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Grant Burge Boonaburra Export Chardonnay 2007 (12)
 
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  Don't Pay! $203.88
  The Real Deal! $65.00 (Incl. GST)
  Carton Size: 12 Bottle Packs
  Qty in Stock: 0
  Sorry All SOLD OUT!
  Product Code: ZCM1587

  
  Quantity:
 Sorry All SOLD OUT!

Boonaburra. Funny name that.

This is a sunny, slurpy chardonnay, loads of peachy fruit and a long, soft finish, that our mate Grant Burge made exclusively for the wine division of Britain’s oldest brewer's Shepherd Neame. It's a seriously good little wine so we begged and pleaded with him to leave a little bit behind for us to offer you.
 
But as much as we like the wine we just can't figure out the name. But we do have a theory.
 
You see Burgey is both a proud Australian and a hopeless cricket tragic and we reckon late one night he's decided to merge those two elements to create the ultimate Aussie icon to be sold through Shepherd Neame's network of pubs.
 
So there you have it. Merge a barrel chested Tasmanian batsman with our unique Australian bird and you've got the perfect Aussie alternative to a pint of lukewarm lager.
 
P.S. You'll be paying a lot less for it than the Poms will too.

 

  • CANCELLED EXPORT parcel to Shepard Neame in the UK
  • Made by Grant Burge - a baron of the Barossa
  • Great value every day drinking chardonnay

  • Name: ZCM1587
    Vintage: 2007
    Alcohol: 13.5%
    Drink Now Until: 2010
    Regions: SOUTH EAST AUSTRALIA
    Winemaker: Grant Burge
    Oak:
    Varieties: Chardonnay
    Foods: Barbequed snapper and lots of fresh summer salads
    Background:
    Colour: The wine is a medium straw colour with a youthful green hue.
    Nose: The wine has pleasing aromasof fresh melon , varietal peach tones and alluring stone fruits with a hint of rose petal.
    Palate: A generous and round palate is assisted by the wines time on lees and partial malolactic fermentation. Fresh acidity balances the fullness of the wine and leaves ripe peaches and green apples lingering on the palate.
    Highlights: The 2007 vintage provided ideal weather conditions for growing quality Chardonnay fruit. A good portion of the grapes were harvested from the Barossa Valley, with additional fruit sourced from other premium grape growing regions in South Australia.
    Winery Information: The fruit was crushed and cold-settled before starting fermentation. Juice was racked off and yeast added, so the juice could ferment in stainless steel tanks for about eight weeks. A portion of the blend underwent malolactic fermentation on yeast lees and another smaller parcel was aged on yeast lees for about four months to add complexity and viscosity to the wine. After settling, filtering and stabilising, the wine was then blended and bottled

     
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