is a deep purple colour with an elegant yet complex nose of intense fruits; blackberry, plums and blueberries with mint and touches of subtle dark chocolate. The palate is as intense as the nose with generous dark berry fruits, ripe plums, aromatic spices and toasted French oak. A full bodied, yet silken feeling palate with fine grained tannins and well integrated French oak; with excellent weight and persistence and a finish you will not forget in a hurry. The intense and complex characters of this wine would be a delicious match to aged beef or roasted kangaroo fillets with a sautéed mushroom sauce and a side of steamed green beans and broccoli.](images/9bottle.jpg "[Cameron Vale Cabernet Sauvignon 2004]
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Vineyard Classics Cameron Vale Cabernet Sauvignon
{THE FRUIT}
The grapes for this wine were picked from Grant’s Cameron Vale vineyard, which was planted between 1971 and 1975, in a fertile area between Lyndoch and Williamstown, with a portion sourced from the cool Eden Valley. The maturity of the vines is so clearly evident in the intensity and full flavour of the wine. The 2006/2007 enjoyed a good season break however the Winter and following Spring were characterized by unseasonably dry weather and this lead to lower yields for the 2007 vintage.
{THE WINEMAKING}
After crushing and de-stemming, the juice was fermented on skins for seven days, with temperatures peaking at 26ºC early in the fermentation, then brought down to 22ºC. To add structure and colour, a quarter of the blend was left on skins for 30 days. At the end of fermentation and extended maceration, parcels of the wine were transferred to new French oak and some new American oak to completion malolactic fermentation. The entire blend was then transferred to oak to mature for 20 months.
{THE COMMENTS}
The 2007 Cameron Vale Cabernet is a deep purple colour with an elegant yet complex nose of intense fruits; blackberry, plums and blueberries with mint and touches of subtle dark chocolate. The palate is as intense as the nose with generous dark berry fruits, ripe plums, aromatic spices and toasted French oak. A full bodied, yet silken feeling palate with fine grained tannins and well integrated French oak; with excellent weight and persistence and a finish you will not forget in a hurry. The intense and complex characters of this wine would be a delicious match to aged beef or roasted kangaroo fillets with a sautéed mushroom sauce and a side of steamed green beans and broccoli."){kind=small}
![[Filsell Shiraz 2005]
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Wines of Distinction Filsell Shiraz
{THE FRUIT}
Grant'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 the early 1920’s this vineyard also produces the fruit for Grant’s flagship Shiraz, the highly acclaimed Meshach; with Filsell known to loyal followers as the wines younger brother. The 2006/2007 enjoyed a good season break however the Winter and following Spring were characterized by unseasonably dry weather and this lead to lower yields for the 2007 vintage.
{THE WINEMAKING}
Different batches of fruit were crushed and fermented separately. The juice reached 28°C at the start of fermentation before it was cooled to 22°C.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 new and two year old American and some French oak hogsheads for 20 months before bottling.
{THE COMMENTS}
The 2007 Filsell shows excellent depth of colour for the difficult 2007 drought affected vintage, deep red with vibrant purple hues. The intense bouquet consists of layers and layers of aromas including blackberries, blueberries, cedar, chocolate and vanilla to name a few. The palate is as you would expect from such a complex nose; it is rich and full bodied and well rounded with intense fruit characters and flavours as well as a good oak tannins both on the mid palate and the finish. A classic rich Filsell from the difficult 2007 vintage will see this wine ageing potential come back to 8 - 10 years instead of 10 years + we suggest from brilliant vintage years. However an impressive wine that is deserving of an equally impressive food match, the Filsell Shiraz is well suited to dishes such as wild rabbit pie with celeriac mash or lamb shanks with mushroom polenta.](images/10bottle.jpg "[Filsell Shiraz 2005]
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Wines of Distinction Filsell Shiraz
{THE FRUIT}
Grant'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 the early 1920’s this vineyard also produces the fruit for Grant’s flagship Shiraz, the highly acclaimed Meshach; with Filsell known to loyal followers as the wines younger brother. The 2006/2007 enjoyed a good season break however the Winter and following Spring were characterized by unseasonably dry weather and this lead to lower yields for the 2007 vintage.
{THE WINEMAKING}
Different batches of fruit were crushed and fermented separately. The juice reached 28°C at the start of fermentation before it was cooled to 22°C.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 new and two year old American and some French oak hogsheads for 20 months before bottling.
{THE COMMENTS}
The 2007 Filsell shows excellent depth of colour for the difficult 2007 drought affected vintage, deep red with vibrant purple hues. The intense bouquet consists of layers and layers of aromas including blackberries, blueberries, cedar, chocolate and vanilla to name a few. The palate is as you would expect from such a complex nose; it is rich and full bodied and well rounded with intense fruit characters and flavours as well as a good oak tannins both on the mid palate and the finish. A classic rich Filsell from the difficult 2007 vintage will see this wine ageing potential come back to 8 - 10 years instead of 10 years + we suggest from brilliant vintage years. However an impressive wine that is deserving of an equally impressive food match, the Filsell Shiraz is well suited to dishes such as wild rabbit pie with celeriac mash or lamb shanks with mushroom polenta."){kind=small}
![[Grant Burge BENCHMARK Cabernet Sauvignon 2006]
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Benchmark Cabernet Sauvignon
{THE FRUIT}
Benchmark by Grant Burge, is the epitome of a great wine from South Australia. The name sets the high standard of quality, style and taste of the wine, which others strive to achieve. Grant selects only the best parcels of grapes from this region, and makes premium, fruit-driven wines with good balance, which can be drunk without years of cellaring, and offer excellent value and consistency. An excellent growing season allowed maximum development of varietal Cabernet characters and concentration of flavours. The fruit was harvested from growers in the Barossa, and from respected premium growers in South Australia's Riverland.
{THE WINEMAKING}
The fruit was crushed and de-stemmed, before fermentation could begin in stainless steel tanks for seven days. The wine was pumped over three times a day and free run and pressings were combined for added colour and structure. The wine was matured in a combination of American and French oak hogsheads for 12 months before bottling.
{THE COMMENTS}
This 2008 Cabernet Sauvignon wine is deep purple in colour and has wonderfully intense aromas of blackcurrant and ripe red berry fruits bursting from the glass. The intense characters are reflective of the warm 2008/2009 season with rich ripe jammy flavours dominating the palate, the stewed plums and rhubarb sweetness adding to the complexity. The sublte influence of American and French oak adds new elements of spice and defines the tannins structure on the palate. The wine is typical of cabernet with firm tannins, good length and a complex finish; a great accompaniment to red meat and pasta dishes.
/* */](images/52bottle.jpg "[Grant Burge BENCHMARK Cabernet Sauvignon 2006]
--
Benchmark Cabernet Sauvignon
{THE FRUIT}
Benchmark by Grant Burge, is the epitome of a great wine from South Australia. The name sets the high standard of quality, style and taste of the wine, which others strive to achieve. Grant selects only the best parcels of grapes from this region, and makes premium, fruit-driven wines with good balance, which can be drunk without years of cellaring, and offer excellent value and consistency. An excellent growing season allowed maximum development of varietal Cabernet characters and concentration of flavours. The fruit was harvested from growers in the Barossa, and from respected premium growers in South Australia's Riverland.
{THE WINEMAKING}
The fruit was crushed and de-stemmed, before fermentation could begin in stainless steel tanks for seven days. The wine was pumped over three times a day and free run and pressings were combined for added colour and structure. The wine was matured in a combination of American and French oak hogsheads for 12 months before bottling.
{THE COMMENTS}
This 2008 Cabernet Sauvignon wine is deep purple in colour and has wonderfully intense aromas of blackcurrant and ripe red berry fruits bursting from the glass. The intense characters are reflective of the warm 2008/2009 season with rich ripe jammy flavours dominating the palate, the stewed plums and rhubarb sweetness adding to the complexity. The sublte influence of American and French oak adds new elements of spice and defines the tannins structure on the palate. The wine is typical of cabernet with firm tannins, good length and a complex finish; a great accompaniment to red meat and pasta dishes.
/* */"){kind=small}
![[Grant Burge BENCHMARK Cabernet Shiraz 2005]
--
Benchmark Cabernet Shiraz
{THE FRUIT}
Benchmark by Grant Burge, is the epitome of a great wine from South Australia. The name sets the high standard of quality, style and taste of the wine, which others strive to attain. Grant selects only the best parcels of grapes to make this premium, fruit-driven wine with excellent balance, which can be enjoyed without years of cellaring and offers excellent value, quality and consistency An excellent growing season allowed maximum development of varietal Cabernet Sauvignon and Shiraz characters and concentration of flavours. The blend is made up half Cabernet Sauvignon and half Shiraz, with a large portion of the fruit harvested from growers in the Barossa, and the remainder from respected premium growers in South Australia’s Riverland.
{THE WINEMAKING}
The fruit was crushed and de-stemmed, before fermentation could begin in stainless steel tanks for seven days. After malolactic fermentation was complete, the wine was transferred to older American and French oak hogsheads for maturation for 12 months before blending and bottling.
{THE COMMENTS}
The 2008 Benchmark Cabernet Shiraz is vibrant and youthful with deep purple hues. The nose is complex with ripe red berry fruits, subtle oak and dry autumn leaves; with sweet strawberry jam- reflecting the warm 2008 season. The palate is bursting with ripe rich fruit flavours, spices and subtle oak with complimentary soft fleshy tannins and well balanced acid. This delicious wine is ideal for every day drinking and is an excellent companion to barbequed meats and rich tomato dishes.
/* */](images/44bottle.jpg "[Grant Burge BENCHMARK Cabernet Shiraz 2005]
--
Benchmark Cabernet Shiraz
{THE FRUIT}
Benchmark by Grant Burge, is the epitome of a great wine from South Australia. The name sets the high standard of quality, style and taste of the wine, which others strive to attain. Grant selects only the best parcels of grapes to make this premium, fruit-driven wine with excellent balance, which can be enjoyed without years of cellaring and offers excellent value, quality and consistency An excellent growing season allowed maximum development of varietal Cabernet Sauvignon and Shiraz characters and concentration of flavours. The blend is made up half Cabernet Sauvignon and half Shiraz, with a large portion of the fruit harvested from growers in the Barossa, and the remainder from respected premium growers in South Australia’s Riverland.
{THE WINEMAKING}
The fruit was crushed and de-stemmed, before fermentation could begin in stainless steel tanks for seven days. After malolactic fermentation was complete, the wine was transferred to older American and French oak hogsheads for maturation for 12 months before blending and bottling.
{THE COMMENTS}
The 2008 Benchmark Cabernet Shiraz is vibrant and youthful with deep purple hues. The nose is complex with ripe red berry fruits, subtle oak and dry autumn leaves; with sweet strawberry jam- reflecting the warm 2008 season. The palate is bursting with ripe rich fruit flavours, spices and subtle oak with complimentary soft fleshy tannins and well balanced acid. This delicious wine is ideal for every day drinking and is an excellent companion to barbequed meats and rich tomato dishes.
/* */"){kind=small}
![[Grant Burge BENCHMARK Chardonnay 2006]
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Benchmark Chardonnay
{THE FRUIT}
Benchmark by Grant Burge, is the epitome of a great wine from South Australia. The name sets the high standard of quality, style and taste of the wine, which others strive to attain. Grant selects only the best parcels of grapes to make this premium, fruit-driven wine with excellent balance, which can be enjoyed without years of cellaring, and offers excellent value, quality and consistency. The 2009 vintage while warm at the beginning, then gave away to weather conditions well suited for growing quality Chardonnay fruit. A good portion of the grapes were harvested from the Barossa Valley, with additional fruit sourced from other premium grape growing regions in South Australia.
{THE WINEMAKING}
The fruit was crushed and cold-settled before starting fermentation. Juice was racked off and yeast added, so the juice could ferment in stainless steel tanks for about eight weeks. A portion of the blend underwent malolactic fermentation on yeast lees and a further 20% was aged on yeast lees for about four months to add complexity and viscosity to the wine. After settling, filtering and stabilising, the wine was then blended and bottled.
{THE COMMENTS}
The 2009 Chardonnay is a medium straw in colour. The wine shows a complex nose with ripe stone fruits, rock melon and apricots on the nose. A rich and generous palate, the fruit flavour continues from the nose and layers of flavours are assisted by the wines time on lees. A fresh, crisp and medium-bodied wine, showing good acid balance, and a delicious lingering finish. A satisfying chardonnay, which is an ideal accompaniment to roast chicken, spicy Thai green curries or baked fish dishes.](images/46bottle.jpg "[Grant Burge BENCHMARK Chardonnay 2006]
--
Benchmark Chardonnay
{THE FRUIT}
Benchmark by Grant Burge, is the epitome of a great wine from South Australia. The name sets the high standard of quality, style and taste of the wine, which others strive to attain. Grant selects only the best parcels of grapes to make this premium, fruit-driven wine with excellent balance, which can be enjoyed without years of cellaring, and offers excellent value, quality and consistency. The 2009 vintage while warm at the beginning, then gave away to weather conditions well suited for growing quality Chardonnay fruit. A good portion of the grapes were harvested from the Barossa Valley, with additional fruit sourced from other premium grape growing regions in South Australia.
{THE WINEMAKING}
The fruit was crushed and cold-settled before starting fermentation. Juice was racked off and yeast added, so the juice could ferment in stainless steel tanks for about eight weeks. A portion of the blend underwent malolactic fermentation on yeast lees and a further 20% was aged on yeast lees for about four months to add complexity and viscosity to the wine. After settling, filtering and stabilising, the wine was then blended and bottled.
{THE COMMENTS}
The 2009 Chardonnay is a medium straw in colour. The wine shows a complex nose with ripe stone fruits, rock melon and apricots on the nose. A rich and generous palate, the fruit flavour continues from the nose and layers of flavours are assisted by the wines time on lees. A fresh, crisp and medium-bodied wine, showing good acid balance, and a delicious lingering finish. A satisfying chardonnay, which is an ideal accompaniment to roast chicken, spicy Thai green curries or baked fish dishes."){kind=small}
![[Hillcot Merlot 2005]
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Vineyard Aromatics Hillcot Merlot
{THE FRUIT}
Grant Burge was a pioneer of Merlot in the Barossa and planted the first vineyard of this red variety here at the Hillcot Vineyard in 1982.When he produced his first straight Merlot wine there were only two others available in Australia, and although there are many more now, Grant Burge Hillcot Merlot is still very popular, both in Australia and in the international markets. The 2008 vintage began earlier than expected but with just below average rainfall throughout the year. Nevertheless the fruit from this 20-plus year old vines continually impress with intensely concentrated flavours, yet display the characteristic softness usually expected of premium Merlot.
{THE WINEMAKING}
The fruit was crushed into static overhead fermenters and left on its skins for seven days to extract the colour and flavour of the fruit. The ferment was allowed to peak at 26°C then cooled to 22°C to retain delicate fruit characters. The juice was racked and returned every second day, and pumped over 3 times a day to further intensify the colour and flavour. The wine was filled to new American oak puncheons barrels to complete fermentation, the wine is blended and then transferred back to the American oak for a further 18 months maturation before being bottled.
{THE COMMENTS}
This 2008 Hillcot Merlot is deep ruby red in colour with ripe plums and blackberries, sweet spice and hints of dark chocolate enticing the nose immediately. The aromas are complimented by a subtle herbal earthiness, more dark berry fruits and sweet raspberries with rich charry oak. The palate is soft and fleshy and loaded with the flavours continuing from the nose. The wine has excellent structure with soft approachable tannins and an elegant lingering finish. This medium bodied wine is ready to enjoy now or over the next five years. It is a terrific match with rack of lamb, grilled vegetables and rosemary potatoes.](images/7bottle.jpg "[Hillcot Merlot 2005]
--
Vineyard Aromatics Hillcot Merlot
{THE FRUIT}
Grant Burge was a pioneer of Merlot in the Barossa and planted the first vineyard of this red variety here at the Hillcot Vineyard in 1982.When he produced his first straight Merlot wine there were only two others available in Australia, and although there are many more now, Grant Burge Hillcot Merlot is still very popular, both in Australia and in the international markets. The 2008 vintage began earlier than expected but with just below average rainfall throughout the year. Nevertheless the fruit from this 20-plus year old vines continually impress with intensely concentrated flavours, yet display the characteristic softness usually expected of premium Merlot.
{THE WINEMAKING}
The fruit was crushed into static overhead fermenters and left on its skins for seven days to extract the colour and flavour of the fruit. The ferment was allowed to peak at 26°C then cooled to 22°C to retain delicate fruit characters. The juice was racked and returned every second day, and pumped over 3 times a day to further intensify the colour and flavour. The wine was filled to new American oak puncheons barrels to complete fermentation, the wine is blended and then transferred back to the American oak for a further 18 months maturation before being bottled.
{THE COMMENTS}
This 2008 Hillcot Merlot is deep ruby red in colour with ripe plums and blackberries, sweet spice and hints of dark chocolate enticing the nose immediately. The aromas are complimented by a subtle herbal earthiness, more dark berry fruits and sweet raspberries with rich charry oak. The palate is soft and fleshy and loaded with the flavours continuing from the nose. The wine has excellent structure with soft approachable tannins and an elegant lingering finish. This medium bodied wine is ready to enjoy now or over the next five years. It is a terrific match with rack of lamb, grilled vegetables and rosemary potatoes."){kind=small}
![[Miamba Shiraz 2005]
--
Vineyard Classics Miamba Shiraz
{THE FRUIT}
The fruit is grown mainly in the Miamba vineyard, at the southern end of the Barossa, near Lyndoch. The Miamba Vineyard has a long viticultural history, but when Grant bought it in 1983 it was completely bare. Careful planting and sustainable practices have returned this block to its former glory. The 2006/2007 enjoyed a good start to the season, however the normally wet Winter and following Spring were unseasonably dry, which in turn lead to lower yields for the 2007 vintage. However the fruit from the Miamba vineyard continues to bare fruit with exceptional varietal character, intense concentration and flavours.
{THE WINEMAKING}
After crushing and de-stemming, the fruit was fermented in stainless steel tanks for seven days, with temperatures peaking at 28ºC early in the fermentation, then brought down to 22ºC, and pumped over three times a day. The wine was barrel fermented using 50% new American oak, with the remainder matured for 18 months in one and two year old American and French hogsheads. A small percentage of Hungarian oak was used to add complexity.
{THE COMMENTS}
This 2007 Miamba Shiraz is a richly coloured dark garnet with youthful purple hues. The wine bursts with intense aromas of blackberries wrapped in milk chocolate with complimentary sweet spice. The palate round and luscious with generous fruit flavours, intense raspberries, peppered spice and subtle vanillin oak. A wine with excellent weight, rounded tannins and excellent length, drinking well now, and has a cellaring potential of ten years. This opulent Shiraz is deserving of a divine food match and should be enjoyed with full flavoured dishes such as slow cooked rabbit with pancetta, and sage and served with a soft polenta cake](images/8bottle.jpg "[Miamba Shiraz 2005]
--
Vineyard Classics Miamba Shiraz
{THE FRUIT}
The fruit is grown mainly in the Miamba vineyard, at the southern end of the Barossa, near Lyndoch. The Miamba Vineyard has a long viticultural history, but when Grant bought it in 1983 it was completely bare. Careful planting and sustainable practices have returned this block to its former glory. The 2006/2007 enjoyed a good start to the season, however the normally wet Winter and following Spring were unseasonably dry, which in turn lead to lower yields for the 2007 vintage. However the fruit from the Miamba vineyard continues to bare fruit with exceptional varietal character, intense concentration and flavours.
{THE WINEMAKING}
After crushing and de-stemming, the fruit was fermented in stainless steel tanks for seven days, with temperatures peaking at 28ºC early in the fermentation, then brought down to 22ºC, and pumped over three times a day. The wine was barrel fermented using 50% new American oak, with the remainder matured for 18 months in one and two year old American and French hogsheads. A small percentage of Hungarian oak was used to add complexity.
{THE COMMENTS}
This 2007 Miamba Shiraz is a richly coloured dark garnet with youthful purple hues. The wine bursts with intense aromas of blackberries wrapped in milk chocolate with complimentary sweet spice. The palate round and luscious with generous fruit flavours, intense raspberries, peppered spice and subtle vanillin oak. A wine with excellent weight, rounded tannins and excellent length, drinking well now, and has a cellaring potential of ten years. This opulent Shiraz is deserving of a divine food match and should be enjoyed with full flavoured dishes such as slow cooked rabbit with pancetta, and sage and served with a soft polenta cake"){kind=small}
![[The Holy Trinity Grenache Shiraz Mourvedre 2002]
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Wines of Distinction The Holy Trinity Grenache Shiraz Mourvedre
{THE FRUIT}
As you know,The Holy Trinity is modelled on the Rhone style blend of Grenache, Shiraz and Mourvedre, which is ideal for the climate and winemaking techniques of the Barossa Valley. We revere the outstanding quality this wine style produces in the Barossa and believe it has the ability to become as well known in the Barossa as Shiraz. The fruit for this wine is 100% Barossa, handpicked from old, dry grown vines at around 14.5° Baumé. The youngest of these vines is 50 years old, while the oldest is well over 110 years old. The varieties are fairly evenly proportioned for this vintage with 46% Grenache, 32% Shiraz and 22% Mourvedre. The 2004 vintage saw near perfect growing conditions with a mild January and warmer February proving ideal for producing fruit with the richness and intensity for a stand-out vintage.
{THE WINEMAKING}
After crushing, the juice was fermented on skins for six days in a combination of static and open fermenters. Most of the juice was macerated separately on skins for up to 30 days after primary fermentation to improve the structure, and to extract the rich colour, flavour and tannins. Grenache was allowed to peak at 30°, and the Shiraz and Mourvedre peaking at 28°. The wine was transferred in individual portions to one, two, three and four year-old French oak barrels to mature for 16 months.
{THE COMMENTS}
The 2004 The Holy Trinity is deep purple with crimson hues, and shows alluring floral characters, sweet dense spice and dried thyme. Ripe red berries and dense spice is also present and flow seamlessly onto the palate. The palate is elegant yet concentrated with vibrant berry fruit characters from the Shiraz and complimentary quince and spices from the Grenache. The Mourvedre adds to the complexity of this stylish wine with savoury and earthy spice tones, accentuated by the extended maceration process. The Holy Trinity displays an intensity, texture and structure that makes it an extremely well balanced wine, and it will cellar well for the next 10 years or more. The Holy Trinity – an extremely complex wine with layering of flavours is well suited to dishes of the same, try Tea smoked duck breast with shallot cake and Chinese greens and other gamey meat dishes.](images/24bottle.jpg "[The Holy Trinity Grenache Shiraz Mourvedre 2002]
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Wines of Distinction The Holy Trinity Grenache Shiraz Mourvedre
{THE FRUIT}
As you know,The Holy Trinity is modelled on the Rhone style blend of Grenache, Shiraz and Mourvedre, which is ideal for the climate and winemaking techniques of the Barossa Valley. We revere the outstanding quality this wine style produces in the Barossa and believe it has the ability to become as well known in the Barossa as Shiraz. The fruit for this wine is 100% Barossa, handpicked from old, dry grown vines at around 14.5° Baumé. The youngest of these vines is 50 years old, while the oldest is well over 110 years old. The varieties are fairly evenly proportioned for this vintage with 46% Grenache, 32% Shiraz and 22% Mourvedre. The 2004 vintage saw near perfect growing conditions with a mild January and warmer February proving ideal for producing fruit with the richness and intensity for a stand-out vintage.
{THE WINEMAKING}
After crushing, the juice was fermented on skins for six days in a combination of static and open fermenters. Most of the juice was macerated separately on skins for up to 30 days after primary fermentation to improve the structure, and to extract the rich colour, flavour and tannins. Grenache was allowed to peak at 30°, and the Shiraz and Mourvedre peaking at 28°. The wine was transferred in individual portions to one, two, three and four year-old French oak barrels to mature for 16 months.
{THE COMMENTS}
The 2004 The Holy Trinity is deep purple with crimson hues, and shows alluring floral characters, sweet dense spice and dried thyme. Ripe red berries and dense spice is also present and flow seamlessly onto the palate. The palate is elegant yet concentrated with vibrant berry fruit characters from the Shiraz and complimentary quince and spices from the Grenache. The Mourvedre adds to the complexity of this stylish wine with savoury and earthy spice tones, accentuated by the extended maceration process. The Holy Trinity displays an intensity, texture and structure that makes it an extremely well balanced wine, and it will cellar well for the next 10 years or more. The Holy Trinity – an extremely complex wine with layering of flavours is well suited to dishes of the same, try Tea smoked duck breast with shallot cake and Chinese greens and other gamey meat dishes."){kind=small}
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Copyright © 2010 GuangZhou Online shopping,GuangZhou Imported Food,GuangZhou Wine,Cash on delivery 粤IPC备 09154026 号
Available Products