Grant Burge Vineyard Miamba Barossa Shiraz 2020 (Australia)

Grant Burge Vineyard Miamba Barossa Shiraz 2020 (Australia)French oak Red berry fruit Warm spices Elegant tannins "An enticing bouquet of black cherry and echoes of baked raspberry, theres scents of clove and vanilla pod, toasty sweet oak and a charred earth quality. Youthful and nicely complex without being overdone. A core of red berry fruits both ripe and tart touch the palate first, a dry wine with moderately firm tannins, some toasty barrel layers, clove and sweet wood, anise and brown earth flavours.

• French oak
• Red berry fruit
• Warm spices
• Elegant tannins

"An enticing bouquet of black cherry and echoes of baked raspberry, there’s scents of clove and vanilla pod, toasty sweet oak and a charred earth quality. Youthful and nicely complex without being overdone. A core of red berry fruits both ripe and tart touch the palate first, a dry wine with moderately firm tannins, some toasty barrel layers, clove and sweet wood, anise and brown earth flavours. This is an excellent food wine with a back bone fo acidity and core red berry flavours and tannins to tame with protein. Well made with best drinking from 2023 through 2029" Cameron Douglas, Master Sommelier, Jun 2022

The aromas exhibit raspberry and liquorice, complemented by warm spices. The palate mirrors the aromas, with medium to full bodied red berry fruits that elegantly melds with the acid and tannin to produce an extremely well balanced wine.

The fruit for this wine is sourced from Miamba vineyard, located at the southern end of the Barossa, near the town of Lyndoch. The Miamba vineyard has a long viticultural history. When Grant Burge purchased the property in 1983, it was completely bare. Careful planting and sustainable practices have returned this block to its former glory.

After crushing and de-stemming, the fruit was fermented in a combination of open and static fermenters and pumped over three times per day for six to 10 days to achieve optimal flavour and structure. Several batches of the Shiraz were pressed directly into new French and European oak hogsheads and allowed to complete primary and secondary fermentation in oak. These components remained in oak for eight months prior to blending with the unoaked components. The entire blend was then transferred back into oak where it matured for a further nine months.