Grant Burge Hillcot Barossa Merlot 2017 (Australia)
- American & European oak
- Sweet vanilla
- Cherry & plum
- Soft & balanced tannins
Deep red colour in the glass. Strong aromas of cherry and plum, with hints of Christmas mince pies. The palate mirrors the nose, with sweet vanilla from the oak complementing the Christmas flavours. This wine is full flavoured, yet medium bodied,with elegant, soft and balanced tannins. A typical Barossa Merlot that is rich, luscious and flavoursome, just as Merlot should be.
Grant Burge was a pioneer of Merlot in the Barossa Valley and planted the first vineyard in the region and called it Hillcot, after the village his ancestors came from in England.
The fruit was crushed into static overhead fermenters and left on its skins for 6 to 8 days. Selected parcels spent approx. 2 weeks on skins post fermentation. 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 then filled to American and European oak 500L puncheon barrels to complete fermentation. Finally it was blended and then transferred back to oak for a further 20 months maturation before bottling.
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Grant Burge Hillcot Barossa Merlot 2017 (Australia)
Grant Burge Hillcot Barossa Merlot 2017 (Australia)
- American & European oak
- Sweet vanilla
- Cherry & plum
- Soft & balanced tannins
Deep red colour in the glass. Strong aromas of cherry and plum, with hints of Christmas mince pies. The palate mirrors the nose, with sweet vanilla from the oak complementing the Christmas flavours. This wine is full flavoured, yet medium bodied,with elegant, soft and balanced tannins. A typical Barossa Merlot that is rich, luscious and flavoursome, just as Merlot should be.
Grant Burge was a pioneer of Merlot in the Barossa Valley and planted the first vineyard in the region and called it Hillcot, after the village his ancestors came from in England.
The fruit was crushed into static overhead fermenters and left on its skins for 6 to 8 days. Selected parcels spent approx. 2 weeks on skins post fermentation. 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 then filled to American and European oak 500L puncheon barrels to complete fermentation. Finally it was blended and then transferred back to oak for a further 20 months maturation before bottling.
Product Information
Product Information
Shipping & Returns
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Description
- American & European oak
- Sweet vanilla
- Cherry & plum
- Soft & balanced tannins
Deep red colour in the glass. Strong aromas of cherry and plum, with hints of Christmas mince pies. The palate mirrors the nose, with sweet vanilla from the oak complementing the Christmas flavours. This wine is full flavoured, yet medium bodied,with elegant, soft and balanced tannins. A typical Barossa Merlot that is rich, luscious and flavoursome, just as Merlot should be.
Grant Burge was a pioneer of Merlot in the Barossa Valley and planted the first vineyard in the region and called it Hillcot, after the village his ancestors came from in England.
The fruit was crushed into static overhead fermenters and left on its skins for 6 to 8 days. Selected parcels spent approx. 2 weeks on skins post fermentation. 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 then filled to American and European oak 500L puncheon barrels to complete fermentation. Finally it was blended and then transferred back to oak for a further 20 months maturation before bottling.
