Grant Burge Miamba Shiraz

Wine information: The fruit for Grant Burge Miamba Shiraz is grown mainly in the Miamba vineyard, at the southern end of the Barossa near Lyndoch. The Miamba Vineyard has a long viticultural history, but when Grant bought it in 1983 it was completely bare. Careful planting and sustainable practices have returned this block to its former glory. After crushing and de-stemming, the fruit was fermented 4, 7 and 11 tonne fermenters and pumped over 3 times daily for 8 days to extract colour and flavour as well as helping control the temperature of the ferment. Several batches of fruit were pressed directly into new American oak hogsheads and allowed to complete both fermentation and secondary malolactic fermentation. The oaked components then remained in oak for several months before being blending with the unoaked components. The entire blend was then transferred back into oak where it was left to mature for a further 18 months before bottling.

Tasting Notes: Grant Burge Miamba Shiraz is a richly coloured dark garnet with youthful purple hues. The wine bursts with intense aromas of blackberries wrapped in milk chocolate with complimentary sweet spice. The palate round and luscious with generous fruit flavours, intense raspberries, peppered spice and subtle vanillin oak. A wine with excellent weight, rounded tannins and excellent length, drinking well now, and has a cellaring potential of ten years.

Food & drink match: This opulent Shiraz is deserving of a divine food match and should be enjoyed with full flavoured dishes such as slow cooked rabbit with pancetta, and sage and served with a soft polenta cake.

Reviews: “The Miamba vineyard is in the Lyndoch Valley, just behind the Filsell Vineyard, its best blocks providing grapes for this wine. The colour is bright and clear; good vineyard practices and good winemaking have largely side-stepped the toughness found in may '07 South Australian wines; it has lots of blackberry, licorice and dark chocolate fruit on its medium to full-bodied and well-balanced palate.” 91 Points, James Halliday The Weekend Australian, May 2010.

 
     

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