Grant Burge 5th Generation Barossa Cabernet Merlot 2018 (Australia)
- French oak
- Blackcurrant & coffee
- Chocolate & berry
- Long finish
Deep garnet in colour. A rich and varied bouquet of blackcurrant and coffee bean with dark chocolate and mint highlighted by lifted earthy characters. The mid-palate is soft and rich with loads of chocolate and berry flavours and well integrated oak that adds spice to the flavour profile. The palate is long and elegantly structured with oak and cabernet tannins combining to carry this wine through to a long and flavoursome finish.
Grant Burge is a 5th generation Barossa vigneron. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855.
The cool and wet conditions followed by warm conditions during summer resulted in a very late vintage. The extended hang time on the vine with increased canopy density due to the wet spring and summer allowed the fruit to attain excellent flavour ripeness, while maintaining good levels of natural acidity.
After crushing and de-stemming, most of the juice was fermented in stainless steel tanks on skins for 7 days to bring out the maximum colour and flavour, with a few of the ferments left on skins for up to 30 days to develop softness and complexity. The wine was then transferred to barrel to complete malolactic fermentation after pressing. All of the wine was then matured in predominantly French oak hogheads for 14 months.
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Grant Burge 5th Generation Barossa Cabernet Merlot 2018 (Australia)
Grant Burge 5th Generation Barossa Cabernet Merlot 2018 (Australia)
- French oak
- Blackcurrant & coffee
- Chocolate & berry
- Long finish
Deep garnet in colour. A rich and varied bouquet of blackcurrant and coffee bean with dark chocolate and mint highlighted by lifted earthy characters. The mid-palate is soft and rich with loads of chocolate and berry flavours and well integrated oak that adds spice to the flavour profile. The palate is long and elegantly structured with oak and cabernet tannins combining to carry this wine through to a long and flavoursome finish.
Grant Burge is a 5th generation Barossa vigneron. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855.
The cool and wet conditions followed by warm conditions during summer resulted in a very late vintage. The extended hang time on the vine with increased canopy density due to the wet spring and summer allowed the fruit to attain excellent flavour ripeness, while maintaining good levels of natural acidity.
After crushing and de-stemming, most of the juice was fermented in stainless steel tanks on skins for 7 days to bring out the maximum colour and flavour, with a few of the ferments left on skins for up to 30 days to develop softness and complexity. The wine was then transferred to barrel to complete malolactic fermentation after pressing. All of the wine was then matured in predominantly French oak hogheads for 14 months.
Original: $62.21
-65%$62.21
$21.77Product Information
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Description
- French oak
- Blackcurrant & coffee
- Chocolate & berry
- Long finish
Deep garnet in colour. A rich and varied bouquet of blackcurrant and coffee bean with dark chocolate and mint highlighted by lifted earthy characters. The mid-palate is soft and rich with loads of chocolate and berry flavours and well integrated oak that adds spice to the flavour profile. The palate is long and elegantly structured with oak and cabernet tannins combining to carry this wine through to a long and flavoursome finish.
Grant Burge is a 5th generation Barossa vigneron. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855.
The cool and wet conditions followed by warm conditions during summer resulted in a very late vintage. The extended hang time on the vine with increased canopy density due to the wet spring and summer allowed the fruit to attain excellent flavour ripeness, while maintaining good levels of natural acidity.
After crushing and de-stemming, most of the juice was fermented in stainless steel tanks on skins for 7 days to bring out the maximum colour and flavour, with a few of the ferments left on skins for up to 30 days to develop softness and complexity. The wine was then transferred to barrel to complete malolactic fermentation after pressing. All of the wine was then matured in predominantly French oak hogheads for 14 months.
