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Deep garnet in colour, displaying a mixed array of wildberry and red licorice aromas. The palate is fresh and vibrant, juicy and rounded. A very modern styled Barossa Shiraz, which is delicious drinking now that will mature well for the medium term. A variety of fermentation techniques were utilized, but all involved extended skin contact ranging from 15 to 25 days. A cold soak period of up to 6 days occurred before a natural warming to start the fermentation. Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads, for malolactic fermentation and maturation.

Black cherry, raspberry, honey nougat, liquorice, and a hint of orange peel on the nose

Deep red with purple hues. The nose is complex with chocolate, coffee and raspberry aromas balanced by lifted liquorice, leather and a hint of white pepper. The palate is rich and full bodied with prominent raspberry flavours, alongside beautifully balanced oak with hints of vanilla. 2018 was a high-quality vintage in Barossa, with good yields and excellent flavours and colours in reds. The growing season started off well, thanks to winter 2017 rainfall being around 10% higher than average. Spring rainfall however, was lower than usual and drier soils, combined with warmer than average October and November days meant the vines grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February slowing the pace of ripening. The Indian summer of March and early April proved perfect for finishing off ripening before vintage, capping off a very good year.After picking, the grapes were fermented in a combination of five tonne concrete and seven tonne stainless steel fermenters for 7-12 days. The wine was then racked off into a combination of French and American hogsheads and matured for 22 months. One of the largest landholders in the Barossa, Grant Burge wines is a bastion of well made, value for money wines. Drawing on depth of experience in the region, Grant Burge and his wife Helen established the brand in 1988 and have developed a formidable range of wines across a broad spectrum of price points. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855, when noted tailor John Burge immigrated to the Barossa from Hillcot, near Pewsey in Wiltshire, England with his wife Eliza and their two sons. John worked as a winemaker at Hillside Vineyards and his love of viticulture was passed onto his son Meshach, who continued the tradition making his first wine in 1865, while becoming a prominent community leader. Meshach married Emma in 1883 and they had eight children. First-born Percival established the Wilsford Winery near Lyndoch in 1928. Percival had two sons, Noel and Colin, and Colin and his wife Nancy had one son, Grant. Following in the footsteps of his father and forefathers before him, Grant carried the winemaking tradition into the 21st century. Grant Burge Wines came under the ownership of the Accolade Wines' family of brands in 2015. Since then, the winery has flourished both nationally and internationally.

Full-bodied dry red. Deep red with purple hues, rich plum, blackberry and spice overlaid with vanillin oak. Layered blackberry, raspberry and mulberry with chocolate, spice and silky tannins and a wonderfully textured finish.

This wine is extremely fragrant, revealing aromas of fresh raspberries, maraschino cherries and peppery spices. The palate is medium bodied with flavours of juicy berries and soft tannins with exotic subtleties of pomogranate and rose. Matches perfectly well with slow cooked casseroles, stews and tomato-based dishes like spaghetti Bolognese.

lifted aromas of blackcurrant, blackberry and vanilla are accompanied by vibrant dark berry fruits on the palate. The finish is long with fine grained tannins from sixteen months maturation in a combination of French and American oak.

Blended Cabernet Sauvignon 40%, Shiraz 40% and Merlot 20%.

Appearance: bright On Nose: floral and fruity, zinc oxide-inflected, with generous, slightly green aromas of fresh herbs, pepper, cordite and black cherry fruit On Palate: peppery, light and acid high and juicy Mouthfeel:, smooth, lively, medium weight, a bit thin and fairly tart-edged with crusty tannin. The length is good to very good, with the pepper and green notes echoing on the finish. Paring with Food: Real meatness Drinks: 2022 – 2024. Chill lightly Expert Comments: by Michael Gobel, John Szabo, MS and David Lawrason, of WineAligh From cool climate, sandy limestone soil and sea-proximate and breezy location. Polished and composed; speaks in clear, succinct and knowable varietal tones, the kicks into high acid gear while real meatness prevails, a solid drop no doubt; The joy is all in the fresh blackberry-cassis fruit.