Sparkling | Pinot Noir Chardonnay NV
Made in the true 'methode traditionelle' meaning fermented in a bottle. Superb sparkling wines served at any event.
Non-vintage Pinot Noir Chardonnay NV
Our Pinot Chardonnay Methode Traditionelle is made from a majority of fruit grown in the elevated cool climate regions of the Adelaide Hills and Eden Valley. The grapes produced here have delicate, yet quite intense flavours, as well as the natural acidity and lean, elegant flavours that are required to make high-quality sparkling wine in the tradition of champagne.
The pinot noir grapes are hand picked into 200-kilogram crates in order to minimise damage to the berries and extraction of red colour from the skins. The chardonnay portion is also hand picked. The crates of pinot noir and chardonnay grapes are stacked into refrigerated rooms and cooled to 4°C for maximum flavour retention. The grapes are then transferred to a tank press for wholebunch pressing - a process that extracts a very fine and delicate juice. The juice is then clarified and fermented at controlled temperatures. The percentage of pinot noir in the blend has gradually been increased to give greater depth of flavour and now sits at about 70 per cent. The blend spends 30- 32 months on tirage before disgorging and liqueuring.
Non-vintage Pinot Noir Chardonnay NV
Tinged with copper hues, the wine deals out a delightful biscuit- like nose combined with ripe strawberry and peach characters. The palate is rich and generous with a real vitality that’s heightened by the creamy mouth-feel. This is a sparkling that adapts to its environment, and as such is just as enjoyable with food as it is on its own. The style that I aim for is one of elegance and finesse, balanced with flavour and, above all, drinkability. I believe I’ve achieved that with this wine.
awards and reviews
Non-vintage Pinot Noir Chardonnay NV
THE AWARDS & REVIEWS:
- Trophy | Australian Liquor Industry Awards | Best Australian Sparkling Wine
- 93 Points | Brett Smith
Geelong Advertiser, Victoria, Oc 2013–
A golden colour in the glass with coper-like hues. There's some ripe strawberry characters at play here and shortbread aromas. Impressive fine bead and vitality on the palate with a creamy, mousse mouthfeel. Versatile and elegant, with good balance. Great value.
- 92 Points – Cameron Best
Wine Jury, Geelong Advertiser, Nov 2012–
The Grant Burge label is synonymous with Australian sparkling wine and for good reason. This wine is made with the traditional 'methode champenoise' style to get the best out of the Pinot Noir and Chardonnay grapes. Full of character and light, fine bubbles, this is a sparkling sparkling.
- Gold – 2011 What Food What Wine?
- Gold – 2006 Hyatt Advertiser SA Wine of the Year
- Silver – 2009 Sommelier Wine Awards
- Silver – 2004 Hobart Wine Show
- Silver – 2008 Royal Adelaide Wine Show
- Bronze – 2006 Macquarie Bank Sydney Royal Wine Show
- Bronze – 2002 Royal Sydney Wine Show
- Bronze – 2006 Royal Melbourne Wine Show
- Bronze – 2005 Royal Melbourne Wine Show
- Bronze – 2002 Royal Melbourne Wine Show
- Bronze – 2003 Canberra Wine Show
- Bronze – 2007 Canberra Wine Show
- Bronze – 2002 Adelaide Wine Show
- Bronze – 2003 Royal Sydney Wine Show
- Bronze – 2004 Perth Royal Wine Show
- Bronze | 2014 Decanter World Wine Awards
Toasty, brioche nose. Palate is full, rich but harmonious with pleasant citrus and some mature characters - toffee and roasted nuts.
- Bronze – 2008 Perth Royal Wine Show
- Bronze – 2006 New Zealand International Wine Show
- Bronze – 2004 Burswood Perth Royal Wine Show
- Other (Seal of Approval) – 2006 International Wine Challenge London
- Other (4 Stars) – Newcastle Herald, Dec 2008
– Newcastle Herald, Dec 2008
Here's a fruit-driven pinot noir chardonnay-based bubbly frm Grant Burge's Barossa Valley winery. It is straw-hued, with salmon pink undertones and has active, medium-fine bubbles. White nectarine and hazelnut aromas come through on the nose and ripe strawberry flavour shows on the front of the palate. Creamy melon characters with biscuity nuances feature on the middle palate and the finish has crisp, lemony acid. It would be good with antipasto, sushi or seafood wontons.
- Other (4 Stars) | Ralph Kyte-Powell
Uncorked The Age October 2002–
It is quite deep in colour and the nose has some meaty, smoky notes as well as bready yeasty overtones. The palate is generously flavoured and full-bodied with good depth and a relatively soft finish.
- Graeme Philips
Hobart Mercury 22.11.08–
Toasty nose, fresh pastry cream flavours, the palate with very good weight and developed complexity and a fresh, clean honeyed finish.
- John Lewis
Newcastle Herald, Oct 2013–
Grant Burge has added to the office Cup party appeal this wine by offering it in handy $9 200ml piccolo screwcap bottles as well as the familiar 750ml bottles. The base wine is a blend of 70 per cent pinot noir and 30 percent chardonnay, mostly from the cool-climate Adelaide Hills and Eden Valley. It pours light gold and with medium-fine bubbles, and the nose shows stone fruit scents. The palate displays white peach flavour, with middel palate backup of nashi pear, brioche and cream. Mineral edged acid refreshes at the finish
- Other – 2013 International Wine Challenge UK
- Drinks Trade, Jan 2012
– Drinks Trade, Jan 2012
An 80 per cent pinot noir and 20 per cent chardonnay methode traditionelle sparkling with a rich palate, good acid backbone and a creamy mouth feel.
- Geoff Hawthorne
Central Coast Express NSW Oct 2012–
Australia is not allowed to call its sparkling wines champagne any more, but that does not mean they are not made in the true and traditional champagne method. One well worth a try is the Grant Burge sparkling pinot noir chardonnay NV. It is 70 percent pinot and 30 per cent chardonnay, both varieties being the backbone of all French champagnes. It has a rich palate, accented by a lean acid backbone with stems from the cool climate fruit from the Adelaide Hills and Eden Valley which was used to make it. It lingers on the mouth thanks to the extended time it spent on lees. It's great with seafood or chicken but is also fine as a drink on its own with a few nibbles.
- Illawarra Mercury, Wollongong, Dec 2012
– Illawarra Mercury, Wollongong, Dec 2012
Picked up the gong for best Australian sparkling at the recent Australian Liquor Industry Awards. Lively and quite exceptional, freshly made biscuits, citrus and red berry fruit.
- Lindsay Saunders
The Plonk Test, Weekend Gold Coast Bulletin April 2012–
Maybe it is wishful thinking, maybe it's because this one is made using the methode traditonelle (Google it!), but we reckon this tastes as close to really truly French Champagne (yes, we know, it's the only kind of Champagne) than anything we've had. Honey on the nose, more of that with apples and toasty overtones and a lovely zing on the palate. Truly a lovely sparkler.
- Michael Southern
Pittwater Life NSW, Oct 2012–
…most popular is the Sparkling Pinot Noir Chardonnay which comes in at around $30 mark. It is 70 percent Pinot Noir and 30 percent Chardonnay, made in the traditional French method which is quite dry and has a rich palate and a lingering creamy mouth feel due to extended time on lees. It is fine with food but drinks very well on its own. This is a good everyday drink with a fine bead.
- Patrick Haddock
Good Taste, Australia, Dec 2012–
Grant Burge Pinot Noir Chardonnay tastes brilliant on it's own but can also handle a dash of juice. Made with fruit from South Australia's Adelaide Hills and Eden Valley, it's full of berry flavours and has a creamy, balanced mouthfeel. For those drinking it straight up, it's perfect with oysters.
- Patrick Haddock
Good Taste Magazine, March 2012–
It would be wrong to suggest that all non-vintage sparkling should be drunk in it's youth - some do reward patience. However, the superbly Grant Burge Pinot Noir Chardonnay NV is already complex enough and is best drunk immediately. It has aromas of baked apple, citrus and just-baked pastries, and partners well with smoked salmon canapés.
- Ross Noble
Mt Barker Courier April 2012–
In a distinctively shaped, slightly bulbous bottle like no other that I have seen, the Grant Burge Pinot Noir Chardonnay Brut NV is also a distinctive drink. Made in the methode traditionelle it is silky smooth with a creamy texture and aromas and flavours that caress the tastebuds. And it finishes crisp and dry. It's no accident the wine is a leader in the market place.
- Tony Love
Sunday Times WA, Nov 2012–
This pinot fruit gives this a faint pink to copper tone, and it opens with a cream biscuit note, which suggests time in the bottle. A fun crunch of red delicous apples. Smart partying.
- Mike Burnett
Launceston Examiner February 2011–
Long-time performer the Grant Burge Sparkling Pinot Noir Chardonnay NV has bout 20 per cent chardonnay component. This gives it a citrus edge and slightly more bracing acid. It is well presented through it's stylish bottle and has proved to be one of Australia's most popular non-vintage sparkling wines.
- Rachel McDonald
B Magazine April 2011–
This sparkling wine is made in the classic French style and the results simply do not disappoint. Wonderful strawberry flavours are well-balanced by a slightly acidic edge. Grab a bottle and impress at your next dinner party.
- Wine Selector, October 2011
– Wine Selector, October 2011
Grant Burge has reached legend status - not just in the Barossa Valley, but throughout Australian and internationally. Made in the methode traditionelle, all [sic] the fruit is sourced from the cool climate of Eden Valley. Tinged with copper hues, the wine deals out a delightful biscuit-like nose combined with ripe strawberry and peach characters. The palate is rich and generous with a vitality that's heightened by a creamy mouth feel and a dry, acid finish. This is a sparkling wine that adapts to its environment and is just as enjoyable with food as it is on its own. The style is one of elegance and finesse, balanced with flavour and, above all, drinkability. Already it has received three silver and 13 bronze medals.
- Winewise, Oct 2011
– Winewise, Oct 2011
Deep colour. Very big toasty/musky nose. Plenty of everything - including grip.
- Illawarra Mercury, November 2010
– Illawarra Mercury, November 2010
Made from the traditional varieties - pinot noir and chardonnay - in the methode traditionelle way. Fragrant nots on the nose, yeasty characters, stone fruit and citrus flavours, a find persistent bead and clean dry finish.
- Ross Noble
…. Is made from 80% pinot noir and chardonnay from the Adelaide Hills. The copper tinged (from the pinot skins) sparkling white tops the shopping list for an Aussie sparkler in the $25-$35 range. Fruity on the palate, it has an acid backbone and a creamy texture.
- Tony Love
Lovely friendly drinking
- West Australian. December 2010
– West Australian. December 2010
Such is the strength of the Burge red wine portfolio you can often overlook the fact that he has made some mighty fine sparkling wine along the way. This one offers stacks of classic sparkling wine character.
- National Liquor News October 2008
– National Liquor News October 2008
PROUDLY SA: The Chardonnay and Pinot Noir grapes for this Sparkling wine are carefully hand-picked into 200kg crates to minimise maceration of grape bunches during transport. The percentage of Pinot Noir in the blend has gradually been increased to give greater depth of flavour and increased aromatics. It is accented by a lean acid backbone and a lingering creamy mouth feel from extended time on lees.
- Eat Drink, February 2007
– Eat Drink, February 2007
It has to look good to match your patrons' little black dresses; it has to tickle their taste buds; it needs to bubble as long as they do; it needs to be affordable, yet impressive. Grant Burge's Pinot Noir-Chardonnay NV does all of that and more and is a perfect partner for any great celebration.
- James Halliday
Wine Companion 2006–
Generously flavoured, quite ripe fruit flavours and creamy cashew notes; ready to roll.
- Queensland Times, Ipswich August 2006
– Queensland Times, Ipswich August 2006
Traditional variety of the Champagne region of France. This wine has excellent flavour and finesse and is a drink for all occasions.
- Tony Love
Adelaide Advertiser, September 2006–
Light-hearted and fancy free, this Barossan fizz is like a blond Australian in summer; fresh and fun-loving. More front-up fruit than secondary complexities. You will find lemon sherbet and crisp apple. Very easy drinking.
- Darryl Thomas
By the Glass, Sunday Territorian December 2005–
One of the best value for money sparklings on the market. Quite a complex style for its price, great depth of flavour with peach, honey and biscuity characters. A lovely drying finish that leaves the palate clean and fresh.
- Graeme Phillips
The Mercury Tasmania November 2005–
Grant Burge Brut Pinot Noir Lemon verbena, lemongrass, clean, tangy and fresh, soft and full, excellent fruit balance and nice underlay of complexity.
- Food Fun Wine Website, February 2003
– Food Fun Wine Website, February 2003
This elegant bubbly is tinged with copper hues. The bouquet is filled with cracked wheat and biscuit aromas and the palate is rich and creamy and has a dry acid finish. Wonderful!! After a glass or two the world will seem a much better place.
- Ray Jordan
The West Australian Fresh, 20 January 2003–
Try the Grant Burge Pinot Noir Chardonnay NV which is well packaged and carries the lovely breadcrumb and biscuit aromas with little touches of peach and cream. It’s dry with a crisp acid finish. Nice wine with nibbles – like an ear lobe.
- Ian Daebler
Sunday Mail, March 2002–
...is a non-vintage style with elegance, finesse and a dry finish with orange blossom and peach sherbet flavours.
- Huon Hooke
Sydney Morning Herald December 2001–
Grant Burge Pinot Noir Chardonnay NV is a definite step up: smoky, nutty, lightly bready and with a full, slightly broad palate. It offers depth of character that's rare at the price, often winning gold medals at shows.
- John Lewis
The Newcastle Herald December 2001–
Just the thing to serve to with the canapés to get the party under way… It has scents of peach and orange blossom and an active, medium-fine bead. Peachy flavour feature on the palate and there are sherbet overlays and a palate-cleansing steely acid finish.
- The Wine Magazine November 2001
– The Wine Magazine November 2001
A robust, food-friendly sparkling wine. The hint of copper to its colour is suggestive of its pinot noir dominance. Strawberry shortcake aromas support this, their characters backed by grapefruit and tropical fruit, as well as biscuit and bread. It is an easy-drinking style, showing sweet, juicy and ripe fruit flavours, and a smooth, rounded mouth feel that finishes with a cleansing cut of acid. The accessibility and openness of this non-vintage make it ideal on its own or with a selection of summer fruits.
- Bronze | 2015 Hobart Wine Show
- Bronze | 2015 National Wine Show
- Bronze | 2015 Queensland Wine Show
- Bronze | 2015 Royal Adelaide Wine Show
- Mike Bennie | Jan 2015
Australian Gourmet Traveller, Wine.–
Made with fruit from the elevated cool climate regions of Adelaide Hills, Eden Valley and Alpine Valleys. From the small and delicate bead through to the elegant fruit and lingering flavour, this is a highly awarded iconic Australian sparkling wine.
- Tony Love | Dec 2014
Lots of popular fun locked up in this easy-drinking bubbly that regularly does the discount circuit. It’s fruit forward with elements of passionfruit and fresh mango salad in its flavour spectrum, the palate has a subtle sweeter lean and satisfies without challenging party goers.