Grant Burge BENCHMARK Shiraz South Australia

Attractive, bright purple wine with ripe blackberry and spicy aromas. Soft tannins integrate with juicy black fruit flavours and a velvety texture. (6 x 75 cl)

Fresh, clean tropical fruit flavours, all nicely balanced and not too rich. (12 x 75 cl)

Pale yellow with light citrus and apple aromas. Clean, balanced and crisp with approachable varietal characters. (6 x 75 cl)

Grant Burge selects only the best parcels of grapes to make premium, fruit-driven wines with excellent balance. This Rose made from Shiraz and Grenache grapes that come from growers vineyards in the Barossa and South Australia's Riverland regions. A light, fresh wine showing a bright red colour has aromas of ripe raspberry, hints of shiraz spice and candy from its Grenache fruit. It has a delicious sweetness of round and generous fruit on the palate, balanced with acidity and a soft tannin finish.. (6 x 75 cl)

Made from 80 year old vines, this is a full-flavoured Barossa red wine, dark purple in colour with aromas of raspberry, plums and spice, backed with vanilla oak. This is a big, powerful wine with plenty of fleshy fruit and tightly grained tannins. (12 x 75 cl)

The colour is a combination of intense purples and garnet, with a nose exuding complex fruit and oak characters which follow through on the palate. Abundant tannins are firm without being harse. A big, bold wine, this is Barossa Shiraz at its best. (6 x 75 cl)

Shiraz has been part of viticulture in the Barossa Valley since the 1840s and is ideally suited to the district’s soils and climate. The fruit for this wine comes from the Miamba Vineyard, which is located on deep alluvial soils in the Lyndoch Valley district of the Barossa, in between the renowned Filsell and Cameron Vale Vineyards. The fruit was harvested at full ripeness at about 14.5° Baume. After crushing, the shiraz was fermented on skins for seven days in a combination of stainless-steel rotary and static fermenters and open concrete fermenters. After pressing and completion of fermentation, the wine was matured in new and older small American and some French oak for 18 months. This is a full-flavoured wine with excellent deep red colour and a touch of crimson.The bouquet shows spicy fruit flavours redolent of rich fruitcake, combined with vanillin oak characters. The palate is full and generous with excellent mid-palate weight and gentle tannins. Oak underpins the fruit richness. While the wine is drinking well on release it has the structure to improve for at least a decade of cellaring under good conditions. Limited Availability. (6 x 75 cl)

Shiraz has been part of viticulture in the Barossa Valley since the 1840s and is ideally suited to the district’s soils and climate. The fruit for this wine comes from the Miamba Vineyard, which is located on deep alluvial soils in the Lyndoch Valley district of the Barossa, in between the renowned Filsell and Cameron Vale Vineyards. The fruit was harvested at full ripeness and after crushing, the shiraz was fermented on skins for seven days in a combination of stainless-steel rotary and static fermenters and open concrete fermenters. After pressing and completion of fermentation, the wine was matured in new and older small American and some French oak for 18 months. (6 x 75 cl)

A full bodied, dry wine with complex aromas and flavours of prunes, spices and ripe raspberries. Big and intense with a long finish and fine tannins. 55% Shiraz, 45% Cabernet Sauvignon. Sourced from Barossa Valley and Eden Valley (6 x 75 cl)