Grant Burge Distinction Filsell Barossa Shiraz 2019 (Australia)

Grant Burge Distinction Filsell Barossa Shiraz 2019 (Australia)French & American oak Dark chocolate Vanilla & caramel Firm, fine tannins Inky purple, Deep and dark with bright hues. Aromas of dark chocolate, mocha, plum with caramel lift. Sweet spice and cacao nib. Although serious Shiraz black fruits show the layers are extended with earth and vanilla. The tannins are firm but fine, with a full weight and texture carrying liquorice, black spice and some juniper. Full with intense flavours, the wine carries

• French & American oak
• Dark chocolate
• Vanilla & caramel
• Firm, fine tannins

Inky purple, Deep and dark with bright hues. Aromas of dark chocolate, mocha, plum with caramel lift. Sweet spice and cacao nib. Although serious Shiraz black fruits show the layers are extended with earth and vanilla. The tannins are firm but fine, with a full weight and texture carrying liquorice, black spice and some juniper. Full with intense flavours, the wine carries through for an intensely long finish. 

The Grant Burge Wines Filsell vineyard of near century old vines is considered one of the best vineyards in the Barossa Valley, and consistently produces fruit of incredible intensity and concentration. Planted in 1920, the Filsell vineyard also produces some of the fruit for the highly acclaimed Meshach Shiraz, making the Filsell Shiraz a sought-after younger brother to loyal followers.

The 2019 vintage was one of the driest we have experienced. Below average winter rainfall, coupled with a dry spring and summer resulted in naturally lower yields across the vineyards. These conditions resulted in rich and concentrated wines, although low in quantity.

Fermented in stainless-steel and concrete open fermenters with header boards. Temperatures were allowed to reach 28°C. Minimal pump overs were performed on the concrete open fermenters while pump overs on the stainless steel fermenters were performed four times-a-day, with reduced pump overs towards the end of fermentation. Gentle pressing was performed by a combination of basket and bag press. Post fermentation the wine was matured for eighteen months in a combination of hogsheads and puncheons. 35% was matured in new oak, both French and American. The balance was matured in a combination of one, two and three year-old French oak.