In this offer, you’ll receive four bottles of Grant Burge Filsell Barossa Valley Shiraz 2018 and two bottles of Grant Burge Meshach Barossa Shiraz 2013.
The Grant Burge story has a history dating back to 1865 when Meshach Grant made his first wine. The first Meshach, made in his honour, was the 1988 and this inky deep, powerhouse Barossa Shiraz made from century-old vines is now ranked amongst Australia's greatest reds having won numerous trophies over the years and ranked Outstanding in the latest Langton's Classification. And the Filsell is no slouch either; made from vines planted in the 1920s, a proportion of the fruit from this vineyard always ends up being included in the final blend of the Meshach!
Both are made using a basket press so as to not over-extract the fruit and are matured in a combination of new and older French and American oak. The style is opulent, textured and with silky tannins and with our offer you end up getting a one of the Meshachs on the house!
This has a deep chocolate thread to the nose with a blackcurrant and blackberry core, as well as cedar, forest wood and herbs. The palate is sleek, intense and boldly expressive with big, fleshy ripe blackcurrants and red berries, wrapped in vanilla oak. Bold finish with long, chocolate and plum flavors.
92 points, JamesSuckling.com (September 2020)
It offers a wealth of fruit and oak flavour and it’s delivered in svelte, smooth style. It’s curled with a pretty serious amount of tannin too. Bloody monumental is the executive summary. It tastes of burnt plums, earth, rusted tin, blackberries, toast, vanilla cream and caramel. It lays it all down and then ties it all up. Time is definitely on its side; it’s more-or-less a forever wine.
95 points, The Wine Front (November 2019)
60+yo vines, hand-picked, open-fermented with 12% whole bunches, 88% crushed/destemmed, 9 days on skins, matured in 68% French oak, 32% American (52% new) for 19 months. A full-bodied shiraz; the tannins are banging on the war drums, so have plenty of protein at hand. Gold medal Barossa Valley Wine Show '18.
95 points, Wine Companion (February 2019)
Deep, dark and youthful red colour with the good tint of purple, the bouquet toasty-oaky, rich and ripe, with some charred barrel and barbecued meat overtones. It's very full-bodied and firm in the mouth, with lashings of tannins, firmed up by liberal oak, the texture firm and the aftertaste long. The tannins seem a little on the oaky side. A big, bold, oaky shiraz that could repay further cellaring.
93 points, The Real Review (December 2019)
Barossa Valley Wine Show 2016
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.