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Grant Burge is a fifth-generation Barossa vigneron and winemaker. Throughout his career, Grant has been one of the most respected and innovative forces in the Australian wine industry.

Grant Burge’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 1920, this vineyard also produces some of the fruit for Grant Burge Wines, flagship Shiraz, the highly acclaimed Meshach. Filsell is known to loyal followers as Meshach’s younger brother. The majority of the fruit for Filsell Shiraz comes from the vineyard of the same name.

A mix of open and tank fermentation, matured for 21 months in 30% new oak (65% French, 36% American), the remainder used. The vines are nearing 100yo, and coupled with the use of French and American oak, have produced a full-bodied shiraz that proclaims its DNA in full voice. Blackberry fruit, licorice and tarry nuances are decorated with substantial, but ripe, tannins. The saving grace is the alcohol of 14%, not 15%. Drink to: 2035; Price: $43.00; Date Tasted: Feb 2017; Alcohol: 14%; Rating: 95 Points; James Halliday; Halliday Wine Companion

It sees French and American oak, 30% of it new. It’s grown on old vines – indeed on vines approaching the century mark. It’s always made in an oak- and fruit-rich style. What I like about this release is the lack of alcohol warmth. It’s full-bodied and ultra ripe but there’s no burn; it delivers the style unimpeded. Blackberry, asphalt, peppercorn and liquorice flavours do the bulk of the talking, though toasty/malty oak sucks on the wheel of fruit flavour throughout. Chains of tannin drag through the back half of the wine, impressively. This has long term red wine written all over it. Tasted : Jul17; Alcohol: 14%; Price: $43; Closure: Screwcap; Drink: 2018 - 2034+; Rated: 94 Points; Campbell Mattinson; The Wine Front

 

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