20 YO Tawny wins Trophy for Best Fortified Wine of Show

Also at the same show on Friday 5th July 2013, our 10 Year Old Tawny won Gold and our Aged Tawny won Bronze.  This further supports our fortified wines are some of the best in the world.

Results of the show:-


20 YO Tawny

  • The CSG Print Services Trophy for the Best Gold Medal winning Sweet Red Dessert Tawny of Show in Classes 47 to 50 and 77 to 80.
  • The Thomas Trophy for Best Fortified Wine of Show


20 YO Tawny

10 YO Tawny


2009 Corryton Burge

2004 Helene


2012 Summers Chardonnay

2012 East Argyle Pinot Gris

2011 Cameron Vale Cabernet Sauvignon

Aged Tawny

Grant Burge Wines 2010 Filsell “World’s Greatest Shiraz”

3rd June 2013

A super-premium Barossa Shiraz sourced from 90 year old vines was named the best Shiraz in the World over the weekend.
The Grant Burge Wines 2010 Filsell Shiraz, took the honours at Winestate Magazine’s World’s Greatest Shiraz Challenge VIII, beating over 700 international Shirazes from France, South Africa, New Zealand and every major region in Australia.
“I couldn’t be prouder of our Filsell Shiraz,” Grant Burge said today as he celebrated in the Barossa. “From vintage to vintage it just keeps on winning.
“We’ve now won 5 major trophies, 22 gold medals and 47 silver medals since Filsell’s release in 1992.”
Grant attributed its success to the unique Barossa vineyard which gives the wine its name.
“The Filsell Vineyard has a unique place in the history of the Barossa Valley and Grant Burge Wines,” he said. The vines are over 90 years old and make up one of the largest patches of historical varietal fruit in the Barossa.
“This is a very special piece of Barossa history: an old vineyard, planted in the traditional style, and still bearing exceptional quality fruit. It is one of the few significant survivors of the vine pull scheme of the early 1980s and it crams character into each berry.”
He described the 2010 Filsell Shiraz as having incredible depth of colour and a “rare purity of fruit” in the bouquet.
“The 2010 vintage was a great year and it has all of those ripe blackberry and blackcurrant aromas infused with rich vanilla and milk chocolate notes,” Grant said. “The palate is beautifully weighted, with optimal balance between concentrated fruit flavours, sweet spices, tannins and acidity.”
All wines entered in the Winestate Magazine World’s Greatest Shiraz Challenge VIII, were blind tasted by an experienced panel of MW’s and winemakers. The official results will be published in the September edition of Winestate Magazine.

Super Shiraz Rivals Mighty Grange – John Jens April 2013

Meshach gets better. A matter of  Style.

The 2008 vintage of Meshach, Grant Burge’s most famous and most expensive premium Barossa shiraz each year, is one of their great wines of any type.

This is so even though it is of a more refined style than any of its predecessors and over time it will prove to be superior to all others, even those from the greatest Barossa vintages.  Why?  The great Meshachs of the past were idiosyncratically and wonderfully Barossa shiraz but this is of a restrained, long and sophisticated international style.

Many years ago, WineState, then Australia’s only significant national wine magazine, published a several-page article explaining why the Burge Meshach would be “the new Grange”.  It was an era in which Austrlia’s best shiraz were more obviously and robustly oaked.  Grant Burge is adamant that the Meshach style has not changed.  He admits that he has refined the vineyard and grap selection methods and that the resulting superior fruit also benefits from newer winery technology.  He adds that the oak selection today is far superior to that of the past.

On reflection I can agree with this.  But no matter how much Grant wants to play down the ongoing shiraz evolvement at his 400,00 case (and proudly) Barossa Valley winery, the resulting changes in the wines are significant.

The 2008 Meshach is softly fragrant.  The palate too is soft, restrained, gentle and long.  The fruit density and quality is that of marvellous old-vine material.  The tannin textures are seamless and the finish and aftertaste superb.

While the fruit quality is exquisite, the red winemaking at this winery has never been so good.  This Meshach’s oak is a wonderfully sympathetic match for the fruit.  The tasting notes on this wine indicate such freshness, restraint and elegance along with enormous fruit length and the carefully selected oak, that this could not be a Meshach.  But a look at the bottle says it is – and this will be regarded as both a great and a definitive vintage.  18.8 points.


Off Topic – The Adelaide Review

Off Topic and on the record, as we let South Australian identities talk about whatever they want… except their day job. This month Barossa Valley winemaker Grant Burge talks about his hobby and passion: the farm. “My father obviously was in the wine business,” Burge begins. “We had a little company called Wilsford Winery at Lyndoch, so there was no question that my wine side is from my father’s (Burge) side. Not many people realise that my mother, her name was Nancy Arthur and she came from Booleroo Centre, and the Arthurs have just as long a history in South Australia, in fact slightly longer, than the Burges. They settled near Riverton. In the 1870s they moved to Booleroo Centre and there’s quite a number of Arthurs there with big land holdings. So they were mixed farmers and graziers.

“As a young lad I always wanted to be a winemaker but I was always keen on the land, both viticulture and broadacre. When I first started out with my father and mother back in the 70s we bought some land with the idea of planting a small vineyard. My mother said, ‘you can’t leave all that other land to go to waste. We’ve got to buy some sheep’. I started off with 70 or 80 sheep and ever since that time, ever since 1971 or something, I’ve had a flock of sheep. Everything I do, I take fairly passionately. I love the agriculture side of things. Over the years we’ve always done a bit of cropping and have now built up to a flock of 5000 sheep. A few years ago I had another property with 8000 sheep and 300 head of cattle but the wine industry turned and I needed a bit of cash for the winery, so I sold a bit of land.”

It was reported that once upon a time Burge was thinking of quitting the wine business to concentrate on farming.

“That’s not quite true. Yes, I was going to buy a big farm up at Burra. I was about to sign up and then I really had a think… at the time there was a little bit of turmoil. Mildara had bought us out at Krondorf [Wines] and our family business, my father and uncle wanted to retire. There were three ways to go: hang in there with Mildara, buy out the family business or go and do something totally different, which was buy a farm. But then Helen [Burge, his wife] and I decided to get out of Mildara, as it was at the time, it became Mildara Blass. I decided to get out of that and start Grant Burge Wines [in 1988]. When that decision was made this farm was substantial, it wasn’t going to just be a hobby on weekends. In fact I would have had to have a manager and everything. We thought, ‘what are we, winemakers or graziers?’ We thought we’d better stick to our profession, which was winemaking.

“We let all that go and concentrated on Grant Burge Wines, the wine business. But as every block of land around here has come up for sale – luckily in 100, 150 acre or sometimes 300 acre parcels – around us I’ve bought them and built this into quite a big farm here on my back door.”

Burge takes two weeks annual leave for the shearing season (October), a community and family event, which involves his wife, Helen, who cooks for the shearers, wool classers and wool pressers, as well as Burge’s farmers.

“Socially I found it incredibly rewarding because I was dealing with a farming community which was totally different to the wine industry. So it was just another group of people that I got to know. Helen cooked for them, which they loved and they used to spread the word about Helen. Of course all the other graziers would complain because Helen used to spoil the shearers rotten. She set the bar too high. We all became friends and we all have a great time.”

Grant Burge, the internationally renowned winemaker, is as content at home on his Barossa farm as he is travelling the world.

“I’m a bit of a diverse character in the sense that I’m just as comfortable on the motorbike in my jeans as I am in a suit.”