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    $155.00

Icon Wines | Meshach Shiraz

Grant's award winning highly respected and sought after flagship wines. As with all good things stock is limited and often sold out.

wine notes

2010 Meshach Shiraz

The Fruit:

The fruit for this iconic wine is handpicked from near century old vines. Smaller parcels are also sourced from even older premium vines in the Barossa to add further complexity to the wine. There is a portion that comes from younger vines in different sub regions in the Barossa that have amazing flavour and colour profiles. The aged vines produce fruit with tremendous concentration and intensity that make Meshach powerful, yet beautifully balanced. After the dry vintages of 2007, 2008 and 2009, 2010 was a welcome relief with good winter rains and a mild summer allowing even ripening and retention of natural acidity as well as the development of concentrated flavours. The wines already released from this vintage have proven outstanding, and we believe the 2010 Meshach will follow suit.

The Winemaking:

Winemaking using such special old grapes is kept very simple. After crushing the wines remain in the fermenters for between 6 to 9 days, depending on the extraction required. Most of the wine for Meshach is basket pressed and then fermented in open and static fermenters. The tanks are pumped over 3 times a day with the pump over times reduced from 30 mins to 15 mins as fermentation progresses. After pressing, the wine is allowed to settle for 24 hours prior to filling in new French (20%) and American (40%) oak barrels with the balance predominantly one and two year old American and French oak. All of the wine completes malolactic fermentation in barrel. Meshach spends a minimum of 18 months in oak prior to bottling. It is un-fined and only passes through a coarse cartridge filter prior to bottling.

comments

2010 Meshach Shiraz

The Comments:

The 2010 Meshach is inky red/black in colour with vibrant purple hues. It has great intensity and depth which is typical of Meshach. The aroma is truly distinctive, with rich dark chocolate, berry coulis, leather and cinnamon. The palate is textural with powerful fruit flavours and silky soft tannins providing a rich mouthful of wine. The balanced tannins perfectly complement the influential fruit characters. The flavours mirror the complex set of aromas, toffee and spice with a big berry hit. A truly distinctive Meshach from an outstanding vintage will ensure this wine is still drinking well with the best Australia has to offer well into the next decade.

awards and reviews

2010 Meshach Shiraz

THE AWARDS & REVIEWS:

  • 2013 Meshach Shiraz
    • Bronze | 2015 Royal Adelaide Wine Show
    • Bronze | 2015 Hobart Wine Show
    • Bronze | 2015 Melbourne Wine Show
  • 2012 Meshach Shiraz
    • Bronze | 2015 Hobart Wine Show
    • Silver | 2015 Decanter Asia World Wine Awards
  • 2011 Meshach Shiraz
    • Gold – 2012 Royal Queensland Wine Show
    • Bronze | 2014 Royal Melbourne Wine Awards
  • 2010 Meshach Shiraz
    • Trophy – 2012 Perth Wine Show
    • Gold – 2012 Royal Queensland Wine Show
    • Silver – 2012 Hobart Wine Show
    • Silver | 2013 Perth Royal Wine Show
    • Silver – 2012 Adelaide Wine Show
    • Bronze – 2012 Royal Melbourne Wine Show
    • Bronze | 2015 Royal Adelaide Wine Show
    • Bronze | 2014 Sydney Royal Wine Show
    • Bronze – 2013 Sydney Royal Wine Show
    • Bronze – 2012 Hong Kong International Wine and Spirit Competition Awards
    • Bronze – 2011 Royal Queensland Wine Show
    • Bronze | 2015 Hong Kong International Wine and Spirit Competition
    • Silver | 2015 Decanter Asia World Wine Awards
  • 2009 Meshach Shiraz
    • Gold | 2014 Wine Showcase Magazine
      Wine Showcase MagazineWine Showcase Magazine
    • Gold | 2014 Sydney International Wine competition
    • Silver | 2015 New York International World Wine and Spirit Competition
    • Silver – 2013 Sydney Royal Wine Show
    • Silver – 2010 Royal Melbourne Wine Show
    • Silver – 2010 Royal Queensland Wine Show
    • Bronze – 2012 Royal Melbourne Wine Show
    • Bronze – 2012 Perth Wine Show
    • Bronze – 2012 Sydney Royal Wine Show
    • Bronze – 2011 Hobart Wine Show
    • Silver | 2016 International Wine Challenge
    • Silver | 2015 International Wine Challenge
    • Bronze | 2015 Decanter Asia World Wine Awards
    • 93 Points | National Liquor News | Jun 2015
      National Liquor NewsNational Liquor News

      A lovely medium aged Shiraz. Well integrated oak and dark fruity character with soft tannins.

    • Max Crus | Dec 2014
      Max CrusDaily Examiner (Grafton)

      Now we’re talking serious again and it’s hard to go past the Barossa when you’re looking for something big and impressive as a gift, specially one with such impressive packaging. 9.5/10.

    • 94 Points | Mike Frost | Nov 2014
      Mike FrostCourier Mail, Brisbane

      A few years in the bottle has helped integrate the rich dark berry fruit, chocolate and licorice with the toasty oak in this Barossa red sourced from vines approaching a century old. It’s complex and concentrated and really needs another five years in bottle but you could try it now with roast beef or aged hard cheese.

    • 95 Points | Mike Bennie | Nov 2014
      Mike BennieWine Business Magazine

      A wine of muscular flex in the glass, rippling with the dark fruits, nougat oak and molten choc expression expected of Meshach. While plump and full in the mouth, there's outstanding balance and carry of richness. Vintage 2009 has given this brooding red a power and presence.

    • 5.5 Stars | John Lewis | Oct 2014
      John LewisNewcastle Herald

      The early Meshach wines were rather brutish but they have evolved and this 19th vintage is a wine of grace and power. It is 14.5 per cent alcohol and inky purple. It sends scents of plum pudding and rosemary coursing up the nostrils and profound blackcurrant flavour rolls on to the front of the palate. Plum, dark chocolate, mocha coffee and spice fruit characters meld with nutty oak on the middle palate and minty tannins feature at the finish. It is available on admin@grantburgewines.com.au, on (08) 8563 3700 and in fine wine stores. The flagship Meshach wines are named in honour of Grant Burge’s great-grandfather, Meshach William Burge – a central figure in the family Barossa wine saga. He came with his family from England in 1854, aged 11, and died in 1942, at 99.

    • 5 Stars | 2015 Australian Wine Vintages
  • 2008 Meshach Shiraz
    • 98 Points | Tony Keys
      Tony Keysthebarefootreview.com.au, Apr 2013

      One cannot help but be overpowered with the intensity of this wine. Recalling previous vintages, I often commented on the oak, but not with this vintage. The oak is doing what it should - sitting in the background and supporting. I'm lost for words because I don't want to go into overdrive. I haven't tasted the 2008 Penfolds Grange but I should think this would give it a challenge. $180 is a lot of money but this has a very long life ahead and it's a wine with global standing of which all Australians can be proud.

    • 96+ Points – Lisa Perrotti-Brown
      Lisa Perrotti-BrownWine Advocate, USA, Feb 2013

      Deep garnet-purple in color, the 2008 Shiraz Meshach shows off a very spicy nose redolent of sandalwood, black olives and dried berries with fruit cake, black licorice and potpourri scents. Full-bodied, it is rich and very spicy with some oak poking through, a crisp acid line and medium-firm, velvety tannins to frame the long finish.

    • 96 Points | Campbell Mattinson
      Campbell MattinsonThe Winefront, Apr 2013

      Malty vanillian oak sits separate from the fruit at present but it's just starting to seap down into the wine. The signs are good. Urgent, insistent tannin pulls dense, toasty, blackberried fruit along. This is an inky, toasty, bourbon-like wine. The tannin is big yet filigreed; Grange-esque. There's a sense of magnificence to this wine.

    • 95 Points | James Halliday | Aug 2013
      James Halliday2014 Wine Companion

      Full crimson-purple; from the estate's 85-year-old Filsell Vineyard, the wine matured for two years in new American and French oak hogsheads, and a further two years in the cellar prior to release. Picked before the heatwave, it is an incredibly rich and plush shiraz, with black fruits, oak and dark chocolate all competing for attention. Will surely outlive its cork, hence a shorter drink-to date.

    • 95 Points | Mike Bennie
      Mike BennieWBM, Australia, Jun 2013

      In current vogue this kind of wine is kicked for its lack of filigree and subtlety, but there’s no denying that the mesh of inky, impenetrable concentration, lashings of powerful oak, formidable depth of flavour and layers of tannin, spice and dark fruit make for a compelling, glorious example of the style.

    • 95 Points | Tyson Stelzer
      Tyson StelzerWBM, National, Jun 2013

      In current vogue this kind of wine is kicked for its lack of filigree and subtlety, but there's no denying that the mesh of inky, imprenetrable concentration, lashings of powerful oak, formidable depth of flavour and layers of tannin spice and dark fruit make for a compelling, glorious example of the style.

    • 95 Points | Stuart Robinson
      Stuart Robinsonthevinsomniac.com, Mar 2013

      Dense, rich, plummy with a hint of liquorice in there. Oak shows itself, the power of the fruit holding it, working with it. It's powerful, concentrated and in the mouth a fair gobful of spice builds toward the back palate. Exemplary length, lasting some good 50-60 seconds. Infanticide to even approach now.

    • 91 Points | Huon Hooke
      Huon HookeJun 2013

      Deep, dark, dense red/purple colour. Thick and viscous in the glass. It smells very oaky! Toasty barrels, chocolate and vanilla. Dense, thick, chewy palate with lashings of drying, oaky tannins that hold sway throughout the palate. Very full-bodied.

    • 18.8/20 | John Jens
      John JensSuper Shiraz rivals meet Grange. Western Suburbs Weekly, WA, Apr 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 time. 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 Australians 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 Australia'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 grape 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 400,000 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.

    • Gold | 2013 Sydney International Wine Competition

      Judges' comments: Adrian Atkinson - A deep inky black colour. Signs of development. A lifted spicy plum nose with some earthy characters. Quite textural. The palate is quite sweet on the finish with some interesting characters. Brent Marris - A lovely big fruit lift and a hint of volatile acidity. Integrated oak. Sweets fruit on the mid palate. Round and solid when tasted with the venison. Very rich and rip and balanced. A great match. The wine definitely improved in conjunction with the food. Marian Jansen - Berry, plum, cassis and some tarry aromas and flavours. A powerful Shiraz with some oregano and green peppercorn notes. The fruit sings with the food. Xenia Irwin MW - Showing some development to the eye. A full bodied style. A little sour red berry fruit. A touch lean for the weight. Broad and very good length with the alcohol in fine balance. The food enriches the style. Wilfred Wong - A black colour. Cassis grap aroma. Concentrated aromas. Full bodied. High impact on the palate. Grippy flavours. A hot aftertaste and a chewy finish. Warren Gibson - Woody ripe and aged with slight aldehyde and dried fruit. The tannins are a little unresolved. Coconut and wood flavours dominate with the dish but a good balance of flavours. Tom Hogan - Dark ruby in appearance with a medium ruby rim. The nose definitely was a little developed and showing some earth and meat. Quite savoury.

    • Gold | 2014 Decanter World Wine Awards

      Pronounced aromas of plums and damsons mingle with dark chocolate and Bloody Mary spices. The palate is full-bodied, showing plenty of rich, velvety fruit with liquorice notes, and a long finish.

    • Gold – 2012 Adelaide Wine Show
    • Gold – 2011 Adelaide Wine Show
    • Gold – 2010 Royal Queensland Wine Show
    • Silver | 2015 Japan Wine Challenge
      Japan Wine Challenge
    • Silver | 2014 Decanter Asia Wine Awards
    • Silver | 2013 Great Australian Shiraz Challenge
    • Silver – 2013 International Wine Challenge UK
    • Silver – 2012 Decanter Asia Wine Awards
    • Silver – 2010 Adelaide Wine Show
    • Bronze – 2011 Royal Queensland Wine Show
    • Other (5 Stars) | John Lewis
      John LewisTop Shelf, Newcastle Herald NSW, Jun 2013

      Grant Burge rates this as one of the best Meshach vintages, ranking with the acclaimed 2002 and 2006 wines. With a relatively modest 14.5 percent alcohol, it is a wine of marvellous balance and fruit intensity. There are inky purple hues in the glass and lush scents of cassis and violets come through on the nose. Powerful, ripe plum flavour rolls on to the front of the palate and elements of blackcurrant, dried cranberries, caramel chocolate and liquorice integrate with nutty oak on the middle palate. Pepperminty tannins feature at the finish. Drink with braised Waygu beef with potato mash, slow-cooked onions and parsley butter.

    • Mike Burnett
      Mike BurnettVintage, Launcestion Exaiminer Tas, Jun 2013

      Meshach's outstanding history has seen it move into the elite bracket of Australian wines. The 2008 edition will assist in maintaining that reputation. It has lifted berry characters on the nose that flow onto a rich and full palate. Its fruit power mingles with oak and spices. There is the tannin grip that marks past Meshach's, which helps build to a lengthy and satisfying finish. It is a serious wine for serious collectors and one that those in that category should have in their cellars, where it's track record suggests it will still be giving in 20 years.

    • Matthew Jukes
      Matthew Jukes100 Best Australian Wines 2013

      With an insanely pungent nose of black fruit, smouldering furnaces and molten pitch, this is a massive wine and one which should require you to ditch your Riedel and purchase a large be-jewelled pewter goblet. 2008 Meshach is a beast with dusty, mouth-coating tannins which detonate on your tongue. It’s the wine I have been waiting for because the impossibly ripe 2008 fruit has filled this warhorse wine out and it balances the oak and grime beautifully. If you like big reds you will prostrate yourself wailing for a sip of this spectacular, pagan concoction

    • Chris Shannahan
      Chris ShannahanWine of the Week, Canberra Times, May 2013

      Burge's flagship red, Meshach, stands as one of the very best of the inky deep Barossa style. It's big, beautifully balance wine, saturated with ripe varietal flavour and cut through with soft fruit and oak tannins. Built for long-term cellaring.

    • benandwine.com, Apr 2013
      benandwine.com, Apr 2013

      This wine is as concentrated as it is complex. It paints your mouth with about 4 coats of Barossa elixir and then cleans itself up with fresh acidity, ready for another sip. I tasted this with some fatty lamb chops, and the wine, a style I don’t often have, was incredibly pleasing. For me, these styles are a little like the uber dessert you save up for with a few jogs around the park, they command a sense of luxury and they don’t come cheaply. That price is about $120+ dollars. If you have the money and like big red wine, this deserves to be on your list. If you are a Grange customer, this would almost rate as quaffing wine, given the price hike of the 2008 release. I really like it. It has a deep savoury complexity, barrel spice, mocha and secondary fruit character that makes it all the more interesting. As a young wine, I fear it would end me, and the release of it as a 5 year old is perfect timing. This is by no means at the end of its life, it has just learned to walk, but does so with gusto. I can’t tell if it has garrigue herbs, or it’s the roast rosemary potatoes in the oven, and to be honest I don’t really care. This wine offers beautiful integration, complexity and concentration and yet still manages to be delicate. As delicate as such a goliath can be. It reminds me of Pavarotti; immense presence, a bohemoth, yet he could deliver such grace. Ok, so that might be a stretch too far for many of you, but that’s my take on it. If you have the cash, well worth it. If you don’t, find someone who does.

  • 2006 Meshach Shiraz
    • 96+ Points | Lisa Perrotti-Brown MW
      Lisa Perrotti-Brown MWeRobertParker.com Feb 2012

      Very deep garnet-purple coloured, the 2006 Meshach is still a little mute with a core of dark plum preserves and blackberries and hints of chocolate, hung meat, damp earth and cloves. The full bodied palate is still tightly knit with a solid structure of medium to firm very finely grained tannins and racy acid supporting the dense, muscular fruit, finishing long. It still needs time to open and marry and should drink best 2014 to 2024+.

      Tasting three vintages of Grant Burge’s flagship wine, Meshach, with him in Autumn 2011, he told me a bit more about the background of the wine. It’s named after his grandfather: “I was looking for a name that had something to do with longevity. My grandfather lived for 99 years and 9 months.” The wine has always been made entirely from old vine Barossa Shiraz, predominately coming from the Filsell vineyard planted in the 1920s. “When we started first making the wine in 1988 it was a 100% American oak. But then we thought the oak was too sweet. Since 1998 we use 20% French oak and 80% American. We made the change in 1998.

    • 96+ Points – Parker Points

      Young

    • 96 Points | James Halliday
      James HallidayAustralian Wine Companion 2012

      Good colour retention, as it should be; a very classy combination of a top vintage, high-quality fruit, and practised winemaking; blackberry, plum, liquorice and cedar are synergistically fused on the long, medium to full-bodied palate. The cork quality is good, and may allow the wine to complete its journey.

    • 96 Points – Tim White
      Tim WhiteThe Australian Financial Review, 10 June 2011

      But the Meshach was stunning, among the finest I've tasted, as it should be at $155.

    • 96 Points – Top 100 Wines "Shiraz, Cabernet & other red varieties" - Herald Sun, November 2011
      Top 100 Wines "Shiraz, Cabernet & other red varieties" - Herald Sun, November 2011

      This wine has grown in stature over the past decade. It's naturally alive style vibrant with lifted fruit aromas, and exciting bursts of raspberry and red currant flavours backed by an oak derived spiciness rather than overt woodiness. Intense and deep shiraz of the highest order.

    • 95 Points – Gary Walsh
      Gary WalshThe Wine Front, February 2012

      We seem to have a dearth of Meshach reviews on The Wine Front. Not sure why. Last vintage I tasted was the 1991, sometime around 2003 or 2004 I’d guess.
      Toasted coconut oak, black fruit, mint and dark cherry – ample and deep. It’s full bodied with a big spread of supple powder fine tannin, and while big and black, offers a certain juicy freshness. Highlights of coal and aniseed come through on the finish. There’s the barest slip of warmth here, but with such generosity and richness, you barely notice. Premium Barossa goodness delivered in a traditional style. No problem enjoying this as a young wine either.

    • 94 Points – Ben McPhee-Sigurdson
      Ben McPhee-Sigurdsonwww.wineacess.ca - Canada, November 2011

      The Meshach takes its name from Grant's great-grandfather, and is worthy of carrying on his name in spades. White pepper, vanilla, spice, cherry, graphite and blueberry aromas defy the more typical notion of Barossa reds as dark and fruit driven - there's way more complexity here. It's a full bodied, silky red, with cherry, white pepper, caramel and savoury notes rolling out almost perfectly on the palate. Medium, chewy tannins suggest there's still 8 to 10 years of aging potential. This wine is made from vines that are nearly 100 years old.

    • 9.2/10 points – Max Crus
      Max CrusDaily Examiner NSW, Northern Star NSW, May 2011

      Top of the tree for the big 'G', you should see the box it comes in, very Grange. Lovely gear but could do with another year….

    • Gold – 2007 Royal Melbourne Wine Show
    • Gold – 2011 Decanter World Wine Awards
    • Gold – 2008 Hobart International Wine Show
    • Gold – 2008 Royal Adelaide Wine Show
    • Gold – 2008 Royal Queensland Wine Show
    • Silver – 2011 International Wine & Spirits Competition
    • Bronze – 2009 Royal Sydney Wine Show
    • Bronze – 2010 Royal Sydney Wine Show
    • Bronze – 2007 Brisbane Wine Show
    • Bronze – 2012 International Wine Challenge
    • Bronze – 2011 Hong Kong International Wine & Spirits Comp
    • Bronze – 2011 International Wine Challenge UK
    • Bronze – 2009 Canberra Wine Show
    • Bronze – 2008 Canberra Regional Wine Show
    • Bronze – 2008 Perth Royal Wine Show
    • Bronze – 2008 Royal Melbourne Wine Show
    • Other (Commended) – 2012 Decanter World Wine Awards
    • Other (5 Stars) – Rob Geddes
      Rob GeddesAustralian Wine Vintages Gold Book, 2012

      With some of the neighbours getting very expensive, this concentrated bold fleshy southern Barossa (mainly Lyndoch) shiraz is good value, looks glorious and will run the distance.

    • Other (5 Stars) – Tony Love
      Tony LoveCourier Mail QLD, Daily Telegraph NSW, Advertiser SA, Sunday Times WA, May 2011

      A wine that has grown in stature in the past decade. This is so vibrant and naturally alive with lifted fuit aromas, skin and flesh, and a huge burst of a raspberry and redcurrant flavour, blacked by oak spices rather than woodiness, with intense, deeply interesting shiraz character of the highest order.

    • Other (4 Stars) – Chris Shanahan
      Chris ShanahanCanberra Times, ACT, Jun 2011

      Grant Burge's Meshach tells the traditional Barossa Valley shiraz story. Sourced from old vines, mainly at the southern end of the valley, it's partially barrel fermented and matured for 22 months in American (85 percent) and French Oak, 70 percent of it new. While that makes a dark and potent wine initially, at five years, Meshach is blossoming with its wonderfully complex aromas, deep, sweet-fruited palate and layers of soft tannins. It's big, for sure, but over time, it'll become increasingly refined and elegant.

    • Merrill Witt
      Merrill Wittcellarit.com.au Apr 2012

      Let's start with a few highlights: Released after only three years of bottle age! Made from near 100 year old vines from the acclaimed Filsell vineyard in the Barossa Valley! Aged for 22 months in American oak and French oak - 70 percent new! Few wines in Australia, let alone the world, can match the pedigree of the Grant Burge Meshach Shiraz. First released in 1988, the Meshach is truly one of Australia's icon wines. It's elegant, beautifully structured wine that is designed to be aged and enjoyed with food. James Halliday scored the most recent 2006 vintage 96 points. Here's his review "Good colour retention, as it should be; a very classy combination of a top vintage, high quality fruit, and practised winemaking; blackberry, plum, liquorice and cedar are synergistically fused on the long, medium-to-full-bodied palate. The cork quality is good, and may allow the wine to complete its journey."
      The signature style of the Meshach is very much representative of the winemaking philosophy of its maker, Grant Burge. A fifth-generation Barossa vigneron with more than 40 years of winemaking experience under his belt, Burge is a great believer in creating wines with enough structure, depth and complexity to age for a long time. In an interesting video interview with Langton's Andrew Caillard, Burge explained that the Meshach is at is best in its second decade. By then the 'in your face' flavours and characters of the incredibly concentrated fruit from the old vines have softened. The wine becomes a bit lighter in body and develops complex savoury aromas and characters, which serve to balance the sweetness of the old vine fruit without diminishing its vibrancy. Grant Burge is an example of a very successful family-owned business. The winery owns close to 400 hectares of vineyards across the Barossa and Eden Valley including the famous Filsell vineyard, which was planted in the 1920's. If you're a fan of this wine, you may be interested to know that you can apply to join The Meshach Club. Membership is limited and benefits include a guaranteed pre-release allocation of Meshach per year.

    • Alex Berry
      Alex BerryShepparton News, VIC Apr 2011

      The very cornerstone of Grant Burge's cellar, the Meshach is impressive on all fronts. This wine accompanied the seventh and final course in the Meshach dinner, a selection of cheeses with red win paste. It certainly did not disappoint - it's a powerful and serious wine note for the light hearted. Only the finest premium Barossa Shiraz is eligible to be put in the bottle. The wine is not released until it is more than five years old, which makes a statement in itself about the longevity of the wine. This is an absolute blockbuster.

    • Decanter World Wine Awards, May 2011
      Decanter World Wine Awards, May 2011

      Top 10 Syrah/Shiraz

    • Winestate | October 2011
      Winestate - October 2011

      Sweet oak nose and palate with minty peppery fruit, fine tannins and high acidity

  • 2005 Meshach Shiraz
    • 96 Points – James Halliday
      James HallidayAustralian Wine Companion 2011 Edition

      Deep crimson-purple; at this stage the wine is full-bodied, compact and thickly textured, the flavours deep and layered in black fruit spectrum; the abundant tannins and oak are in perfect balance with the fruit, and a recent vertical tasting put beyond doubt the great future this wine has. Once past its tenth birthday (cork permitting) it will reach its plateau of supple perfection that will last at least another decade.

    • 96 Points – James Halliday
      James HallidayThe Weekend Australian - May 2010

      Evolution of a classic - James Halliday states "Burge's belief that the optimum age for Meshach is between 10 to 15 years is conservative" .

      Here is the full article http://www.grantburgewines.com.au/news/James%20Halliday%20Weekend%20Australian%20May%202010.pdf

    • 96 Points | James Halliday
      James Halliday

      Deep crimson-purple; at this stage the wine is full-bodied, compact and thickly textured, the flavours deep and layered in a black fruit spectrum; the abundant tannins and oak are in perfect balance with the fruit, and a recent vertical tasting put beyond doubt the great future this wine has. Once past its tenth birthday (cork permitting) it will reach its plateau of supple perfection that will last at least another decade.

    • 95 Points – Tony Love
      Tony LoveAdelaide Advertiser, Sunday Times, Herald Sun, Daily Telegraph April 2010

      In Tony Love's article - which appeared in several major newspapers he quizzes those close to the source...- Can a bottle of wine be worth hundreds of dollars?

      Read the article for the answer... click on this link http://www.grantburgewines.com.au/news/05%20Meshach%20Advertiser%20Tony%20Love%20Apr%2010.pdf

      Tony rates the Meshach above the Grange at 95 points.

    • 93 Points – Lisa Perrotti-Brown MW
      Lisa Perrotti-Brown MWWine Advocate, USA, Dec 2010

      Grant Burge’s 2005 Meshach Shiraz casts a very deep garnet colour and has an evolving nose of mulberries, dried cherries, tobacco, espresso, dried leaves and spices. The opulently fruited, full bodied palate provides layers of clove, cumin and cinnamon flavours amongst the dried fruits with high acid and firm chewy tannins to support, finishing long. Drinking nicely now, it should cellar to 2021+.

    • 93 Points – Parker Points

      Early

    • 91 Points | Wine Enthusiast | November 2007
      Wine Enthusiast - November 2007

      As might be experience from a wine not to be released until 2010, this is showing little development or complexity at this stage. What it does have is bountiful raspberry and blueberry fruit and lashings of vanilla, caramel and cedar. Should be a good one down the road.

    • Gold – 2007 Brisbane Wine Show
    • Gold – 2010 Sydney International Wine Comp
    • Gold – 2008 Royal Queensland Wine Show
    • Silver – 2009 Perth Royal Wine Show
    • Silver – 2007 Canberra Wine Show
    • Silver – 2006 Royal Melbourne Wine Show
    • Silver – 2006 Royal Queensland Wine Show
    • Silver – 2009 Perth Royal Wine Show
    • Silver – 2008 Canberra Regional Wine Show
    • Bronze – 2010 Royal Sydney Wine Show
    • Bronze – 2007 Adelaide Wine Show
    • Bronze – 2007 Royal Melbourne Wine Show
    • Bronze – 2006 Royal Melbourne Wine Show
    • Bronze – 2007 Perth Wine Show
    • Bronze – 2009 Royal Queensland Wine Show
    • Bronze – 2008 Perth Royal Wine Show
    • Bronze – 2008 Royal Adelaide Wine Show
    • Bronze – 2008 Royal Melbourne Wine Show
    • Bronze – 2007 Hobart Wine Show
    • Other (5 Stars) | Newcastle Herald - April 2010
      Newcastle Herald - April 2010

      As with the 2004 version, this 2005 Meshach manages to combine a degree of elegance with the trademark Barossa Valley shiraz power. The wine is dark garnet and the nose brings forth aromas of plum pudding, tar and potpourri.
      Rich, ripe blackcurrant flavour rolls onto the front of the palate and lush blood plum, mocha coffee and dark chocolate fruit characters meld with savoury oak on the middle palate. Persistent fruit elements and dusty tannins combine at the finish.

      Drink with: braised venison shanks, rack of lamb loin with beetroot relish or rib of beef with béarnaise sauce.

    • Adelaide Advertiser | Over the Top of 100 Top wines. November 2010
      Adelaide Advertiser - Over the Top of 100 Top wines. November 2010

      Beautifully stylish shiraz with subtle peppery spice alongside intense berry fruit which maintains its brightness and fleshy juiciness carried by cleverly balanced tannins. Drinkable now and for two decades.

    • Australian Gourmet Traveller Wine - November 2010
      Australian Gourmet Traveller Wine - November 2010

      Meshach Shiraz, named after Grant Burge's great-grandfather, has played no small part in the ascendancy of the Barossa shiraz vernacular. The fruit is sourced predominantly from the near-century old Filsell vineyard planted on deep alluvial soils near Lyndoch. The wine is vinified in headed-down open fermenters and is drained and pressed into mostly new American oak hogsheads to complete fermentation. Maturation takes place in the same American and French oak for a period of around 22 months. Meshach is a generous Barossa style with a ripe, dense palate packed with fruit, chocolaty tannins and supported by malty, roasted chestnut new oak. Although it's rich and concentrated, it possesses lovely freshness and vinosity. It develops beautiful choco-berry, paneforte characters with age. Top vintages 2006, 2005, 2004, 2002, 1999, 1998, 1996, 1991, 1990.

    • Chris Shanahan
      Chris ShanahanTop Drops Canberra Times August 2010

      Meshach, looking young at five years, is beautifully proportioned, seductive and silky textured. It's bound to become even finer over time, ultimately emerging as powerful but elegant.

    • Greg Duncan Powell
      Greg Duncan PowellDecember 2010

      The 2005 model is one of the best Meshachs yet. It comes from a Barossa vineyard about to celebrate its 100th birthday and has been impeccably made. It will drink wonderfully for another 10-15 years if kept in a good cellar.

    • Huon Hooke
      Huon HookeGourmet Traveller August 2010

      This is a very good Meshach vintage with lots of savoury characters, and barrel-aged effect rather than overt oakiness, plus a dark-chocolate/mocha taste. The palate has loads of extract and is deep, savoury and long.

    • Huon Hooke
      Huon HookeSydney Morning Herald - Mar 2010

      After reviewing previous vintages of Meshach, Huon said…

      "The best wines - 2004, 1994, 1998, 1990 and 2005 - are all terrific. They're worth the premium price and fully live up to expectations."

    • Illawarra Mercury | April 2010
      Illawarra Mercury - April 2010

      One of Australia's iconic reds and yet another triumph for the master Barossa Valley winemaker Grant Burge.

      Seductive and sexy, powerful and poised, layers of red and black fruit, integrated spice and chocolate characters, beautiful oak and silky tannins, Drink with Kangaroo fillets but its pedigree will see it still drinking perfectly in 20 or more years time.

    • Jeff Collerson
      Jeff CollersonDaily Telegraph May 2010

      "… Burge's answer to Grange: Meshach Shiraz"

    • John Fordham
      John FordhamSunday Telegraph March 2010

      Again, vines dating back to 1890 have allowed the master vigneron to craft an exceptional Meshach that easily qualifies as a member of the Barossa's super-premium shiraz club alongside leaders Penfolds Grange and Henschke Hill of Grace. The good news is Meshach is only one-quarter the price!

    • Louise Radman
      Louise RadmanAdelaide Advertiser May 2010

      The latest release of this Barossa big-hitter exhibits astounding concentration and aromatic lift with deep-sea depths. Inky black raspberry, tarry wood-smoke and polished leather on a sumptuous palate.
      Match with cured and smoked meats, venison and red wine reduction.

    • Mike Burnett
      Mike BurnettLaunceston Examiner May 2010

      They say it is tough at the top… As a wine writer (and collector) who has been fortunate to taste most of the Meshach releases, the 2005 vintage seems to roll up those years of refinement into a single package..

      Click here to review the full article http://www.grantburgewines.com.au/news/Mike%20Burnett%20Launceston%20Examiner%20May%202010.pdf

    • National Liquor News April 2010
      National Liquor News April 2010

      GRANT BURGE WINES received two distinguished Blue Gold awards for its super premium Icon wines - the 2005 Meshach Shiraz and 2006 Shadrach Cabernet - at the 2010 Sydney International Wine Competition.

      Attributing the success to his determination to produce more elegant wines, Grant Burge said he was delighted with the result "There was a tendency in the 1990s to produce Barossa red wines that delivered very powerful up front fruit supported by obvious American Oak and probably a bit too much alcohol in some o f the warmer years," Burge said. "We've worked really hard in both the vineyard and he winery since the 2000 vintage to change that. The goal has been to make a flagship wine that can be enjoyed now for its elegance, as a complement to subtle dishes, but it will still have the structure and intensity in ten years time to match the heartiest meal"

    • Rob Ingram
      Rob IngramCountry Style July 2010

      Test of Time… Taking the long view, Rob Ingram looks at the slow rise of an ultra-premium Barossa Shiraz - Meshach….

      Top Tipple: 2005 Grant Burge Meshach Shiraz, about $145:-
      A benchmark statement of the power of Barossa shiraz. Impressive depth, intensity and harmony with touches of milk chocolate, raspberries and toasted marshmallow. Finishes with an aftertaste of savoury spices and soft tannins. Move over Chesty Bond, lamingtons and Phar Lap, we've got a new top-shelf icon.

      Here is the link for the full article
      http://www.grantburgewines.com.au/news/Rob%20Ingram%20Country%20Style%2005%20Meshach%20July%202010.pdf

    • Selector | April 2010
      Selector - April 2010

      …the 2005 vintage will again attract a flurry of interest from collectors and following recent releases it is expected to sell out within months. It will appeal to the collector for its fine ageing potential

    • WBM | April 2010
      WBM - April 2010

      The new 2005 Meshach has been launched to key consumers and media at a series of events around Australia. Now in it's sixteenth vintage, the wine has been through a lengthy process of evolution and refinement.

      … at the time the 2005 vintage wasn't celebrated as much as 2004. It was a textbook year with a long slow Indian summer and so there were no extremes to complain about. But those cool Autumn evenings always create long-living wines with elegant structures. I think collectors of the Meshach will be delighted.

      … however the winery isn't planning to let that much of it reach the shelves in the first place. Membership of the exclusive Meshach Club, which was started last year, is strictly limited and already over half full. Membership to the consumer direct-mail based club guarantees a six-bottle pre-release of the flagship wine, and includes quarterly deliveries of premium wines as well as 15% off cellar door prices…….

    • Winestate Magazine - October 2010
      Winestate Magazine - October 2010

      Hot, 'blocky' number with succulent, ripe, spicy plum fruit developing earthy complexity.

    • www.firstpress.com.au, March 2010
      www.firstpress.com.au, March 2010

      Summary of Judge's comments - Sydney International Wine Show: tasted with lamb pithiviers:-

      "Nice savoury integration of the food and wine, with the berry fruit really coming to the forefront. The sweet pastry complemented the creaminess of the oak to a nice finish" Peter Marks MW, California

      "A very ripe, juicy Shiraz. Sweet, black cherries and ripe cassis. It added a nice sweetness to the dish." Tony Allen, United Kingdom

    • John Lewis
      John LewisNewcastle Herald Apr 10

      Meshach still a great name in wine. John Lewis tells the story of Meshach and rates the 2005 Meshach as the best he has ever tasted. For the full article click on this link http://www.grantburgewines.com.au/news/John%20Lewis%20Meshach%20Story%20Newcastle%20Herald%20Apr%2010.pdf

  • 2004 Meshach Shiraz
    • 95 Points – James Halliday
      James Halliday2010 Australian Wine Companion

      Deeply coloured and brightly fruited; a big wine with dense fruit, mocha and blackberry, and a lively splash of attractive red fruits; the palate is dense , yet there is a suppleness that provides a fine and focused finish.

    • 94 Points | Stuart Robinson
      Stuart Robinsonthevinsomniac.com, Mar 2013

      Still yielding a good deal of primary fruit character, a testament to the fruit's quality. Elegant, finesse - settled into itself a little - opening up. Still shows that drying tannin character, cassis/ black fruits and pepper present. Finish shows chalky tannin, pepper and is rich and mouth filling.

    • 94 Points – Mike Frost
      Mike FrostMay 2009

      Keeper. intense plum and berry fruit with chocolate, mint and toasty oak, finishing with fine firm tannins. You could try it now with roast beef but it'll live for more than 10 years in bottle

    • 92 Points – Wine & Spirits USA
      Wine & Spirits USA

      Champion of Value.

    • Gold – 2007 Brisbane Wine Show
    • Silver – 2006 Adelaide Wine Show
    • Silver – 2009 Decanter World Wine Awards
    • Silver – 2009 International Wine Challenge
    • Silver – 2008 Hobart International Wine Show
    • Bronze – 2007 Royal Melbourne Wine Show
    • Bronze – 2006 Royal Queensland Wine Show
    • Bronze – 2005 Brisbane Wine Show
    • Bronze – 2005 Royal Melbourne Wine Show
    • Bronze – 2009 Royal Adelaide Wine Show
    • Bronze – 2009 Royal Sydney Wine Show
    • Bronze – 2007 Barossa Wine Show
    • Bronze – 2007 Hobart Wine Show
    • Other (5 Stars) – Newcastle Herald, Apr 2009
      Newcastle Herald, Apr 2009

      Power and finesse combine in this expensive, but immensely rewarding red from Grant Burge. The wine is bright crimson with purple depth, and scents of fruitcake and cinnamon waft up the nostrils. Lush, velvet-smooth black plum flavour rolls onto the front of the palate and dark chocolate, malt, mocca coffee and spice fruit characters integrate with nutty oak on the middle palate. Lingering sweet fruit and soft earthy tannins combine at the finish. It would be great with chicken cassoulet, veal fillet with prosciutto and onion confit, rack oflam with Bordelaise sauce.

    • John Fordham
      John FordhamMarch 2009

      BURGE/TAYLOR ON CRICKET AND WINE. All Grant Burge wanted to do was talk cricket. And all former Test skipper Mark Taylor focused on was quizzing the high-profile Barossa Valley winemaker on his latest flagship reds.

      Burge and Taylor joined this scribbler at the Woollahra Hotel’s Bistro Moncur to put the 2004 Grant Burge Meshach Shiraz ($130), 2006 Shadrach Cabernet Sauvignon and 2004 Abednego Shiraz-Mourvedre-Grenache (both $60) to the test.

      For cricket tragic Burge, picking the Nine Network commentator’s brain on the future of Australian cricket, was deeply informative and satisfying. Barossa aficionado Taylor, on the other hand, was in awe of Burge’s ability to fashion a trio of extraordinary reds.

      “Meshach rivals the best shiraz coming out of the Barossa,” was Taylor’s verdict on Burge’s trump card shiraz. After running his palate over the other reds he observed “Shadrach has tons of power and elegance and Abednego is a splendidly blended red with attitude”.

      Taylor, along with other members of Nine’s commentary team, struck up an association with Burge a few years ago on the eve of the Adelaide Test. It’s since become an annual ritual.

      When Burge released his first Meshach in 1988 it sold for around $24. He quickly discovered it was attracting almost triple that at auction. Although it’s now crept to $130 a bottle, this still makes it a steal considering its superstar quality. While new releases of Penfolds Grange and Henschke Hill of Grace command outlays in excess of $400 a bottle, it’s difficult to see how they’re that far superior to the likes of Meshach and, say, Jim Barry’s Armagh.

      Although cabernet sauvignon falls well behind shiraz in the Barossa’s pecking order, Burge‘s Shadrach has established itself as a proven performer. The 2006 version, built around the elegance and finesse of Eden Valley fruit, is a true bell ringer. Abednego perfectly marries the influences of three poles-apart varieties, producing a harmonious red that’s amazingly rich and complex. (Disclaimer: Mark Taylor is managed by the writer)

    • Kerry Skinner
      Kerry SkinnerIllawarra Mercury, NSW, Apr 2009

      Matured for 22 months in oak and a further 3 years in the bottle it's a wine of great finesse and beauty. From the Barossa's famous Filsell vineyard, opulant and superbly made with lickings of red berry and plum fruit on the nose and palate, integrated chocolate and minty characters, lovely oak and fine, silk tannins.

  • 2003 Meshach Shiraz
    • 93 Points – Jay Miller
      Jay MillerWine Advocate, USA, Feb 2009

      The flagship 2003 Meshach comes from the oldest portion of the Filsell Vineyard with vine age close to 100 years. It was aged for 20 months in French and American oak and given another 30 months in bottle prior to release. It offers up aromas of cedar, spice box, truffle, blueberry, and blackberry. On the palate it has plenty of succulent fruit, enough structure to evolve for several more years, and excellent balance. This tasty, complex Shiraz will be at its best from 2010 to 2018.

    • 93 Points – Jeremy Oliver
      Jeremy Oliver2009 Australian Wine Annual

      A traditional, richer and riper Barossa shiraz whose slightly jammy and raised expression of blackberries, sweet plums, briar and raspberries is sumptuously supported by a sweet, smoky measure of vanilla, chocolate and mocha oak. It's firm, but fine-grained, long and robust, with deeply concentrated fruit and spicy oak underpinned by a drying, powdery astringency.

    • 93 Points | Harvey Steiman
      Harvey Steiman -Wine Spectator Sep 2007

      A big Shiraz with a flair for elegance, offering a crisp texture against a fleshy veneer of fine tannins, with a lively core of blackberry, cherry and minty, creamy notes on the long finish.

    • 93 Points – Parker Points

      Early

    • 90 Points – James Halliday
      James Halliday2009 Australian Wine Companion

      Has managed to largely surmount the challenges of the very difficult vintage, with good colour and an abundance of quality American and French oak helping the cause.

    • 9.2/10 – Max Crus
      Max CrusMorning Bulletin, QLD, Aug 2008

      The smell from the decanter was powerful and St. Patrick was happy to use it as his glass.

    • Gold – 2008 Macquarie Bank Royal Sydney Wine Show
    • Gold – 2005 Hobart Wine Show
    • Gold – 2005 Brisbane Wine Show
    • Gold – 2005 Canberra Wine Show
    • Gold – 2008 International Wine Challenge
    • Silver – 2006 Hobart Wine Show
    • Silver – 2006 Adelaide Wine Show
    • Silver – 2006 Royal Melbourne Wine Show
    • Silver – 2006 Burswood Perth Royal Wine Show
    • Silver – 2005 Royal Melbourne Wine Show
    • Silver – 2006 Macquarie Bank Sydney Royal Wine Show
    • Silver – 2008 Decanter World Wine Awards
    • Silver – 2007 Hobart Wine Show
    • Silver – 2004 Brisbane Wine Show
    • Bronze – 2005 Barossa Wine Show
    • Bronze – 2007 Royal Melbourne Wine Show
    • Bronze – 2007 Perth Wine Show
    • Bronze – 2006 Royal Queensland Wine Show
    • Bronze – 2005 Burswood Perth Royal Wine Show
    • Bronze – 2004 Royal Melbourne Wine Show
    • Bronze – 2007 Barossa Wine Show
    • Other (5 Stars) – John Lewis
      John LewisNewcastle Herald, 7th May 2008

      Top of the Table. Grant Burge Wines is celebrating its 20th Anniversary this year and has released its Meshach Shiraz and Shadrach Cabernet Sauvignon reds together.
      The Meshach gets its name from Grant Burge's great grandfather, Barossa Valley pioneer Meshach William Burge and is his standard-bearer wine.
      This 2003 is an absolute clinker, dark garnet-hued, it has rich fruitcake and leather scents. Concentrated ripe blood plum flavour rolls onto the front of the palate and blackcurrant, molasses and mixed peel fruit characters integrate with nutty oak on the middle palate. Smooth minty tannins feature at the finish.
      It would be ideal with rack of lamb with Bordelaise sauce, red curry barbequed duck or braised beef cheeks in red wine sauce with potato dumplings and mushrooms.

    • Other (4 Stars) – Graeme Phillips
      Graeme PhillipsSunday Tasmanian, 18th May 2008

      Fruit of the Vine. This is big, bold, sweet, old-vine Barossa shiraz in spades, rich and layered, chocolaty, fruit-cakey and spicy, a wine that, although better balanced than many, shouldn't be touched for at least 10 to 15 years when the wine, on past experience, will have morphed into a fabulous drop.

    • Illawarra Mercury, May 2008
      Illawarra Mercury, May 2008

      What better way to celebrate 20 years of operation then with the release of your flagship red. Matured for 22 months in oak and three years in bottle, it’s a Barossa blockbuster, intense and powerful with berry and plum fruit on the nose and palate and fine, supple tannins.

    • Liquor Watch May 2008
      Liquor Watch May 2008

      Two Classic Reds In celebration of the 20th year for Grant Burge Wines, the annual release of their two-flagship reds have been staged together. The Meshach and the Shadrach are both champions that have envious show records. The 2003 Meshach Shiraz has an intense nose with aromas of white pepper; rich plums as well as hints of sage and thyme. The 2005 Shadrach Cabernet Sauvignon is the epitome of Cabernet excellence due to its intense complexity of red berry fruits and blackcurrant overlay.

  • 2002 Meshach Shiraz
    • Trophy – 2007 Sydney International Wine Competition
    • 96 Points – James Halliday
      James Halliday2009 Australian Wine Companion

      A glorious expression of a cool vintage shiraz with small berries and a long growing season; blackberry, spice and liquorice, with fine, lingering tannins. Predominantly American oak for two years' maturation; 85+ year old vines. Multi-trophy Winner
      OUTSTANDING

    • 95 Points – Jeremy Oliver
      Jeremy Oliver2008 Australian Wine Annual

      An elegant Meshach but no shrinking violet either. Very intense and assertively oaked with dark plums,
      ...backed by toasty aromas of vanilla, coconut ice, cedar and cigar-tones, its also perfumed and floral. ..It finishes long and savoury with lingering suggestions of liquorice, cloves and minerals….

    • 94+ Points | Lisa Perrotti-Brown MW
      Lisa Perrotti-Brown MWeRobertParker.com Feb 2012

      Very deep garnet-purple coloured with a touch of brick, 2002 Meshach still appears youthful on the nose with notes of blackberry and blueberry preserves plus underlying earth, liquorice, game and Indian spice notes. Very crisp and taut on the full bodied palate, it has firm fine tannins, great flavour concentration and a long finish with some coffee and liquorice notes coming through. It’s good to drink now, though it has a long life ahead and should cellar to 2023+.

      Tasting three vintages of Grant Burge’s flagship wine, Meshach, with him in Autumn 2011, he told me a bit more about the background of the wine. It’s named after his grandfather: “I was looking for a name that had something to do with longevity. My grandfather lived for 99 years and 9 months.” The wine has always been made entirely from old vine Barossa Shiraz, predominately coming from the Filsell vineyard planted in the 1920s. “When we started first making the wine in 1988 it was a 100% American oak. But then we thought the oak was too sweet. Since 1998 we use 20% French oak and 80% American. We made the change in 1998.

    • 94+ Points – Parker Points

      Early

    • 94 Points – Harvey Steiman
      Harvey SteimanWine Spectator May 2006

      Highly Recommended. Ripe and gooey, dense with delicious cherry pie, blackberry and liquorice flavours that persist through a long, glorious finish. Has depth and presence. A real candidate for triumph after long-term cellaring. Best after 2011

    • 93 Points – Jay Miller
      Jay MillerWine Advocate-November 2007

      The 2002 Shiraz “Meshach” is the flagship of the winery. The fruit is from the oldest portion of the Filsell vineyard with vine age close to 100 years. It was aged in French and American oak for 20 months and given another 30 months of bottle age prior to release. It delivers a splendid bouquet of smoky oak, scorched earth, pencil lead, violets, bacon, and blueberry. It has outstanding depth, complexity, and gobs of flavour. It has enough structure to evolve for several years but can be enjoyed now.

    • 93 Points – Wine Spectator Insider USA- July 2007
      Wine Spectator Insider USA- July 2007

      A big Shiraz with a flair for elegance, offering a crisp texture against a fleshy veneer of fine tannins, with a lively core of blackberry, cherry and minty, creamy notes on the long finish.

    • 92 Points – Stephen Tanzer's International Wine Cellar July/ August 2007
      Stephen Tanzer's International Wine Cellar July/ August 2007

      Ruby-red. Intensely perfumed nose features ripe cherry, blackberry and cassis accented by sexy vanillin oak and violet. Deep, rich and suave, with jammy dark berry and plum flavours, youthful tannins and pronounced notes of oak spice. But this is more harmonious than the 2001 I tasted last year. Finishes sweet, juicy and very long.

    • 90 Points | Wine Enthusiast |November 2007
      Wine Enthusiast -November 2007

      This is the current release of the Grant Burge’s Meshach, which is typically held back for additional bottle age– the already bottled 2005 will be released in 2010. It displays extraordinary complexity in its scents of tea, coffee, spice, marinated beef, but the primary focus remains on its elegant blackberry fruit.

    • Gold – 2007 Sydney International Wine Competition
    • Gold – 2005 Burswood Perth Royal Wine Show
    • Gold – 2005 Canberra Wine Show
    • Gold – 2004 Canberra Wine Show
    • Silver – 2007 Royal Melbourne Wine Show
    • Silver – 2005 Royal Melbourne Wine Show
    • Silver – 2004 Adelaide Wine Show
    • Silver – 2004 Royal Melbourne Wine Show
    • Silver – 2004 Perth Royal Wine Show
    • Silver – 2003 Royal Melbourne Wine Show
    • Bronze – 2004 Barossa Wine Show
    • Bronze – 2006 Hobart Wine Show
    • Bronze – 2004 Hobart Wine Show
    • Bronze – 2006 Royal Melbourne Wine Show
    • Bronze – 2004 Brisbane Wine Show
    • Bronze – 2006 Macquarie Bank Sydney Royal Wine Show
    • Bronze – 2005 Barossa Wine Show
    • Bronze – 2007 Barossa Wine Show
    • Bronze – 2007 International Wine Challenge
    • Bronze – 2003 Royal Queensland Show
    • Max Crus
      Max CrusJuly 2010

      The price is of biblical proportions making it a magnet for magnates at posh restaurants and frankly if I had that much dough I'd be attracted too

    • Border Mail- June 2007
      Border Mail- June 2007

      How do you look upon a $100 wine with anything but reverence? That it is from the widely heralded "best vintage ever" and always was nice wine anyway is just icing on the junket.

    • Chris Shanahan
      Chris ShanahanSunday Canberra Times April 2007

      Grant Burge's Flagship red comes from several southern Barossa vineyards-including a section of Grant's Filsell vineyard, planted in the 1920s. Although finessed in recent years- partly through the use of finer French oak in conjunction with more assertive American oak-it remains an extraordinarily concentrated red, built for the long haul. It's certainly earned its stripes amongst the country's elite wines, even if a writer opinion currently favours cooler climate styles. At the release tasting Burge previewed his sensational Shadrach Cabernet Sauvignon 2005- a blend from Corryton Park in the Eden Valley and the Barossa floor. It's a sensational wine due for release in a few years.

    • Graeme Phillips
      Graeme PhillipsHobart Mercury-April 2007

      Man with a Mission. '… We were in the Barossa Valley as Burge's guests for the release of his 2002 Meshach Shiraz ($100). With Meshach, Burge says he wanted to create a wine with true regional expression that has richness, concentration and depth and the ability to live for 20-25 years.
      As a line-up of Meshachs from 1990-2005 showed he's certainly achieved that. Of the wines, the 2002 was one of the better and more elegant ones with a wonderful perfume of violets and richly saturated with black plums, chocolate and spice, beautifully balanced around its 13.8 per cent alcohol.
      However, my pick, by a long shot was the 1991(14pc alcohol) a wine of pure, mature elegance and pleasure, an absolute beauty….'

    • Jeff Collerson
      Jeff CollersonDaily Telegraph- July 2007

      TOP DROP. This is elegant, almost European-style red, one that's richly full-bodied but shows great finesse. Barossa legend Burge never makes more than 2000 (6 bottle) cases of this, his flagship wines, less than a third of the production of Penfolds Grange. More than 80 per cent of Meshach fruit is off the famous Filsell vineyard, planted in the 1920s. A great special occasion red.

    • Ken Gargett
      Ken GargettCourier Mail-May 2007

      Toasts of the Time. '… For the record, the 2002 Meshach is tight, youthful, full of coffee bean, mocha and spice notes mixed with blackberry, chocolate ands a hint of animal hide adding to the complexity. Seamless , layered, long and concentrated, it has oodles of potential. In a blind tasting incorporating a number of other Barossa '02s, it was the preferred wine…'
      The reality is that very few of us will have many opportunities to try these wines, quantities and price conspiring against us. My view has always been if a winery is making brilliant wines at the highest level then there is every chance they are doing good things throughout the range. Burge covers greater ground, right down to the excellent value Barossa Vines collection. It is always worth trying the mid-range The Holy Trinity (a GSM blend) and the Filsell Shiraz…'

    • Kerry Skinner
      Kerry SkinnerIllawarra Mercury, Drop of the Week, April 2007

      Grant Burge Meshach Shiraz $100. Barossa Winemaker Grant Burge reckons this is the best wine he has ever produced. Only time will tell, but he may well be right. Named after his great grandfather Meshach, it picked up the trophy for best medium-bodied dry red at the 2007 Sydney International Wine Competition. Big, bold and beautiful; it shows intense, rick black berry, plum and spices on the nose that flow onto the palate, integrated vanillan oak characters and silky tannins. Drink it with kangaroo fillet or cellar for up to 20 years.

    • Mike Burnett
      Mike BurnettLaunceston Examiner- April 2007

      Meshach standing up over the long haul '…Meshach can now be fittingly be mentioned in the same sentence as Penfolds Grange, Hill of Grace, The Armagh when talking about Australia's shiraz elite. That has been the case for a few vintages now, and there is no pretence that this is the first time it has been raised in wine writings. After tasting a line-up of Meshachs at Grant Burge's Cellars in the Barossa Valley, there is little doubt here that the label is deserving of that status…'

    • Paddy Kendler
      Paddy KendlerHerald Sun-April 2007

      What determines a wine's price? '… Grant Burge has just released his delectable Meshach 2002 Shiraz at $100. Is it only one fifth of the wine that Grange is?
      From a pure drinking angle, if I had a spare $500, I'd buy five Meshachs rather than on Grange. If I was an investor I may well buy the Grange, though having recently sampled a range of Meshachs from 1990 onwards, they are also looking like valuable collectables….'

    • Sunday Telegraph- April 2007
      Sunday Telegraph- April 2007

      Good as it gets in the Barossa.
      In order to generate hype, winemakers often burst into print with a "best wine I've ever made" proclamation. But when someone of the of the standing of the Barossa Valley's Grant Burge delivers such a pronouncement, it's time to sit up and take notice.
      The Barossa's largest independent grape-grower reckons he's definitely discovered the Holy Grail with his 2002 Meshach, a booming shiraz that's only release after a five-year maturation. "That vintage was about as good as it gets in the Barossa" Burge reports. Twenty years ago, he set his sights on creating a Barossa shiraz with true regional expression in honour of his great- grandfather Meshach Burge. This he has certainly done with his richly flavoured, refined and beautifully balanced 2002 Meshach.

    • Tim White
      Tim WhiteAustralian Financial Review April 2007

      A Shiraz well worth the wait…
      '…To launch the 2002 Meshach, Burge and his winemaker Craig Stansborough held a retrospective tasting that proved fascinating and surprising. The quality was astounding. While quite different stylistically and at different points in their evolution it was hard to separate the '91, '95, and '98. The 2002 (Meshach) is a seriously smart effort for quite a peculiar late, cool vintage. The '04 and '05 were sensational and benefited greatly from a subtle change in the Meshach oak regime…'

    • Tony Love
      Tony LoveAdelaide Advertiser- June 2007

      Making Memories…Grant Burge harvests he vines of his youth to give a distinctive flavour to his wines.
      '…The latest 2002 release, at $100, has garnered a lot of interest from the famed Barossa vintage, already winning the trophy for the best medium-bodied dry red at this year's Sydney International Wine Competition. It's all sexy mint and rich, ripe berry fruit with supple tannins and underlying oak- the kind of wine you want to see grow and grow over the years. Its balance and structure is arguably the best yet, and shows familiar characters to the much lauded 1999. After such a beauty, many might deny a place on the mantle for the yet to be released 2003, a far less renowned vintage. Don’t be fooled; mark in your diary that it's going to be very impressive with massive concentration…'

  • 2001 Meshach Shiraz
    • 95 Points – James Halliday
      James HallidayWine Companion 2006

      Skilful winemaking; a fusion of sweet black fruits and oak; fine tannins, balance and length; great finesse.

    • 94 Points | Stuart Robinson
      Stuart Robinsonthevinsomniac.com, Mar 2013

      Included to show where the youth of the '08 may go, if the buyer has the patience to cellar well. Leathery, dried earth - beautiful savoury qualities. Elegant and balanced, still some florals and a little dried herb present. Menthol and a little choc-mint present too. Still struck me as fresh. Life ahead of it - demonstrating the true value of cellaring.

    • 94 Points – Harvey Steiman
      Harvey SteimanEditor at large, Wine Spectator USA Jan 2006 & May 2006

      Made from vines in Burge’s Filsell Vineyard that are nearly 100 years old, this is one of Barossa’s gems. In this warm vintage it’s ripe and gooey, dense with delicious cherry pie, blackberry and liquorice flavours that persist through a long, glorious finish. Has depth and presence, a real candidate for triumph after long-term
      cellaring.

    • 92 Points – Wine Enthusiast. February 2006
      Wine Enthusiast. February 2006

      Gorgeous on the nose: clove, tree bark, black pepper and fruit that is still hibernating. On the palate, it's sexy and layered, with meat accents to the plum fruit and silky texture that rails on through the long, nut-laden finish. Nice now, but it's still young.

    • Gold – 2005 Hobart Wine Show
    • Silver – 2006 International Wine & Spirit Competition
    • Silver – 2004 Hobart Wine Show
    • Silver – 2003 Hobart Wine Show
    • Silver – 2004 Perth Royal Wine Show
    • Silver – 2004 Royal Melbourne Wine Show
    • Silver – 2004 Royal Sydney Wine Show
    • Silver – 2003 Canberra Wine Show
    • Silver – 2003 Perth Royal Wine Show
    • Silver – 2006 International Wine Challenge London
    • Silver – 2004 Burswood Perth Royal Wine Show
    • Silver – 2003 Barossa Wine Show
    • Silver – 2003 Royal Queensland Show
    • Bronze – 2003 Adelaide Wine Show
    • Bronze – 2004 Adelaide Wine Show
    • Bronze – 2003 Royal Melbourne Wine Show
    • Bronze – 2004 Brisbane Wine Show
    • Bronze – 2006 Barossa Wine Show
    • Bronze – 2005 Barossa Wine Show
    • Bronze – 2004 Barossa Wine Show
    • Bronze – 2006 Decanter World Wine Awards
    • Bronze – 2006 Winpac Hong Kong Wine Challenge
    • Bronze – 2005 Decanter World Wine Awards
    • Other (Grand Prix D'Excellence Collection of the Year) – 2006 Hamburger Wein Salon

      Grand Prix D’Exellence as “Collection of the Year”

    • Other (4 Stars) – Decanter UK, September 2006
      Decanter UK, September 2006

      Intense, nutty flavour and ripe, woody, oak nuances. Nicely structured on entry, hints of second flavours and soft, creamy finish. Highly recommended

    • Decanter "Splash Out Red". August 2008
      Decanter "Splash Out Red". August 2008

      No introduction is needed for one of the Barossa's superstars. Superb power and concentration with dark, tarry aromas and notes of graphite. A pleasing development adds complexity to the palate, which has a twist of liquorice on the finish.

    • Winestate Magazine January 2007 4.5 star
      Winestate Magazine January 2007 4.5 star

      A huge, chunky, meaty shiraz. Lovely mature oak on the nose gives it a leathery character. The long, firmly textured, tannic palate is overflowing with delicious chocolate and plum fruit flavours.

    • Darryl Thomas
      Darryl ThomasSunday Territorian October 2006

      Rightfully in the fuller bodied dry red wine category, this is essence of Barossa Shiraz. The palate is rich and concentrated with complex flavours of berries, plums and spice, well balanced by vanillin oak. Judged alongside braised oxtail with pommes chateau and yellow beans.

    • Paul Foster
      Paul FosterThe Many Shades of Shiraz, Charter Journal, August 2006

      Another extraordinary wine is the 2001 Meshach from Grant Burge. It's as good as Barossa gets; it’s a muscular marvel of great palate length that growls of blackberry fruit.

    • Sunday Times, Western Australia, May 06
      Sunday Times, Western Australia, May 06

      This Barossa icon has become a more elegant red with classier, better integrated oak. Intense rich, ripe blackberry and plum fruit and smooth, fleshy texture. It will age gracefully.

  • 2000 Meshach Shiraz
    • 92 Points – Wine Spectator. June 2005
      Wine Spectator. June 2005

      Stylish, complex, aromatic and broad, with an earthy tinge that weaves its way through the finish, taking the edge off the ripe blackberry and dark cherry flavours, but it has terrific focus and should develop beautifully with cellaring. Best from 2008-2020

    • 92 Points – James Halliday
      James Hallidaytasted Mar 2004

      Continues the new Meshach style with more emphasis on fruit than oak; supple blackberry with a touch of chocolate; very fine tannins and good length.

    • 91 Points – Wine Enthusiast. August 2005
      Wine Enthusiast. August 2005

      "…offers attractive but restrained plum, cherry and iron-ore aromas and flavours. Smooth tannins have a firm grip on the mid-palate, and follow through to a juicy, lasting finish.

    • Gold – 2003 Royal Sydney Wine Show
    • Silver – 2004 Royal Melbourne Wine Show
    • Silver – 2003 Canberra Wine Show
    • Silver – 2005 Great Australian Shizas Challnege
    • Silver – 2004 Decanter World Wine Awards
    • Silver – 2003 Barossa Wine Show
    • Bronze – 2003 Royal Melbourne Wine Show
    • Bronze – 2004 Brisbane Wine Show
    • Bronze – 2004 Canberra Wine Show
    • Bronze – 2003 Canberra Wine Show
    • Bronze – 2003 Royal Queensland Show
    • Bronze – 2004 Royal Sydney Wine Show
    • Bronze – 2005 Barossa Wine Show
    • Bronze – 2004 Barossa Wine Show
    • Other (5 Stars) – The Herald, December 2004
      The Herald, December 2004

      Lots of oak and brute fruit power were hallmarks of the early Meshachs. This latest version has plenty of Barossa impact, but also a high degree of refinement and complexity. It is dark garnet in the glass and has scents of plum pudding, raisins and cinnamon. Concentrated plum-prune flavour dominates the front of the palate and dark chocolate, mocha coffee and nutmeg fruit characters integrate with coconutty oak on the middle palate. Persistent plum flavours and earthy tannins combine at the finish.

    • Decanter. July 2005
      Decanter. July 2005

      Bold, fresh, plummy aromas, still youthful. Vibrancy of fruit, gripping flavours, great length, gaining some nobility of age, but more to give. Up to five years

    • The Sunday Telegraph, October 2004
      The Sunday Telegraph, October 2004

      It’s easy to see why Barossa Valley heavyweight Grant Burge is doing handstands following the release of his latest flagship shiraz Meshach. A triple gold winner (Barossa, Melbourne and Sydney shows), 2000 Meshach must be close to being Burge’s finest red to date.

  • 1999 Meshach Shiraz
    • Trophy – 2002 Perth Wine Show
    • Trophy – 2002 Perth Wine Show
    • Trophy – 2002 Royal Melbourne Wine Show
    • 98 Points | Lisa Perrotti-Brown MW
      Lisa Perrotti-Brown MWeRobertParker.com Feb 2012

      Deep garnet-brick, the 1999 Meshach has an intense nose of evolved aromas spice and dried berry aromas: sandalwood, cinnamon stick, anise, cloves and fenugreek over dried plums, dried mulberries, prunes and figs with hints of soy and espresso. Concentrated, full bodied and layered in the mouth, it offers a medium-firm level of very fine tannins, enlivening acid and a very long finish. It makes a gorgeous glass right now, though it should continue to cellar to 2020+.

      Tasting three vintages of Grant Burge’s flagship wine, Meshach, with him in Autumn 2011, he told me a bit more about the background of the wine. It’s named after his grandfather: “I was looking for a name that had something to do with longevity. My grandfather lived for 99 years and 9 months.” The wine has always been made entirely from old vine Barossa Shiraz, predominately coming from the Filsell vineyard planted in the 1920s. “When we started first making the wine in 1988 it was a 100% American oak. But then we thought the oak was too sweet. Since 1998 we use 20% French oak and 80% American. We made the change in 1998.

    • 98 Points – Parker Points

      Early

    • 95 Points – James Halliday
      James Hallidaytasted Jul 2003

      Fragrant black fruit aromas; excellent mouthfeel and balance; silky tannins and perfect oak. Fully deserves its multiple trophies and golds.

    • Gold – 2002 Adelaide Wine Show
    • Gold – 2004 Royal Sydney Wine Show
    • Gold – 2002 Perth Wine Show
    • Gold – 2002 Royal Melbourne Wine Show
    • Gold – 2004 Canberra Wine Show
    • Silver – 2003 Perth Royal Wine Show
    • Silver – 2003 Adelaide Wine Show
    • Silver – 2003 Canberra Wine Show
    • Silver – 2004 Barossa Wine Show
    • Bronze – 2003 Hobart Wine Show
    • Bronze – 2004 Adelaide Wine Show
    • Bronze – 2004 Royal Melbourne Wine Show
    • Bronze – 2003 Royal Melbourne Wine Show
    • Bronze – 2003 Royal Sydney Wine Show
    • Bronze – 2003 Barossa Wine Show
    • Illawarra Mercury, 28 May 2003
      Illawarra Mercury, 28 May 2003

      Robust and gutsy, it’s a multi-trophy and gold medal-winning shiraz with intense Barossa fruit flavours on the nose and palate, American oak characters, and terrific tannins. Drink with fillet of beef.

    • Robert Mayne
      Robert MayneThe Canberra Times, May 2003

      Here’s a top-flight South Australian red, this time made from Barossa Shiraz. It’s expensive but putting away a few bottles would be a very good investment, if you store it properly.

    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Inky purple colour. Lifted, lively nose with hints of cherry blossom and anise. Lots of upfront sweet fruit on the palate which follows through onto a fleshy mid palate and gutsy finish. Complex, intense with good balance. Everything is working well here, even though it’s still a baby. An exceptional vintage for shiraz.

    • James Halliday
      James HallidayDecember 2002.

      The 1999 Grant Burge Meshach has had great previous show success, but I have to admit to a degree of surprise at finding out its identity. This is a beautifully balanced, harmonious and elegant wine, continuing the ever-increasing refinement evident in all Grant Burge’s red wines. It was one of my two top pointed wines.

    • OnWine Report December 2002 – January 2003
      OnWine Report December 2002 – January 2003

      Stylish, willowy Barossa shiraz with a lifted, spicy aroma of black pepper, concentrated berry fruits and fine-grained chocolate/mocha oak, with dusty, herbal undertones. Full to medium in weight, it’s very elegant, creamy and slightly sappy, with herbal, fennel-like complexity. Long and silky, it’s superbly balanced and focused around concentrated spicy dark fruit flavours.

  • 1998 Meshach Shiraz
    • 94 Points – James Halliday
      James Hallidaytasted Feb 2002

      Medium red-purple; clean berry fruit and particularly well integrated and balanced oak on the bouquet lead into a medium-bodied palate, with a near-perfect balance between fruit, oak and tannins. Manages to combine elegance and flavour.

    • 92 Points | Wine Enthusiast | November 2007
      Wine Enthusiast - November 2007

      Elegantly combines plenty of spicy , meaty notes with round ripe cherry-berry fruit. Dark Flavours of soy or oyster sauce impart a savoury element, adding a bass note to the finely tunes chorus of flavours. Finishes long and velvety.

    • 91 Points – Ray Jordan
      Ray JordanThe West Australian July 24 2002

      It’s a big and powerful wine with intensely rich and concentrated Barossa fruit. A brooding and massively proportioned wine that takes no prisoners. The beautiful sweet fruit characters are balanced nicely against the oak, with a succulent fleshy character. Keep it for the long haul.

    • Gold – 2005 Canberra Wine Show
    • Gold – 2002 Royal Sydney Wine Show
    • Gold – 2003 Royal Sydney Wine Show
    • Gold – 2000 Canberra Wine Show
    • Gold – 2002 Winpac, Hong Kong Wine Challenge
    • Silver – 2002 Barossa Wine Show
    • Silver – 2001 Perth Royal Wine Show
    • Silver – 2001 Royal Melbourne Wine Show
    • Silver – 2000 Hobart Wine Show
    • Silver – 2001 Royal Sydney Wine Show
    • Silver – 2000 Perth Royal Wine Show
    • Silver – 2001 Barossa Wine Show
    • Silver – 2003 NZ Liquorland International Wine Competition
    • Bronze – 2000 Barossa Wine Show
    • Bronze – 2001 Adelaide Wine Show
    • Bronze – 2000 Adelaide Wine Show
    • Bronze – 2001 Hobart Wine Show 2001
    • Bronze – 2000 Royal Melbourne Wine Show
    • Bronze – 2003 Royal Melbourne Wine Show
    • Bronze – 2002 Adelaide Wine Show
    • Bronze – 2001 Canberra Wine Show
    • Bronze – 1999 Brisbane Wine Show
    • Bronze – 2001 Brisbane Wine Show
    • Other (4.5 Stars) | Ralph Kyte-Powell
      Ralph Kyte-PowellUncorked The Age July 2002

      Grant Burge’s top Barossa shiraz has joined the expensive ranks of the South Australian label’s flagship wines. It’s a powerful red with toasted-coconut, caramel, chocolate, liqueur'ish blackberry and vanilla characters. The palate is substantial, but not too unfriendly, deep, intense and ripe, its fine tannins less assertive than in most Grant Burge wines. Ageing? At least 10 years, but it drinks surprisingly well now, too.

    • Other (4.5 Stars) – Charmian Smith
      Charmian SmithOtago Daily Times May 2002

      Grant Burge Meshach 1998 made principally from 80-year-old bush vines in the Filsell vineyard, is one of the ‘big name’ Australian shirazes which fetch enormous prices. It is complex with concentrated fruit hinting of cherries, and soft, velvety tannins. It has an indefinable savouriness and elegance that the Filsell, a younger wine made from younger vines lacks. It is a collector’s wine- they expect it to be drinking well in 25 years, and with its balance, concentration and structure, I believe it will, if you can afford it and bear to keep it that long.

    • Other (4.5 Stars) – Winestate Magazine May/June 2002
      Winestate Magazine May/June 2002

      A rich generous wine. Spice and oak on nose. Palate has some serious fruit underneath dark chocolaty oak. Nice drying tannins.

    • Other (4 Stars) – Winestate Magazine March/April 2002
      Winestate Magazine March/April 2002

      An elegant style. Sweet, oaky Maraschino/porty bouquet. Lean well-structured palate with long powerful minty fruit.

    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Vibrant purple garnet colour. Coconut oak dominates the nose but will settle down with time. The signature fruit developing nicely after a few swirls, plum jam, bitter cherries, cassis and a hint of marzipan. A well-balanced palate with earthy, concentrated fruit and toasty coffee-bean characters underscored by big, bold tannins and smoky oak.

    • Tim White
      Tim WhiteDecanter Magazine, March 2003

      This has scarcely missed a beat since its inception in 1988. Both the 1996 and 1998 are in my top three wines of the vintage.

    • Bill Thompson
      Bill ThompsonThe Sunday Times March 2002

      Grant Burge reckons his 1998 Meshach is the best red he’s ever made and that’s a mighty big statement. But this is a remarkable wine from a remarkable vintage and will drink through a complete generation.
      The depth, complexity of layered fruit flavours and the fruit-saturated background of oak flavours are sensational. It is a classic keeper, undoubtedly a great investment wine and it’s $100 a bottle. The kids should be so lucky!

    • Graeme Phillips
      Graeme PhillipsThe Sunday Tasmanian July 2002

      This is mainstream Barossa shiraz in spades, and then some. Big, rich, robust, chewable, furry, spicy and sweet with enormous depth and complexity. From the excellent 1998 vintage, Burge says this is the best Meshach he’s made. Certainly they don’t come much bigger or more powerful.

    • Jeff Collerson
      Jeff CollersonThe Daily Telegraph July 2002

      If you enjoy Grange you’ll like this: Grant Burge 19998 Meshach Barossa shiraz. This is the best wine I’ve tasted this year- no contest. Meshach is made only in years when the fruit comes up to the winemaker’s lofty standards. The great 1998 Barossa harvest has resulted in a rip-snorter: combining power and richness with astonishing balance and a silky texture.

    • Jeremy Oliver
      Jeremy OliverOnWine Report April 2002

      Astonishing Barossa shiraz of rare silkiness and style, especially from the 1998 vintage. Its penetrative and unusually floral fragrance of pure cassis, redcurrants and raspberries is complemented by spicy mocha and chocolate oak and a background of bitumen, leather and jam. Laced with exotic spices and musk, the palate is as long as it is velvet-smooth, presenting pure, pristine sour-edged plum and cassis flavour, tightly knit with superbly fine tannins. Wonderful balance, poise and fineness.

    • John Fordham
      John FordhamSunday Herald May 2002

      Barossa Valley kingpin Grant Burge, a man who is extremely proud of his winemaking, is never one to hold back when a very special drop comes along.
      That’s why it comes as no surprise to see him trumpeting his 1998 Meshach, the powerfully crafted shiraz from 80-year-old vines grown on his Filsell vineyard and named after his great-grandfather.
      Burge has been making wine in the Barossa for more than 30 years. In addition to the vineyards he owns, he has long-standing contracts with numerous growers throughout the valley, which ensure a steady stream of quality wine.
      According to Burge, reputed to be the largest independent vineyard owner in the region, 1998 was the best vintage for red wine he’s experienced. Burge believes the Meshach will still be in top drinking condition two decades from now.
      ‘A near-perfect warm to hot summer produced generous crops well above average quality fruit harvested in perfect condition,’ remarked Burge. ‘Put simply, we produced outstanding reds with greater intensity and depth of flavour than we’ve ever achieved before.’
      Considering the quality of the 1998 Meshach- unquestionably one of Australia’s finest shiraz, along with Penfolds Grange, Wynns Michael Shiraz, Jim Barry Armagh and Henschke Hill of Grace- it is well worth every cent of the $100 a bottle it commands.

    • Miles Nolier
      Miles NolierThe Good Wine Guide May 2002

      Some years ago I was involved in a tasting to compare three Shiraz wines from Australia and two from the Hermitage area of France. Among the Australian reds was a Penfolds Grange and a Grant Burge Meshach.
      While the vintages of the wines we tasted now escapes me, the most satisfying for all those involved were the Grange and the Meshach, probably in that order, but there was note much between them.
      Considering Meshach is about one-third the price of Grange, Grant Burge can take pride in what he is achieving from his Barossa vineyards…
      Not only is the 1998 the best Meshach, Grant Burge admits it’s probably the best wine he has ever made.
      ‘I’ve been making wine in the Barossa for well over 30 years, and I’ve never experienced a better vintage than ’98, especially for red wines.
      ‘Given that Meshach is my flagship red and represents the best I can make, I guess I’d have to say that this is the best wine I’ve made so far,’ he said.
      It’s a big wine, with big tannin, huge fruit and great complexity.

    • Robert Mayne
      Robert MayneCanberra Times April 2002

      In the two year or so I’ve been writing this column, I reckon this is just about the best red wine I’ve tasted. Not only is Burge an especially talented and dedicated winemaker, but here he got to work with some of the best Barossa Shiraz fruit from of the truly great vintages, 1998.
      Meshach William Burge was Grant’s great grandfather and one of the first to plant grapes and make wine, near Lyndoch at the mouth of the Barossa Valley.
      Burge says the Meshach wine is a big wine in every sense. “It has big tannin structure, huge fruit and great complexity,” he says, and I agree. “It’s a wine with real guts. When we were making the wine we were amazed at how much [American] oak it could soak up.
      “The oak just kept reinforcing the fruit and building the complexity. I think it’s a great red and I’m absolutely confident it will be drinking very well in another quarter of a century if well cellared.”
      He’s probably right. This is the kind of wine that has our American cousins tasting in awe. I think it’s a better wine than the 1998 Grange I mentioned last week, and it’s a third of the price.

    • Robert Mayne
      Robert MayneCanberra Times, 9th April 2002

      In the two years or so I’ve been writing this column, I reckon this is just about the best red wine I’ve tasted. Not only is Burge an especially talented and dedicated winemaker, but here he got to work with some of the best Barossa Shiraz fruit from of the truly great vintages, 1998…This is the kind of wine that has our American cousins tasting in awe. I think it’s a better wine than the 1998 Grange I mentioned last week, and it’s a third of the price.

    • Winestate, September/October 2002
      Winestate, September/October 2002

      Dense purple/ ruby colour with black highlights. Fully integrated and concentrated ripe black cherry fruit aromas, with solid and powerful oak influences. ‘Strong raw flavour at present, but has all the ingredients for ageing,’ said one judge. Great texture and length.

  • 1996 Meshach Shiraz
    • 94 Points – Ray Jordan
      Ray JordanThe West Australian, 25th July 2001

      This is built for the long haul with the power intensity and fruit concentration that comes from the best of the Barossa. Wonderful complex aroma with a palate that draws on every bit of fruit flavour to invade the senses, with chocolate, coffee and cinnamon and other spices. Make no mistake, this is up there with Grange, in style and quality.

    • 93 Points – James Halliday
      James Hallidaytasted Mar 2000

      Medium to full red-purple; the bouquet is rich and complex, with lots of dark berry fruit and the oak under control. Dark cherry, plum and chocolate flavours on the palate are once again married with well-balanced and integrated oak; finishes with fine tannins. The best Meshach made to date.

    • 90 Points – Harvey Steiman
      Harvey SteimanWineSpectator.com 2001

      Ripe, dense and deep, seriously packed with black cherry, blackberry galore on a supple frame that lets the flavours just sail. Everything lingers deliciously.

    • Silver – 2002 Royal Sydney Wine Show
    • Silver – 2002 Royal Melbourne Wine Show
    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Concentrated garnet colour with purple hues. Lots of signature plum, praline and coconut on the nose. Looking good on the palate with everything in balance. Succulent fruit gives way to layer upon layer of big rich flavours. The vinous equivalent of black forest gateau.

  • 1995 Meshach Shiraz
    • 92 Points – James Halliday
      James Halliday

      Medium to full red-purple; in typically full-frontal oaky style on the bouquet, but there is lots of fruit to justify that oak. The same play occurs on the palate, with a mix of expansively sweet berry fruit and creamy vanilla oak. Has continued to develop well since its Adelaide Wine Show trophy.

    • 90 Points – Harvey Steiman
      Harvey SteimanWine Spectator Oct 2000

      Ripe and generous, glowing with raspberry and blackberry flavours shaded with hints of chocolate and spice. Smooth and round rather than chewy, this goes for elegance over power, but has what it takes to develop in the cellar.

    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Bright garnet colour. Highly concentrated Cherry Ripe notes on the nose with some liquorice stick, mulberries and stewed plums. Rich, ripe and big on fruit with chunky, munch tannins. Lots of length and complexity, but with the oak still dominating. A low-yielding vintage, with excellent-quality shiraz.

    • Jeremy Oliver
      Jeremy OliverOnWine Report, October- November, 1999

      Scented with liqueur chocolates and packed with fragrant, wild and brambly aromas of small berry and plum fruit, nutmeg, cinnamon and bay leaf, carefully integrated with vanilla and cedar oak. Very ripe, concentrated and creamy, it simply bursts with cassis and blood plums, before a long, astringent finish.

  • 1994 Meshach Shiraz
    • Gold – 2003 Barossa Wine Show
    • Bronze – 1997 Great Australian Shiraz Challenge
    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Intense garnet colour. Initially fairly closed, but once it opened up the nose revealed some lovely leathery, dusty, allspice and sweet plum characters. While there was the usual high fruit dose on the front and mid palates, mouth-puckering tannins made the wine appear a little disjointed. It needs more time to achieve balance. One of the great red wine vintages of the decade in the Barossa.

    • Jeremy Oliver
      Jeremy OliverOnWine Report, Oct - Nov, 1999

      A restrained, elegant Meshach with elegance and poise, and without the portiness of earlier vintages. Powerful youthful aromas of violets, spicy plums and cassis are supported by creamy vanilla and dark chocolate oak with hints of mocha, cedar and fennel. Fleshy but also firm, round, supple and balanced.

  • 1993 Meshach Shiraz
    • Bronze – 1997 Great Australian Shiraz Challenge
    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Intense brick colour. A nose of unusual austerity; an anomaly in the line-up. The predominant green-bean stalkiness reflects the fact that it was a very wet, cool season in the Barossa (the wettest for more than fifty years). Underlying the herbaceousness are some of the classic notes of this style: menthol, mocha and chocolate. The palate is a surprise too; much more restrained fruit with elegant, silky tannins.

    • Winestate Magazine, May/June 1997
      Winestate Magazine, May/June 1997

      Oak plus ripe berries nose. Whistle clean, elegant fruit flavour with strong American oak finish. Beautifully balanced, great structure.

  • 1992 Meshach Shiraz
    • Silver – 1995 Great Australian Shiraz Challenge
    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Vibrant brick in colour. Dusty leather, plums, eucalyptus, cinnamon and menthol on the nose. Big, rich and intense, with domineering oak and a huge finish. If this wines gets any bigger it’s going to start popping the buttons on its dinner jacket.

    • Jeremy Oliver
      Jeremy OliverOnWine Report, Oct- Nov, 1999

      A dark and very spicy wine whose nutmeg, cinnamon, clove and liquorice influences complement its intense small dark berry and plum flavours. Its oak appears a little brassy and aggressive and its alcohol a little high for the soft fruit textures on the palate.

  • 1991 Meshach Shiraz
    • Silver – 1995 Great Australian Shiraz Challenge
    • Bronze – 1997 Great Australian Shiraz Challenge
    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Concentrated brick colour with minimal signs of ageing. What great nose! Plenty of complexity here; we’re down on the farm by the duck pond splashing around, then off to the tack room to check out those beautifully polished saddles. Some hints of toasty oak too (this was the first vintage where 10 per cent toast was used). On the palate the fruit is rich and ripe; bitter cherries and mulberries. Meshach is always a big hitter when it comes to upfront fruit and length. Think of John Daly belting a big boomer down a par five.

    • Winestate Magazine, May/June 1997
      Winestate Magazine, May/June 1997

      Beautiful nose; very fine fruit with perfect oak complexity. Superb balance on palate! Long and fine grain tannins. Great structure and power!

  • 1990 Meshach Shiraz
    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      Dark brick in colour. Very upfront on the nose with lots of chocolate, coffee, menthol and coconut. Incredible fruit concentration on the palate; plums and prunes. Rich and ripe with good balance and well integrated oak. An excellent vintage.

    • Winestate Magazine, May/June 1997
      Winestate Magazine, May/June 1997

      Strong aroma of ripe cherries and plums with smoky overtones. Strong cassis fruit and tannin flavours, combining alcohol and balancing acid, yet beautifully structured. Mouth puckering finish with furry tannins.

  • 1988 Meshach Shiraz
    • Sally Gudgeon
      Sally GudgeonDivine Magazine 'Grant Burge Meshach Shiraz - Vertical Tasting', February 2003

      I swirled, I sniffed, I sipped and I lingered. And then lingered a bit more. And a bit more after that. But the sands of time, as usual, were slipping through my fingers. My delirious tasting note runs thus: “Intense brick in colour, showing some ageing towards the rim. Dust leather, barnyard, tar and chocolate on the nose. It’s drinking magnificently now and is at its peak. Lots of big, full, rich, ripe fruit, with good balance, great length and grippy, satisfying tannins.” Needless to say, I was impressed. The most elegant of the line-up. Drink now and for another year.

    • Winestate Magazine, May/June 1997
      Winestate Magazine, May/June 1997

      Sensational nose! Perfect balance! Sensuous Italian leather and furry alcohol with cinnamon overtones. Outstanding mellow, soft leathery palate, Unctuous, big full with lovely cinnamon fine grain tannin finish that lingers and lingers. Lots of developed flavour characteristics.

tasting notes