Winery: Grant Burge
Region: Barossa Valley
Variety: Grenache (50%), Shiraz (35%), Mourvèdre (15%)
Vintage: 2008
Your Wine Guy says:
The fruit for this wine is 100% Barossa, handpicked from old, dry grown vines. The youngest of these vines is 50 years old, while the oldest is well over 120 years old. The Holy Trinity is styled on the great wines from the Southern Rhône region in France which are based on Grenache, Shiraz and Mourvèdre, and is perfectly suited for the climate and winemaking techniques of the Barossa Valley.
Aromas of ripe red berries, spice, hints of cedar greet the nose along with hints of violets and sweet ripe strawberries. The palate is generous and full with pronounced ripe plums and red berry fruit flavours, and spices. A juicy mouthfeel and silky tannins, the wine finishes long with intense fruit flavour.
95 Points YWG Drink to 2016+
Critics say:
“Principally made from grapes ex 100-year-old vines in various parts of the Valley, and showing no signs of overripe fruit; indeed, the texture and structure are admirably firm, promising a long life ahead and the continuation of development and complexity.”
94 Points Drink to 2018 James Halliday Wine Companion
The winemaker says:
Colour: Brick red in colour.
Nose: Exhibits a complex array of aromas including red cherries, cinnamon spice, cedar, new leather and hints of dried herbs. Aromas of ripe red berries and dense spice are also present.
Palate: These aromas flow seamlessly onto the palate. The palate is generous and full with flavours of vibrant cherries and dried currants, with complimentary florals and spice. A juicy mouthfeel and silky tannins, the wine finishes with intense fruit leaving you wanting more. The Holy Trinity displays an intensity, texture and structure that make it an extremely well balanced wine, one which will continue to age beautifully with careful cellaring for the next 10 years or more. The Holy Trinity Grenache Shiraz Mourvèdre with its layering of flavours is well suited to game meats, such as duck with Chinese greens and roasted venison. - Grant Burge
Winery Information:
“As one might expect, this very experienced industry veteran makes consistently good, full- flavoured and smooth wines based on the pick of the crop of his extensive vineyard holdings”- James Halliday
Grant Burge is a fifth-generation Barossa Vigneron. Throughout his career, Grant has been one of the most respected and innovative forces in the Australian wine industry. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855, when noted tailor John Burge immigrated to the Barossa from Hillcot, near Pewsey in Wiltshire, England with his wife Eliza and their two sons. With help from his sons Meshach and Henry, John’s farm flourished with wheat, sheep and viticulture. His eldest son Meshach continued the farming tradition and was a prominent community leader. He married Emma in the early 1900s and they had eight children. First-born Percival established the Wilsford Winery in 1916, beginning the Burge winemaking tradition. Percival had two sons, Noel and Colin, and Colin and his wife Nancy had one son, Grant. Following in the footsteps of his father and forefathers before him, Grant now carries the winemaking tradition into the 21st century.
Grant Burge Wines was formed in 1988 by Grant and his wife Helen, and is located in the heart of the Barossa Valley on the banks of Jacobs Creek and is still proudly family owned. Continuing the family tradition, Grant and Helen have now brought the sixth generation into the fold. Eldest son Toby is the company’s Vineyard Manager, upholding the premium quality and consistency of fruit produced from the vineyards. Trent, the youngest, has been part of the hardworking cellar team at the Illaparra Winery since vintage 2006. All three children share Grant and Helen’s vision to continue this long family tradition of bringing exceptional wines to the world. – Grant Burge Wines
“I am a romantic, and I have a real sense of my family history, of my father and grandfather, and what they achieved.” Grant Burge |