The Burge Family Winemaking tradition first started in the late 1860s with John Burge, who migrated to South Australia from Wiltshire (UK) in 1855. By the turn of the century, production ceased and all equipment was sold by John’s son Meshach, and it wasn’t until 1928 that John’s grandson ‘Percival’ recommenced winemaking. 

50 year old vines, hand-picked, wild yeast-open fermented, 14 days on skins, matured for 20 months in French oak (50 per cent new). Full of blackberry fruit, part fresh, part jam. Spice also appears on the bouquet and palate. Cellaring will be rewarded. Drink to: 2038; Date Tasted: February 2020; Alcohol: 15%; Rating: 95 Points; James Halliday; Wine Companion