Medium intensity ruby-red core with a bright crimson hue. Aromas of lifted red cherry and delicious varietal notes of turkish delight and ripe dried fig gained from the Tempranillo. The palate is medium bodied with a bright textural mid-palate possessing a firm grip, reminiscent of the varietal’s spanish roots. The finish is vibrant and bright-fruited with a length of lightly toasted cedar oak notes and savoury dried fruits. Ideal with spicy, rich food. Delightful with a chorizo and prawn paella and saucy tomato seafood dishes. Served lightly chilled in the warmer Spring and Summer months.

Green apple and citrus zest, jump from the glass. On the palate there is white peach, hints of brioche, almond, and mineral notes.

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.

Our Isabel Estate range reflects our long-standing commitment to producing wines that express the pure varietal characteristics of the Marlborough region. With an unwavering commitment to sustainable viticulture and precision winemaking, we meticulously craft each distinctive wine. Displaying baked pear, red apple, white floral aromatics, the palate is defined by candied citrus and nectarine flavours.

Our Isabel Estate range reflects our long-standing commitment to producing wines that express the pure varietal characters of the Marlborough region. With an unwavering commitment to sustainable viticulture and precision winemaking we meticulously craft each distinctive wine. Displaying attractive aromas of passionfruit, black currant leaf and grapefruit, the palate is underpinned by citrus flavours with crushed herbs and a hint of minerality.

Bright ruby hue and immediately delivers aromas of wild raspberries, sour cranberry and red apple skin, layered with subtle herb‑leaf and rooibos tea. On the palate it is light‑to‑medium bodied with crisp, lively acidity carrying juicy red‑fruit flavours into a fine sandy tannin finish, sporting a whisper of savoury earth and a touch of herbal freshness.

Our medium bodied Dragonfly Cabernet Sauvignon is an expression of the deep dark fruit characters we attain from the Ferguson Valley region, rich and smooth with lashings of chocolate. Winemaking technique enhances the aromatic and flavour profile of the varieties whilst maintaining a long fine tannin structure. Aromatic blackberry fruit, anise, ripe black plums, and bay leaf aromas. Vibrant Mulberry and blackberry fruits, intense flavour with silky long tannin balanced by fine French oak.

Deep, dark and rich. Opulent in its weight, full of plum, chocolate and vanillin oak. So smooth and long in the mouth.

Palate is very grippy and spicy. Good body, richness and length.

Aromas with sour cherry, raspberry fruit characters and herbal notes on the palate. It finishes with clean, crisp acidity and chalky tannins. A perfect complement to Italian food.