|
|
|
Grant Burge: a baron of the Barossa with 24 trophies to his name!
Some say Grant Burge is a pioneer of Merlot in the Barossa Valley.
This conjures images of the big man on his hands and knees, tasting the best dirt for his beloved vines, with a hessian sack full of Merlot seedlings traipsing the Barossa looking for a perfect site to plant. Sure, there might have been a bit of plumber's crack along the way, but only hard work and perseverance leads to the best vineyards... and so Hillcot was born.
This all might be just a bit romantic, but we like to give you details, and the Hillcot vineyard did first appear around 30 years ago — it's a significant place in the Barossa. So too it's a long time in Merlot vineyard years; therefore the fruit that comes off the site is superb.
The wine itself is soft, mellow and plush; like a velvety pillow of black berry, dark plums and mocha. Delicious drinking anyway you look at it and at our WineMarket price an ultimate bargain — we feel a little guilty just giving it away.
Do yourself a favour and grab some for the wine rack. It'll suit most any need and drinks wonderfully now but will even benefit from a little slumber in the cellar. And a glass or two should help wipe from your mind the image of Burgey's posterior...
- A soft, supple Merlot from premium Barossa vineyards
- From Burge's great value for money Vineyard Range
- Stunning wine, stunning price… what more could you want.
- Medal winner! Bronze at 2010 Adelaide Wine Show, 2010 NZ International Wine Show and 2010 Perth Wine Show
| Name |
GRANT BURGE HILLCOT MERLOT 2009 (12) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Foods |
Roasted lamb or duck breast with the all trimmings |
|
| Background |
The fruit was crushed into static overhead fermenters and left on its skins for seven days to extract the colour and flavour of the fruit. The ferment was allowed to peak at 28C then cooled to 22 to retain characters. The juice was racked and returned every second day, and pumped over 3 times a day to further intensify the colour and flavour. The wine was matured in a combination of 1 and 2 year old American oak plus the new addition of a small amount of Hungarian oak
for added complexity. A small percentage of Cabernet Sauvignon was blended into the wine, to add extra complexity, structure and tannin. |
|
| Colour |
Deep crimson with dark purple hues |
|
| Nose |
Aromas are of black cherries, plums and warm spicy oak |
|
| Palate |
Generous and vibrant fruit characters are present on the palate |
|
| Highlights |
Perfect to enjoy today or cellar for another 6-7 years for a softer style. |
|
| Winery Information |
Grant Burge was one half of the very sucessful team that founded Krondorf (the other was the late Ian Wilson), which has subsequently now become a part of the Mildara Blass organisation. Grant is now building another empire based on the vast vineyard holdings which he has in the Barossa Valley. He follows the traditions set by his great-great grandfather John Burge who first planted vines at Lyndoch in the 1850s. 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. |
|
|
|
| |
 |
|
|
|
| |
|
|
|
|
Cart Summary
