Dark and dense purple. Bright and lifted, with layers of bay leaf, choc mint and cinnamon. Vibrant and fresh on the palate, with flavours of redcurrant and traditional black Cabernet fruits, layered on top of very well integrated oak. The tannins are firm and fine, providing a fantastic base for the fruits to carry through for a long finish. 

The wine goes well with grilled chicken or lamb. 

Fermented in stainless-steel static fermenters with temperatures between 22-26°C. 

Post fermentation, the wine was transferred to 25% new French oak and 75% in 1-3 year-old hogsheads for 18 months. 

The Australian wine company Grant Burge was founded by Grant Burge and his wife Helen in 1988, 80 km north of Adelaide, in the heart of the Barossa Valley, famous for its wine-making potential. The assortment of the company is quite extensive: sparkling rosé wines, classic Shiraz, Grenage, fortified wines. Read more