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What do you get when you toss in 5 stars from James Halliday, a string of fancy medals and trophies, some quality vineyards and an innovative Barossa Valley winemaker with a big international reputation?
You get our mate Grant Burge.
Cameron Vale is a little bit special too – it’s a vineyard Grant planted himself, and all the Cabernet fruit from it goes into this wine. It’s one of his little pets, or children, or similar. He just loves the grapes the site produces.
This vintage of Cameron Vale is a ripper – blueberry, licorice, some sweet spice and just enough oak to give the wine some muscle. Full bodied without slapping you in the face, it offers generosity while not being overblown. Delicious stuff.
- Grant Burge – one of Australia's most innovative winemakers with an international reputation
- From Burge's ‘Vineyard’ range… sitting alongside the likes of favourites Hillcot Merlot, Miamba Shiraz, Summers Chardonnay
- Fantastic value for money: superb quality wines at an affordable price
- Every cellar needs a great drop from Grant Burge
- Sourced from Premium Grant Burge vineyards between Lyndoch and Williamstown in the Barossa Valley
- Rich & complex, perfect for drinking with an aged beef fillet and sauteed mushrooms
- Time for Burge-a-rama? We think so. check out our current range of Burge wines here.
| Name |
GRANT BURGE CAMERON VALE CABERNET 2009 (6) |
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| Oak |
French oak for 20 months |
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| Varieties |
Cabernet Sauvignon |
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| Foods |
Beef bourgignon pie on a bed of potatoes and gravy |
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| Background |
The fruit for this wine is grown in Grant’s Cameron Vale vineyard which was planted between 1971 and 1975 in a fertile area between Lyndoch and Williamstown. The 2009 Vintage began earlier than expected with warm weather throughout the ripening period, and was lower yielding due to below average rainfall. However, the maturity of the vines is evident in the intensity and concentration of the wine. |
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| Colour |
Inky black with vibrant purple hues |
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| Nose |
Dark fruits and blackhurrant, with hints of savoury spice courtesy of maturing the wine in French oak |
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| Palate |
Generous with dark fruits, ripe plums and a hint of chocolate with the richness of the wine balanced by fine, silken tannins and a refined structure. The rich and complex characters of this wine are a delicious match to aged beef or roasted kangaroo fillets with sautéed mushroom sauce. |
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| Highlights |
After crushing and de-stemming, the juice was fermented on skins for seven days, with temperatures peaking at 26ºc early in the fermentation, then brought down to 22ºc. To add structure and colour, a quarter of the blend was left on skins for 30 days. At the end of fermentation and extended maceration, parcels of the wine were transferred to new French oak and some new American oak for completion of malolactic fermentation. The entire blend was then transferred to oak to mature for 20 months |
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| Winery Information |
Grant Burge's roots dig even deeper into Barossa soil than the old vines that give rise to his top reds and his unparalleled understanding of the valley's special sites is what sets his wines apart from the pack. Located in the heart of the Barossa Valley in South Australia, Grant Burge is family owned (and proud of it), formed in 1988 by the fifth generation vigneron and winemaker. The Grant Burge family has been in the Barossa since 1855, and Burge continues on the family tradition whilst bringing his winemaking techniques into the 21st century. |
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