Grant Burge The Holy Trinity Barossa GSM 2017 (Australia)
- French oak
- Chrismas pudding
- Red fruit & vanilla
- Ripe tannins
Ruby red colour in the glass. The nose is awash with ripe plums, Christmas pudding and liqueur cherries with sweet spices and a hint of some more savoury, earthy notes that add to the complexity. The medium-full bodied wine is filled with vibrant flavours of fresh red fruits and vanilla, complemented by fine and ripe tannins that run the length of the palate. The dense, mouth-filling mid palate and long, textural finish combine to create a wine that is rich and elegant, sweet and savoury and will sit beautifully on any table now, or cellar gracefully for 8-12 years.
The Holy Trinity is a traditional blend of Grenache, Shiraz and Mourvdre. The fruit for this wine is 100% Barossa grown, predominantly handpicked from old, dry-grown vines which range from 50 to 120 years old. This release is a blend of 57% Grenache, 30% Shiraz and 13% Mourvdre.
After crushing, the juice was fermented on skins for 7 to 8 days. Once fermentation was complete, selected parcels were either pressed into stainless steel for settling, or left in their original fermenters for extended maceration for 3- 4 weeks on skins. Once the desired tannin and flavour structure was achieved it was then gently pressed and transferred to oak. A combination of seasoned Foudre vats along with French oak Puncheons are used for this wine with a total of 18 months maturation.
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Grant Burge The Holy Trinity Barossa GSM 2017 (Australia)
Grant Burge The Holy Trinity Barossa GSM 2017 (Australia)
- French oak
- Chrismas pudding
- Red fruit & vanilla
- Ripe tannins
Ruby red colour in the glass. The nose is awash with ripe plums, Christmas pudding and liqueur cherries with sweet spices and a hint of some more savoury, earthy notes that add to the complexity. The medium-full bodied wine is filled with vibrant flavours of fresh red fruits and vanilla, complemented by fine and ripe tannins that run the length of the palate. The dense, mouth-filling mid palate and long, textural finish combine to create a wine that is rich and elegant, sweet and savoury and will sit beautifully on any table now, or cellar gracefully for 8-12 years.
The Holy Trinity is a traditional blend of Grenache, Shiraz and Mourvdre. The fruit for this wine is 100% Barossa grown, predominantly handpicked from old, dry-grown vines which range from 50 to 120 years old. This release is a blend of 57% Grenache, 30% Shiraz and 13% Mourvdre.
After crushing, the juice was fermented on skins for 7 to 8 days. Once fermentation was complete, selected parcels were either pressed into stainless steel for settling, or left in their original fermenters for extended maceration for 3- 4 weeks on skins. Once the desired tannin and flavour structure was achieved it was then gently pressed and transferred to oak. A combination of seasoned Foudre vats along with French oak Puncheons are used for this wine with a total of 18 months maturation.
Product Information
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Shipping & Returns
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Description
- French oak
- Chrismas pudding
- Red fruit & vanilla
- Ripe tannins
Ruby red colour in the glass. The nose is awash with ripe plums, Christmas pudding and liqueur cherries with sweet spices and a hint of some more savoury, earthy notes that add to the complexity. The medium-full bodied wine is filled with vibrant flavours of fresh red fruits and vanilla, complemented by fine and ripe tannins that run the length of the palate. The dense, mouth-filling mid palate and long, textural finish combine to create a wine that is rich and elegant, sweet and savoury and will sit beautifully on any table now, or cellar gracefully for 8-12 years.
The Holy Trinity is a traditional blend of Grenache, Shiraz and Mourvdre. The fruit for this wine is 100% Barossa grown, predominantly handpicked from old, dry-grown vines which range from 50 to 120 years old. This release is a blend of 57% Grenache, 30% Shiraz and 13% Mourvdre.
After crushing, the juice was fermented on skins for 7 to 8 days. Once fermentation was complete, selected parcels were either pressed into stainless steel for settling, or left in their original fermenters for extended maceration for 3- 4 weeks on skins. Once the desired tannin and flavour structure was achieved it was then gently pressed and transferred to oak. A combination of seasoned Foudre vats along with French oak Puncheons are used for this wine with a total of 18 months maturation.
